Eat your heart out!

[Dannmann801]

Deer heart is woefully under-used, all too often thrown out with the gut pile. If you've always pitched it, give it a try next time.

Here is a link to a good recipe:
https://www.therusticelk.com/easy-pan-fried-deer-heart-recipe/

Slice it into strips about 1/4" thick

Heat some butter in the skillet and add and brown some garlic

Go heavy on the salt and pepper, and brown on both sides don't overcook. Turn it when it starts to curl when the strip start curl up

Easy meat and potatoes. I like a little bit of A1 sauce on the side to dip it in, maybe every other piece. But not every piece, some of them you just have to eat and get that salt pepper and deep meat taste

 

[Sgt Fury]

At hunting camp in Canada it was a tradition for everyone to eat a raw piece of deer heart on the last night at camp...they stopped doing it when CWD became more prevalent. It is actually pretty tender...not what I expected.

 

[jagermeister]

Looks fantastic Dan! Nice job brother! I bet some fresh rosemary tossed in with the garlic would be a nice touch, too.

Whenever someone gets the first deer down at the family "deer camp," my uncle always fries up the heart (similar to what you did) the next morning with fried eggs and potatoes. It's a great meal, and just one of those old traditions I always really look forward to.

 

[djohn9713]

My son cooked one up this year. I was amazed how tender it was. I think his recipe included butter, brown sugar, coffee grounds and maybe a little bit of whiskey. The only drawback was he started melting the butter at too high of a temperature and created a ton of smoke in the kitchen. The excellent taste made up for it

 

[Cogz]

Me and my das started a few years ago. Consistency of a scallop and taste of filet!

 

[Mike]

I have three in the freezer. Excellent meat.

 

[Big_Holla]

Good stuff right there!

 

[OhioWhiteTails]

Mouth is watering, Danno.

 

[Buckmaster]

My boy’s favorite piece of deer meat.

 

[Jackalope]

Never tried one until Jesse fried one up once. Now I save all of them.

 

[Mike]

I thawed mine and making heart jerky

 

[Smawgunner]

Truth! To me,...better than backstrap.

 

[Redhunter1012]

Cant go wrong with it really. I'll save a few and cut them thick, the run through the cuber. The flour and fry and make cubed steak and gravy with it

 

[md1]

Either going to fillet/pound out flour brown/bake like chicken parm or corn and make hash for breakfast with my daughters kill. Need to decide tonight....to start Corning or not....

 

[Outside]

We would always pickle them, and eat them on Christmas.

Liver was consumed on opening day evening. I miss those days.

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