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Deer Heart Delight

Bama_Xander said:
I am going to have to try this method. I learned the cutting method a while back and that helps a lot with the cooking and looking like a normal piece of meat. I prefer now to cook it like a nice steak (Cast Iron hot sear and the butter baste with herbs and garlic-pic below) than the above recipe. I have also wrapped a heart piece in the deer's own caul fat and that was nice too.

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I've been wanting to save the caul fat when I shoot a deer...but last season I only got one deer with only about 5 minutes of legal shooting light. I was in a rush and did not save the caul fat when I gutted the deer. I will save it next season.
 
Happy to see folks eating hearts. Honestly hard to beat when prepared correctly. I like to sear to med rare and make little appetizers. Homemade bread with cilantro, garlic, olive oil, and a squeeze of lime. Never had anyone turn it down.
 

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I have always loved deer heart. We butcher our own deer and the heart gets grilled up after the job is done with a few cold ones while reminiscing about the hunt and past hunts.
 
Bama_Xander said:
I am going to have to try this method. I learned the cutting method a while back and that helps a lot with the cooking and looking like a normal piece of meat. I prefer now to cook it like a nice steak (Cast Iron hot sear and the butter baste with herbs and garlic-pic below) than the above recipe. I have also wrapped a heart piece in the deer's own caul fat and that was nice too.

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The caul fat is a great touch. I prefer the hot pan method as well. I also like my rare steaks (hearts included) to be quite cold in the middle. The method I described is how I introduce people to deer heart. If it’s cooked past rare-med rare you get that strong metallic blood taste in the meat. This is the reason a lot of people boil hearts, to get that taste out. Anyway, most people that I’ve introduced to heart don’t want a cold or cool center. Doing the heart the “French duck breast method” which is where I got the idea from ensures that the center is still bright red but it is also warmed through. If it’s just me, or me and a buddy in the know, then the heart looks just like your pan there. Nicely done!
 
Meat eater had a great episode on how to cut the heart up and remove the connective tissues and fibers, it’s very simple and is my go to method now


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As somebody mentioned earlier you guys gotta try pickled heart if you haven’t, unreal good at camp.
 
weekender21 said:
I love deer heart, haven’t been brave enough to try liver.


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Both are phenomenal! I bring a freezer bag in my pack just for the heart and liver! I always top the heart right away and get all the blood out of it before bagging it. If you can, rinse it in creek water to cool it prior to bagging or set it aside on a clean leaf to cool while you finish dressing. Also, liver is great too! Just don't think about all the nasty crap it does for the body. Take note, you are only supposed to consume a certain amount of liver annually (4oz. I think). Now my mouth is watering at work like a freak.
 
weekender21 said:
I love deer heart, haven’t been brave enough to try liver.


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Both are phenomenal! I bring a freezer bag in my pack just for the heart and liver! I always top the heart right away and get all the blood out of it before bagging it. If you can, rinse it in creek water to cool it prior to bagging or set it aside on a clean leaf to cool while you finish dressing. Also, liver is great too! Just don't think about all the nasty crap it does for the body. Take note, you are only supposed to consume a certain amount of liver annually (4oz. I think). Now my mouth is watering at work like a freak.
 
HuntNorthEast said:
Take note, you are only supposed to consume a certain amount of liver annually (4oz. I think).
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Yeah....I'm screwed then. Not sure how many ounces is in a pint of chicken livers, but it feels like that box weighs more than my 4oz river catfish weights.

Oh well. Here for a good time, not a long time.
 
I also have left too many for the yotes until just the last few yrs. I just grill mine on the grill but it tastes awesome.
 
Nutterbuster said:
Yeah....I'm screwed then. Not sure how many ounces is in a pint of chicken livers, but it feels like that box weighs more than my 4oz river catfish weights.

Oh well. Here for a good time, not a long time.
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Yeah I'm screwed too, I love chicken and deer liver... Fried with a slight crisp in a pan with butter garlic and onion!
 
First timer (sad to say).

Pretty good stuff. Thanks for the recipe. Added some mushrooms and will add more next time. I think over some rice pilaf or egg noodles this would be one heck of a victory meal for two!
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