Good deer heart recipies anyone?

For a simple yet flavorful recipe... saute a half onion half cooked. Add thin sliced heart, a slap of pepper and a taste of salt... While turning often, add 3-6 scrambled eggs atop the mess and keep tossing it. When done you have a super rich omelet. Serve with toast and coffee and/or milk...
Brent
 
When i was a kid i went to a deer camp every fall in N.Y.
We were the first to arrive one year, except for the camps owner ,bill sandman.

The evening we arrived, he took a deer's heart, which i found to be unappetizing, cut it into thin layers as stated, and fried it up with an union, salt and pepper in a cast iron pan. One of the most memorable meals i've ever eaten and one of the best.

Another simple recipe invovles finding "spedie" sauce, a binghampton N.Y. local mix gone mainstream. I can find it with the BBQ sauces at my local grocer but it may not be avilable everywhere.http://www.google.com/url?sa=U&star...54znBg&usg=AFQjCNEFc3nCjLd9drjimiAgjcNPeesi5Q Hope you can find it here.

Marinate a few days and it's pretty much unbelievable on the grill. As a kid we'd eat it with italian bread but now its just gobbled right off the grill...J.R.
 
Regardless of what you prefer in a marinade, pickling brine, etc. later, we have found that pressure cooking it with bay leaf as opposed to other means of cooking really aids in tenderness & overall quality.
 
deer heart...

Usually gets cut into little cubes (say, 1/2" on a side,) fried in olive oil w/chopped onions and sliced mushrooms, in a cast iron pot, and when all is cooked, a jar of prepared spaghetti sauce, a couple bay leaves, a small can of tomato paste, some more olive oil, and some garlic and oregano tossed in. You let that all simmer for a while--a couple of hours if possible. Try hard not to let it boil hard and burn onto the pan.

Canned tomatoes work, or canned stewed tomatoes, or you can use fresh ones too. The prepared spaghetti sauce is just the lazy way.

Durndest nice spaghetti sauce you ever sprinkled lots of parmesan cheese on.

I trim off the big veins & arteries, the pericardium, and most of the little fat deposits around the outside, but that's all. The cat gets that stuff; thinks he's died and gone to heaven.
 
1) Leave heart attached to other innards.

2) Let sit in woods until consumed or otherwise returned to nature.

3)Repeat with other animals you've shot.
;):)
 
My father used to eat lamb hearts instead of bacon at breakfast. :barf: I could never eat it... at least until after I was 25, then it wasn't too bad. He'd cook it thinly sliced with a slice of onion, salt, pepper, and a splash of Worcestershire sauce.
 
Thinly sliced across, light batter or not, spice to your taste, frying pan, hot grease, about 1.5 min each side or less depending on temp, fry eggs and enjoy!:D
Ken
 
Stuff the heart with croutons, using toothpicks to seal the holes. Bake in a covered dish for about an hour at 350, draped with bacon and in a little water mixed with your favorite hot salsa.

Slice 1/4 - 1/3" and serve.


ETA: Nothing wrong with Liver & Onions.
 
Liver lover...

Well, what about liver?

Slice it 1/2" thick, fry some good bacon, set the bacon aside, fry some onions, sliced up, in the bacon fat, set them aside too, save some bacon fat, then fry the liver slices ONLY UNTIL DONE, not one second longer. Cut into a piece, and stop cooking immediately when there is no more pink.

(Most folks who think liver is icky have been served liver that was cooked to death--at that point it makes good shoe soles, but not much else.)

Done as above, have had pork liver, cow liver, deer liver, sheep liver. The sheep has a very slight "mutton tinge," which is not offensive, but aside from that, liver is liver. And done as above, it's heaven on a plate.

Frankly, I encourage my hunting buds who think heart & liver are icky. I always come back from deer camp with more hearts and livers than deer, and Mrs. Smokey Joe and I are very happy with that arrangement.

Have had steak & kidney pie, once, and Mrs. SJ thought it was a lot of work, so have not made a point of saving kidneys. Were times tougher, and groceries harder to come by, probably would.
 
Buzzcook, my wife does the meat pie as well. I dice up one or more kidneys (size dependent) and that goes in as well. Nice flavor with the kidneys mixed with.
 
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