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My mother used to pickle them sometimes, brine, sliced onions, carrots, whatever you like, then pressure cook, slice, eat hot, slice cooled leftover for sammiches,
 

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Slice and dice, soak overnight in salt water, toss in the crock pot with your venison roast.

Alternative prepare as above, saute till soft and add to scrambled eggs or mashed potatoes.

By the time you cut away all the vents and tubes you can't eat it's already in pretty small pieces.

Other wise just saute them, dip the pieces in milk then dip it in flour, salt and pepper and pan fry them.
 

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I always eat the heart the day of or the day after the kill; by far the best meat of the whole animal.

I slice it crossways to the chambers to make rings/circles about 1/2" thick or so, roll them in a bit of flour and pan fry in butter.

Doesn't get much better than that! so not really a recipe, but that's what I do with it.

Done veal hearts before in the oven with stuffing of one sort or another, but fresh deer heart is king IMO.
 

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My dad used to simmer them in salt water for hours then slice em thin, marinade in a bowl with Onions, Vinegar, Cucumbers and maybe even some hard boiled eggs for a day or two.
That was my dad, he was a lousy shot. I don't have hearts left to eat. :D
 

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That's my recipe too aa1911. Had them pickeled and about every other way you can think of but still like them just fried the best.
 

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I always eat the heart the day of or the day after the kill; by far the best meat of the whole animal.

I slice it crossways to the chambers to make rings/circles about 1/2" thick or so, roll them in a bit of flour and pan fry in butter.

Doesn't get much better than that! so not really a recipe, but that's what I do with it.

Done veal hearts before in the oven with stuffing of one sort or another, but fresh deer heart is king IMO.
This is how I have always cooked it.
 
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