They have a great video on preparing/cleaning a heart. I brine mine for a day then do the whiskey butter reduction, however I season it salt pepper garlic powder onion powder and cook the steaks in olive oil and a few sprigs of fresh rosemary .
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Do you eat the heart?
- Thread starter MattMan81
- Start date
Anyone make liver PatÉ and have a good recipe? I had some last year that was really good, hoping to re-create it this year.
hokiehunter373
Well-Known Member
Yup, his recipe is SO goodThis is my favorite deer heart recipe.
Cut it into several cutlets, marinate, and then grill - keeping it very pink in the inside.
Grilled Deer Heart Recipe - How to Cook Deer Heart | Hank Shaw
A recipe for grilled deer heart with marinated peppers and onions. This recipe works with deer, elk, moose, antelope or beef, pork or veal.honest-food.net
rutjr
Well-Known Member
I've only had it pickled. Boil it, slice it, put it in apple cider vinegar and spices for a week. Very good!
Waylon mark
Well-Known Member
- Joined
- Dec 7, 2018
- Messages
- 210
Sometimes I cut some slivers of sashimi ,just to bring out the beast ,feel manly you know .eating the raw heart of your kill
Only thing better then a good hunting partner is a good hunting partner that doesn't eat heart and gives it to you. Dinner last night courtesy of my Dad.
My favorite way is a classic French duck recipe. It’s simple and delicious. Also if you’re one of those people who doesn’t care for duck breast give this a go and you may change your mind.
1 heart spilt and trimmed (2 duck breast preferably with skin on). Salt and pepper and set on plate to bring to room temp. Heat heavy bottomed cast iron or stainless steel pan on medium low heat. The temp is very important here. You do not want the pan to hot. When we add the butter you should hear a bit of sizzle but the cool of the butter should temper that very quickly. If the butter is turning brown or black right away you’re way too hot. Add half stick of the best butter you’ve got. Place the heart in the butter cut side down (duck breast skin side down). This is our second time to check the temp is correct. The butter bubbles forming on the edge of the heart where the heart meats the pan should form and pop slowly. This is not a fast fry or sizzle even. We’re going slow. Cook for 15-20 minutes on that side depending on thickness of heart or breast (this is a feel thing). After the time is up flip to the other side and cook another 15-20 minutes depending. At the flip the butter should be a golden brown color. After the time is up remove from the pan and let rest at least 5 minutes keeping the butter and meat juice warm in the pan. The butter in the pan after the duck is removed should’ve starting to blacken a bit almost like burnt butter if you’re familiar with that technique. After 5 minutes cut cross grain then drizzle with butter from pan. If done correctly the heart or breast will be medium rare. A deep red medium rare actually but the red will be nicely heated due to the slow technique. Done this way venison heart and duck remind me more of a beef ribeye that’s well aged then heart or duck.
1 heart spilt and trimmed (2 duck breast preferably with skin on). Salt and pepper and set on plate to bring to room temp. Heat heavy bottomed cast iron or stainless steel pan on medium low heat. The temp is very important here. You do not want the pan to hot. When we add the butter you should hear a bit of sizzle but the cool of the butter should temper that very quickly. If the butter is turning brown or black right away you’re way too hot. Add half stick of the best butter you’ve got. Place the heart in the butter cut side down (duck breast skin side down). This is our second time to check the temp is correct. The butter bubbles forming on the edge of the heart where the heart meats the pan should form and pop slowly. This is not a fast fry or sizzle even. We’re going slow. Cook for 15-20 minutes on that side depending on thickness of heart or breast (this is a feel thing). After the time is up flip to the other side and cook another 15-20 minutes depending. At the flip the butter should be a golden brown color. After the time is up remove from the pan and let rest at least 5 minutes keeping the butter and meat juice warm in the pan. The butter in the pan after the duck is removed should’ve starting to blacken a bit almost like burnt butter if you’re familiar with that technique. After 5 minutes cut cross grain then drizzle with butter from pan. If done correctly the heart or breast will be medium rare. A deep red medium rare actually but the red will be nicely heated due to the slow technique. Done this way venison heart and duck remind me more of a beef ribeye that’s well aged then heart or duck.
I usually cut it up into medallions and then cook it Korean bulgogi style and eat it with kimchi. That is if my kids don’t beat me to it.
- Joined
- Feb 4, 2021
- Messages
- 4,963
I slice it and save it for off season to help the dog practice cold trailing. I don’t eat it lol
I like to blast that drum roll from temple of doom and eat it raw in the field.
i heard the heart is high cholesterol so i usually dont eat the whole thing by myself. The dog gets some grinded up with the other scraps. I hate liver. Wish i liked it. Never goes to waste but not for me.
i heard the heart is high cholesterol so i usually dont eat the whole thing by myself. The dog gets some grinded up with the other scraps. I hate liver. Wish i liked it. Never goes to waste but not for me.
The_Fit_Ness_Monster
Well-Known Member
Hearts are the best part of any animal, usually fried or cooked in a gravy or a stew. Smaller animals like squirrels, ducks, geese, rabbits hearts go into gumbo. Cè bòn
Hall17
Well-Known Member
Over the weekend I fried up some Pheasant hearts. Goose and duck hearts are good as well. But yeah I can never wait to get my hands on those blood pumping muscles. So good!
WISCO
Well-Known Member
Heart is amazing. Slice it up and throw in in a pan with butter and onions.