What to do with venison heart?

[FishingWebGuy]

Last year we got our first deer and I was totally unprepared to cook the heart back at camp. This year I would love to share fresh heart with my boys but I want to know what to do with it for best results.

Should I just rinse it, slice it into steaks, season and quickly sear on both sides?

Is there any simple seasoning that works best for heart?

We are in a very primitive camp so the simpler we keep things the better.

TIA

[Farley]

My old roomate used to cook venison heart, I think he wrapped the whole thing in bacon though and pan fried it. The recipie is in a book that every hunter should own: "Dressing and Cooking Wild Game"

[reinhard1]

of course a lot of different ways. this is what i use it for-soups and stews. just substitute venison heart for any other meat you use. good luck.

[JacobMHD]

We pickle the heart. Takes a couple of weeks but it sure does taste great.

[fivebucks]

Deer heart is a tradition at our deer camp. We cut it up in 1/2" size chunks, mix in onions and mushrooms and put in a large skillet. We season with garlic, Lawrys salt, and pepper and a little butter never hurt us at all. We SLOOOOOOOOOW cook it on low heat for 1 1/2 - 2 hours covered for most of the time. Low heat is the key. We uncover it for the last 15-30 minutes to get it to kind of carmelize.

We have been doing it this way for almost 30 years. I say almost cause the first few years when we didn't cook it long enough it would be pretty tough and chewey - not any more. It is a big muscle and it needs to slow cook to tenderize it. Try it this way and you'll have it no other way.

[reinhard1]

man that sound great! thank you. never stop learning. good luck.

[picksbigwagon]

fivebucks, do you add any liquid to your recipie? Sounds pretty interesting, might have to try that at some point

[Bear55]

I've been meaning to cook a heart for years now, fivebucks you just pushed me over the edge, I'm packing some extra baggies in my deer bag tonight.

How about deer liver, anyone have any good recipes?

[reinhard1]

basicly like beef liver. i wash it. slice it thin. coat them with flour and with salt and pepper fry in butter. in another pan i fry up a batch of onions until carmalized and serve with the liver. good luck.

[FishingWebGuy]

Deer heart is a tradition at our deer camp. We cut it up in 1/2" size chunks, mix in onions and mushrooms and put in a large skillet. We season with garlic, Lawrys salt, and pepper and a little butter never hurt us at all. We SLOOOOOOOOOW cook it on low heat for 1 1/2 - 2 hours covered for most of the time. Low heat is the key. We uncover it for the last 15-30 minutes to get it to kind of carmelize.

We have been doing it this way for almost 30 years. I say almost cause the first few years when we didn't cook it long enough it would be pretty tough and chewey - not any more. It is a big muscle and it needs to slow cook to tenderize it. Try it this way and you'll have it no other way.

One from last year is thawing in the fridge right now. I'm gonna give this a test run tomorrow after church. Thanks for the recipe!

Bear, I agree. I want to try the liver this year also.

[shadrapla]

we usually put heart in boil water for abt 20 to 30 min and put heart in ref and we slice it and put it in sandwich which it is so good (we ususlly put heart in water same day as we killed deer)

[BobT]

Fivebucks, why do you cook the heart so long? Heart is extremely lean and cooks in very short time. We rinse the heart out as soon as possible to clean out any coagulated blood and then slice about 3/8" thick and pan fry using basically the same seasonings you describe but it doesn't take more than a few minutes. About like cooking liver.

[MarkAlm]

I have had fryed in a pan over a open fire cooked quickly and it was one of the best pieces of venison I have ever had. Also have had it at deer camp where one of the guys boiled it and sliced it thin on crackers. I rememeber my 2 sons coming home from deer camp and telling their mom " we had deer heart at camp and it was REALLY GOOD!" They were about 11 and 13 at the time.

[MinnesotaMike]

+1 on Fivebucks.

We add bacon to the skillet and cook it on the open fire.

Nothing better when it's 20 degrees standing at the fire with a fork and beer.

Good Luck,

Mike

[eyeguy 54]

I've been eating the heart since the days of my youth, lol. My favorite way now is I slice about 3/8 inch thick crossways, fry it in butter with some Lowerys, garlic powder and sometimes a little cajon powder and some pepper. Quick fry both sides on med high let cool a bit then on bread or toast with a little mayo. Easy at home or the campsite. Last year I fired up the mini weber and did it that way at the campsite for my velvet buck. Used Lowerys and pepper. Dang! I loved it as a kid and still love it today. :>)

[fivebucks]

Sorry been away at LOW fishing. We do not add any liquid as the mushrooms will provide moisture. We tried cooking it faster but it always was tough and chewy for us. Low heat, covered most of the time, and time seems to do the job for us.

Can't wait for November!