Sous-vide heart?

[cville_bowhunter]

I love using the sous vide. Never tried a heart though. next deer im gonna do it!

Please let us know how it is!

 

[cville_bowhunter]

I’ve never done heart sous vide but if I have time to kill I’ll grill over the smoker fire or a campfire. The 275-325 range is my sweet spot for temp.

Usually I cook heart just like a stupid-lean steak on grill or skillet. Cut into 1/3-1/2” thick strips or medallions. Plenty of salt and pepper plus whatever seasonings you like, you can also coat in seasoned flour, then get a skillet ripping hot with plenty of oil, butter, both, or crisco if you one-a them kinda gangstas. I personally think butter and oil are the combo, especially for venison. Canola oil or a light olive oil are my favorite. If I smoke or grill, I use 100% canola spray or butter. Sear the crap outta the meat so every edge is golden brown and kinda resembles the finish on a cooked piece of bacon, then serve however you like or with whatever sides. You could also do this in the air fryer, turns out well. I cook heart to 140+, so I’m not concerned about even temp throughout necessarily, more about just getting to about medium/mid-well. Just what I prefer.

Bonus points for Herb usage in the oil (thyme is my favorite Venison herb and sage is right there with it, but if I can get rosemary and oregano I’m in heaven) or tying sprigs together and using the twig packet as a basting brush, especially on the smoker. If you did choose an immersion circulator, throw herbs and orange wedges in the bag or marinade.

My old-school Italian dad keeps telling me to make scallopini with heart, but again, I don’t shoot enough deer. Sometimes you can buy/attain beef, chicken, Turkey, pork hearts from butcher or grocery aisle. I used to get them for $1/lb.

Sorry, I think I inadvertently hijacked this thread, but kudos to OP cuz I was intrigued as hell.

As you were…

Thanks for the detailed response! I can tell you put your heart into it...buh dum tiss

FYI, I copied this reply and texted it to several foodies I know, all of whom responded with resounding approval. I'm still interested in the sous vide, but I will definitely be trying this, too!

 

[DelaWhere_Arrow]

Thanks for the detailed response! I can tell you put your heart into it...buh dum tiss

FYI, I copied this reply and texted it to several foodies I know, all of whom responded with resounding approval. I'm still interested in the sous vide, but I will definitely be trying this, too!

Whoa, thanks man! Haha Glad to hear my “me like heart” methods pass muster with real palates. I’m still intrigued myself on sous vide, so let’s hear how it turns out!

 

[NMSbowhunter]

People are dropping deer off at the processor with organs still in it??

Oh yeah, the casual hunters who run around the night before gun opener looking for their orange and cartridges routinely do nothing but heave the animal onto a 4 wheeler, drive the 4 wheeler onto the trailer and drive to the processor. I believe the processor charges $20 bucks more to dress the deer out. He has half a dozen young guys he employs for this very task. Most of the casual hunters would much rather pay someone so they can make it back to the house before the fooseball game starts.

 

[DelaWhere_Arrow]

Oh yeah, the casual hunters who run around the night before gun opener looking for their orange and cartridges routinely do nothing but heave the animal onto a 4 wheeler, drive the 4 wheeler onto the trailer and drive to the processor. I believe the processor charges $20 bucks more to dress the deer out. He has half a dozen young guys he employs for this very task. Most of the casual hunters would much rather pay someone so they can make it back to the house before the fooseball game starts.

Any hunter worth their salt will gut their own deer and make it back before the hockey game starts. Duh.

 

[NMSbowhunter]

Any hunter worth their salt will gut their own deer and make it back before the hockey game starts. Duh.

They aren't worth their salt, barely a pinch of pepper...

 

[Jgetch]

I think sous vide would be great. I’ve always done them the same way the French do duck breasts. Heavy cast iron or stainless pan on a medium low to low heat. Half and clean heat. It will somewhat resemble a duck breast at that point. Put heart in pan uncut side down on heat first (if it’s a duck breast it’s skin side down first). Pan should not be too warm. You really don’t even want a sizzle here. The bubbles forming on the side in the butter where the meat meets the pan should form very slowly be fore popping. Not splattering and sizzling. You’re looking for it to take 15-20 minutes per side and still be rare in the middle. Doing it this way allows a really lean piece of meat like the heart go through the tightening phase and then to relax again into the heat. When done correctly you will have a nicely browned outside with a rare inside that’s not blue. I get told all the time by people that they don’t really care for both ducks and heart and then I do either or both this way and I change their minds. Anyway I tell you all of that to say the sous vide process can be done to make this recipe but eliminate the learning curve for it. In the sous vide bag I’d put in a little butter and your seasoning of choice with the heart cleaned and halved. Set the sous vide temp at 115° and let the meat go through the tighten and release phase. Longer you go the more tender it’ll be but I’d say 3-4hrs would be a good swim. Then finish for a minute on each side in a hot pan to brown. Should come out perfectly rare.

 

[jtw0057]

This thread reminded me to go clean a heart I have in the fridge from this past weekend. It smelled like a gut pile while cleaning but I cleaned it up real good and got 2 pieces and some scraps for the dog. Any reason to not eat that heart with how bad it smelled? I gave the cleaned up pieces a good sniff and they seemed fine but man that thing stunk when I took it out the bag.


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[hokiehunter373]

This is the only way I'll do them anymore. I need to do a steak or some other cut in this recipe because it is ABSOLUTELY FANTASTIC. Like I rave every bite I take about it being the best thing ever. Think my wife hates my guts when I cook this recipe because I don't shut up lol. SO good.

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

 

[cville_bowhunter]

Any reason to not eat that heart with how bad it smelled?

I might just be a wuss, but I wouldn't eat it if a rotting smell was coming from it. The heart that I cooked smelled like nothing, but I did mine the same day and pretty much went from doe to brine in the fridge in less than two hours

 

[Tim0712]

So I was gonna give this a shot Monday night after reading all this! Pulled the deer out of the bed to hang him up and apparently the darn heart fell out on the drag out somewhere!