cville_bowhunter
Well-Known Member
- Joined
- Jan 26, 2022
- Messages
- 272
Last night, I cooked deer heart for the first time ever. It turned out alright, but I know I can do a better job. I brined it for maybe nine hours, then cooked it on the grill with veggies to make fajitas. I prepped the heart the "right" way by making cuts so that it rolls out into a longer, uniform piece of meat. I found it difficult to cook it evenly throughout––the thicker side was perfectly rare, the thin side a little too close to well-done for my liking.
I don't shoot enough deer to have a pile of hearts to experiment with, but it would still be fun to get this right. I think a sous-vide might be the right answer here.
Has anyone ever done a deer heart sous-vide style? If so, how did it turn out?
Thanks
I don't shoot enough deer to have a pile of hearts to experiment with, but it would still be fun to get this right. I think a sous-vide might be the right answer here.
Has anyone ever done a deer heart sous-vide style? If so, how did it turn out?
Thanks