Deer Heart

[vthompson]

My son got himself a nice buck the other evening with his bow and he came and got me and my 4 wheeler to bring it home for him. Whenever we got to the kill site I got the heart from the gut pile where he had field dressed it at and put it into a baggie.
When we got home, I washed it real good and then I cubed it up along with some potatoes and onions. After I got everything cut up, I put it in a cast iron skillet and set it over a fire that I had made outside. I kept stirring it until I knew that everything was done and then I scooped him some up and put it into a bowl for him.
I could tell that he was a little optomistic but he tried it anyway. After he took a bite you couldn't smack the smile off of his face. He fell in love with it and said that from now on he would make sure that he got the heart whenever he dressed out a deer.
If you have never eaten a deer heart, you are missing out on a great treat.

[Breakfast Boy]

I had it once.  My dad cooked some up years ago for part of a Thanksgiving dinner.  If remember right, he simply sliced it think and boiled it with onions.  It was alright, but awfully soft and "mushy" for meat.  Might have to try it the way you mentioned.

[PJC]

Heart is 100% muscle.
The grain is very fine but make no mistake about it.
The best steak on the whole deer.
It should be cooked so it is just barely completely cooked.
A little bit of pink once is a while is OK as well.

PJC

[Gordon H.Kemp]

The only parts I was not fond of , are the kidneys . The liver , tongue , heart and lungs , prepared properly can be very good . There are those that claim thease parts may carry desease , but properly cooked there is no more chance of contamination  then the rest of the animal . This is also true os domestic animals  , goats ,  sheep , cattle  , pigs etc.  Folks that throw this away are missing some good eating .

[sse]

I've been wanting to try this for a long time, just need to tag a "donor".

[Buzzard]

I boil mine until just done, still barely pink inside. Let cool completely. Then slice thin and use for sandwich's. A touch of BBQ sauce and a sweet pickle. OH MY!!!

[snake eyes]

Buzzard,
           I to boil mine,in chicken broth,with garlic,onion and some
tyme and celery seed.I will also add some rosemary if on hand.
No pink in mine,totally grey.Cooled,even chilled and sliced as thin as possible.Put it between two slices of your favorite bread,with
some sliced onion & a bit of your favorite condiment.This works,at
least for me, on deer and beef heart.

[Roaddog]

Yep what Snake Eyes said.

[Shadow Hawk]

yep yep yep heart is great. fried,baked.broiled. it all good.

[Sir Michael]

My father taught me to soak it and the liver overnight in a large pot of heavily salted water before using.  I'm not sure exactly what this does but it doesn't hurt.  It may give the water time to get into all the blood vessels etc. dissolve wash out the blood.

[Puffer]

My father taught me to soak it and the liver overnight in a large pot of heavily salted water before using.  I'm not sure exactly what this does but it doesn't hurt.  It may give the water time to get into all the blood vessels etc. dissolve wash out the blood.

Micheal, In my family the same pre prep. ( as well as the liver )

Then in the morn.= Breakfast

The Heart & liver were sliced & fried on our big wood range along with
plenty of onions,&bacon. Plus spuds & eggs = AMBROSIA

As to what the soaking does, besides what you mentioned, it seemed to tenderize & remove some of the "wild taste" What ever we still do it,  but now cook on a large cast iron griddle.

Puffer

[No Deer]

Went out a few years ago with some friends, we were all dressed primitive and using trade guns.  I shot a small (I think when the round ball hit it, the spots fell off) doe, the first deer I had taken with my trade gun.  We built a small fire using flint and steel, spread some tobacco to the winds, and sliced the heart into small pieces and cooked them on the end of sticks over the fire.  Tasted really good, and was a very nice way to celebrate taking the deer.

[rickevans]

You guys are making me hungry.

[2 Locks]

I've been wanting to try this for a long time, just need to tag a "donor".

I guess I hit my donor a little to well this year - where the heart should have been there was only jelly.  

[Loyalist Dave]

I have had the heart from Friday's doe sitting in the fridge, and today I will be pressure cooking it.  btw I was astounded that the pressure cooker was known, not widely, but known in the 18th century?  Cool!  

LD