Deer heart

[celticfisherman]

Never had deer heart but I've eaten deer liver.

Had fresh beef heart for the first time last year on a hunt in Neb. Loved it. Next deer I get will definitely be cut up a little more than used to.

BTW- When you hear "Commission" and "recommends" in the same sentence just translate to "Comrade" and "regulate"

[awishanew]

I have never had roast deer heart but many times had roast Moose heart. I trim all the insides and most of the fat around the top. We just stuff it with turkey stuffing and roast it at 350 deg. Just before it is done add bacon strips over top and cook with the lid off. The final bit of cooking we put the top element on for a bit. Can't wait till next year.

[TREESLEEPER]

I like to slice it, fry it and put it on a biscuit!

[Dave Bulla]

Just pickled the heart from my son's first deer and took some pictures along the way.  Will try to put them up tomorrow.

[Dave Bulla]

Okay, just got my pic's uploaded.  Unfortunately, I was not wearing my reading glasses when I took them and didn't realize that several of them are blurry.  The flash was in auto and didn't flash so I guess the shutter speed was slowed a little.  I must have been moving a bit.

So, here is the heart cooked and cleaned.  It was cooked for about 4 hours with onion, two bay leaves, celery, salt and pepper.  Sliced in about 1/2" to 3/4" thick slices then chunked.


Quart jar with slice of onion and some thin sliced Serrano pepper in the bottom.


This was a pretty big heart and almost filled the jar.  There is another slab of onion and more peppers on top.  I've added vinegar to about 1/3 full.


Next, I'll top off with broth.


I use a strainer to catch the onion and celery.


Some pickling spice blend.  No idea what all is in it but for sure some corriander and mustard seed.  Never added this before but figured I'd try it.


Also added some basil and oregano.

[Dave Bulla]

Next some Mexican peppers called "chile tepin" or "chil'tepin" for a little more heat.


After a little shake, it looks like this.


This will need to sit in the fridge for about a week.  Usually I start to sample it long before the week is up.  The best flavor takes at least a week to happen though.

[Bent Rig]

... Just wonderin if anyone ever pressure canned a heart with all the pickling spice an such - I would imagine it would tenderize it better than boiling it and it would keep until opened .

[kuch]

Have you cracked the jar yet Dave ? I would have a hard time also waiting a week. I usually cook the heart a day or two after....may soak in salt water overnight.

[Duncan]

I've prepared it similar to liver and onions. But I also like it with bell peppers and onions.

Clean as suggested above and soak however you like overnight usually draws out the blood.
Slice in 1/2" strips.
Saute an onion and some fresh garlic in bacon fat or olive oil if your watching your fat. Salt, pepper to taste and a dash or two of Worchestershire sauce and/or red wine. When the onions are translucent add the heart and simmer, stirring occasionally. Don't over cook as mentioned above and don't add too much liquid as you want the liquids to reduce and thicken. You may need to reduce it some before adding the heart to the mix so it doe not over cook. Serve with rice.

[Kenkel]

I will try most anything and did actually try this pickled heart.   It was pretty darn good and I was very skeptical to say the least.  Goes well with Tabasco sauce and crackers.  My wife thought I was crazy and was very happy to see it gone from the refrigerator!

[americanhunter7]

Kenkel I think your wife and mine would get along great. I did the pickled heart for me and my hunting buddy. My wife was less than pleased with the pickled deer heart in the fridge. I had to move mine to the downstairs fridge, (aka the beerfrigerator), in the man cave. No problems since....probably because the jar is now empty. I'll have to try it next time with tabasco and crackers sounds good. The pickled heart from Mr. Bulla is an excellent way to prepare it, as well as some of the other posts. Keep the recipes coming folks.

[Trad 4 life]

i'v made mine a few different ways but i always seem to eat the heart the next morning after the kill,
i like to cut it into 1/4 inch think slices and pan fry with eggs and onion,
put that all on a roll or bagle with some hot sauce and alittle ketchup mmmmmm
or make some beacon then fry the heart in the beacon greese  BREAKFAST OF CHAMPIONS!

[Bill Turner]

I like it sauteed in butter and onions. Clean the vents and soak the heart in salt water or milk for an hour or two. Slice thin. Melt butter in pan; throw in onion and quick fry. When onions are starting to soften add thin slices of heart. Don't over cook. I usually eat mine right out of the pan with salt and pepper. Especially good immediately following the kill. Enjoy.

[JockC]

Dave, you are the pickled heart master.  So, here's a question: how long will an open jar last if the meat is all in the brine (just found one that the kids had moved back to the bowels of the fridge)?  I lost about 30 lbs once to some bad pickled heart, but...well...I had left it out, and it got put in a cupboard.  I figured the house was cold, so it must be fine.  The color change of the meat sticking out of the brine should have tipped me off!

[Dave Bulla]

Jock, I've been pretty good about rationing the batch I made from the heart of my boys deer and still have some in our fridge.  He killed the deer on November 5th so it's getting close to two month old and it's still good.  At least, I've eaten some just a few days ago and I'm still here:)  It has never been out of the fridge longer than it took to get a few pieces out and it went back in the fridge.