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Deer Heart Delight

Bama_Xander

Well-Known Member
Joined
Feb 11, 2019
Messages
531
Location
North Alabama
Dicovered this cut of meat a couple years ago. It is so delicious. Remove any white fat, ventricles or spider webbing from heart. Cast iron skillet. Medium/High heat. Add butter and EVOO. Cook onions halfway, add minced garlic and cook a couple more minutes. Make room for heart steaks and cook for a minute or two on each side. DO NOT OVER COOK! Medium at most. Deglaze with some red wine. Remove and plate. Garnish with some fresh thyme from the garden. So tender and delicious. I feel so bad for leaving so many of these guys in the woods for the coyotes over the years.


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Newhunter1

Well-Known Member
SH Member
Joined
Dec 20, 2018
Messages
1,121
I tried this about 5 years ago and will not leave another heart in the woods. I've even forgotten my plastic zip lock bags for this purpose and wrapped one of the deer hearts in my hood for my heater body suit and put it in my pack.
 

Stump06

Well-Known Member
Joined
Jan 15, 2018
Messages
269
Location
SE GA
Heart is awesome. I'm not a liver guy tho, from anything. They're great for catfish bait, stay on the line like nothing else
 

Bama_Xander

Well-Known Member
Joined
Feb 11, 2019
Messages
531
Location
North Alabama
Going to try this. Meat Eater on Netflix always takes out the heart and liver. Any experience with deer liver?
I tried deer liver two years ago. Soaked it to remove blood and did a classic deer liver and onion dish and I did not like it. It tasted like blood. Stunk up the house too and the wife didn’t like that.

Some people really like it, but to each their own.

This year I am going to add tounges, kidneys and maybe even some Rocky Mountain oysters to the new cuts of meat.
 

cb750

Well-Known Member
Joined
Nov 18, 2017
Messages
1,034
Location
SWO
Looks amazing. I'm in the same camp as most in relation to the liver. I still take them. My dog loves them.
 

Pooh

Well-Known Member
SH Member
Joined
Feb 26, 2019
Messages
252
Location
Wadena MN
I help a lot of family with deer, from field care to freezer. I ended up with 7 hearts last year. Every one went to my daughter's science class for dissection. And you must made me hungry.
 

Unshackled

Active Member
Joined
Mar 11, 2019
Messages
126
Location
TN / North AL
I tried deer liver two years ago. Soaked it to remove blood and did a classic deer liver and onion dish and I did not like it. It tasted like blood. Stunk up the house too and the wife didn’t like that.

Some people really like it, but to each their own.

This year I am going to add tounges, kidneys and maybe even some Rocky Mountain oysters to the new cuts of meat.
Kidneys is a new one on me

It’s time to put them catfish livers to work where I’m at
 

Buckhole75

Well-Known Member
Joined
Aug 3, 2018
Messages
410
Location
Donalsonville GA
Heart is really good I cook it like Bama but it is good stripped and fried as well.Lots of hunting and camping trips with my son and son in law heart and tenderloins and a side of potatoes and onions cooked on a camp stove are what’s for dinner if we had any luck.
 

Jgetch

Well-Known Member
SH Member
Joined
Sep 14, 2017
Messages
428
Location
Wisconsin
I love hearts. I slice in half top to bottom so you end up with two pieces looking something like two duck breasts. And then I do them like the French do duck breasts. Caste iron pan, butter, shallots, garlic. Salt and pepper heart as skillet is warming but make sure not to get skillet to hot. Melt butter and add shallots and garlics. There should be no popping or splattering here. If there is then you pan is to hot. We’re looking for a low heat. Place heat in cut side down. Again there shouldn’t be any popping of the butter. There should be a very short sizzle and then you should see butter “bubbles” growing along side of the meat very slowly and then popping without sending butter flying. Low heat. Leave on this side for 15 minutes without touching or moving it (I know it seems terribly long) and then flip. Leave on this side for another 15 minutes (are you kidding me that things gonna be way to done). Remove from heat and cover with butter mixture. If you had the heat correct when you slice the heart after 5-10 minutes of resting it’ll be perfectly medium rare to rare but be warm all the way through. Duck breasts are also fantastic this way....
 

MaxJac

Well-Known Member
Joined
Mar 13, 2019
Messages
283
Location
Sandhills, NC
Heart is the first thing I cook up at deer camp when we come in with a deer. But I must say, I’m the only one eating it.... my fellow hunters think not very highly of it. ....and it’s not my cooking skills
 
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