Venison heart recipes

Fmgfish86

FNG
Joined
Dec 14, 2019
Messages
5
Anyone have a good recipe for heart? I always loved to fry mine up with some mushrooms, onions, garlic and butter in my cast iron skillet. Just want to try something new! Here’s pic for you guys to drool over from this years rifle buck here in Pa.
 

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TheGreek

Lil-Rokslider
Joined
Feb 20, 2018
Messages
260
Location
NW Colorado
I did one the other day that came out awesome. Trim off all the cartilage and blood, clean thoroughly with cold water, slice into 4 even pieces, season with fresh ground black pepper and garlic salt on both sides. Get a cast iron pan smoking hot and toss in a tablespoon of butter, cook each side about 1 min or 1 min and 30 sec to just past rare, pull and serve. I served it to guests who were a little squeamish at first and there were no leftovers.
 

WestexSBK

Lil-Rokslider
Joined
Nov 25, 2018
Messages
154
I’ve had deer heart last weekend and tonight for dinner. I either coat them in olive oil with salt/pepper and grill them or I slice it into strips, toss in flour, and fry in a skillet. It’s my favorite part of the animal
 
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Fmgfish86

Fmgfish86

FNG
Joined
Dec 14, 2019
Messages
5
I’ve had deer heart last weekend and tonight for dinner. I either coat them in olive oil with salt/pepper and grill them or I slice it into strips, toss in flour, and fry in a skillet. It’s my favorite part of the animal

I’m gonna try putting them in flour like that and frying them up in some fresh pig lard!


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Fmgfish86

Fmgfish86

FNG
Joined
Dec 14, 2019
Messages
5
I did one the other day that came out awesome. Trim off all the cartilage and blood, clean thoroughly with cold water, slice into 4 even pieces, season with fresh ground black pepper and garlic salt on both sides. Get a cast iron pan smoking hot and toss in a tablespoon of butter, cook each side about 1 min or 1 min and 30 sec to just past rare, pull and serve. I served it to guests who were a little squeamish at first and there were no leftovers.

I just didn’t tell my wife and son what I was cooking them until I was done. Neither one of them seemed to care.


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Joined
Jul 15, 2019
Messages
73
Corn meal and cheez-it’s with an egg mixed for batter. Sliced 1/4”, breaded, and fried in peanut oil. We call it deer calamari! Kids love it!
 

gunsmith89

Lil-Rokslider
Joined
Oct 4, 2019
Messages
171
Location
Minnesota
My by far favorite is to pickle it in thin strips. I use mcormicks pickling spice and same recipe most people used for fish. There is something about the texture the stays fairly firm with the heart and I could sit there and eat the whole pale.
 

slaton

Lil-Rokslider
Joined
May 3, 2015
Messages
122
I smoked one the other day. 225 for 3 hours over Hickory. I stuffed the chambers with a combination of cream cheese, pepperjack cheese, and fresh diced jalapeños. Wrapped in a bacon weave. Turned out fabulous.
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Fmgfish86

Fmgfish86

FNG
Joined
Dec 14, 2019
Messages
5
I smoked one the other day. 225 for 3 hours over Hickory. I stuffed the chambers with a combination of cream cheese, pepperjack cheese, and fresh diced jalapeños. Wrapped in a bacon weave. Turned out fabulous.
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42f74810e4875c65d88b96667be0455b.jpg
1b47d8d0474558083714ec805ed29b27.jpg



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Wow that looks absolutely amazing!! Thank you for sharing that. Next deer me or my boy killed will will get the heart cooked like this!


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TheGreek

Lil-Rokslider
Joined
Feb 20, 2018
Messages
260
Location
NW Colorado
Did another venison heart tonight for Christmas dinner. Same preparation as above. It came out spectacular. My folks were a little leary at first but after a few bites, there were no leftovers. Paired with a good bottle of Spanish red wine from priorat. Merry Christmas to all.
 

tdot

WKR
Joined
Aug 18, 2014
Messages
1,888
Location
BC
I aged a deer heart in my fridge for 3 weeks. Skinned the outside and inside, this left me with 6 little steaks that were pure muscle.

Seared in butter, S&P. Finished in the oven to medium rare.

This is hands down the best cut of venison I have ever had. It sits in the top 5 meat dishes I've ever had in my life. Simple and stunning.
 
Joined
Apr 5, 2015
Messages
5,824
I have pan seared them when fresh.

Smoked one this year - filleted it flat. 24-brine. Rub. About 2 hours of smoke at 225 then tent it in foil with butter and a splash of water. Stick in oven (or keep on the smoker) for a couple of hours to moisten and soften it.
 

John pettimore

Lil-Rokslider
Joined
Jul 25, 2017
Messages
295
Location
Buffalo WY
Search YouTube for “deer heart meateater” There is a lady that has two videos, one on how to clean one that results in two beautiful pieces of meat. And the other is a recipe that is super simple and very good (quickly seared with a coffee rub and whiskey butter sauce).
 

ericwh

WKR
Joined
Mar 9, 2017
Messages
561
Location
PA
I've sliced thin and sauteed with peppers and onions for quesadillas - that works well. I usually do something more conventional like onions and mushrooms w/black pepper.

The stuffed, wrapped, and smoked looks amazing...
 

JJBuck

FNG
Joined
Dec 13, 2019
Messages
34
I use a recipe from Meat Eater that is a simple combination of white vinegar, oil, and your favorite steak seasoning. Slice into thin slices and marinate for 30-60mins then grill it! Easy and delicious!
 

Read1t48

WKR
Joined
May 18, 2017
Messages
522
Location
Oregon
I smoked one the other day.

This looks amazing. Thanks for sharing. I will definitely be trying this one.
Generally, I soak in milk for a few hours after cleaning, then cut into strips, and sear the pieces in cast iron. The family loves it rolled in flour and fried.

Heart is one of my favorite and, when cooked right, is some of the best, IMO.
 
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