Who else eats deer heart?

I never have had it as it just fell in the gut bucket with everything else. But this year I will give it a whirl... I like liver from cattle so I will likely love it. This thread is what made me decide to look for it. I don't mind cholesterol... Actually I hope they find biscuits and gravy smothered in real butter laying in my arteries when I die!:D I only had one check done ad it was super great even though I do not try to watch it at all so I ain't changing anything!
Brent
 
Heart is the best part

I love deer heart.
I boil it up, chop it up, put it in the blender with a lil' bit of mayo, garlic, and some burn twice red pepper and make a nice spicy pate' at christmas time. Goes great with red dry wine and crackers.

I also slice it after I boil it and it makes a perty good lunch meat.

My beagle likes it too. Boiled and cut up into her eatin bowl. She never leaves any for later.

old e-bear
 
I boil it up, chop it up, put it in the blender with a lil' bit of mayo, garlic, and some burn twice red pepper and make a nice spicy pate' at christmas time. Goes great with red dry wine and crackers.
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Do you have a lot of people declining dinner invitations to your house?;):D
 
I went hunting red deer in Fiordland on the south island of New Zealand some 15 years ago. My maouri guide cooked the heart of the deer I shot with diced onions & red wine. We had this for breakfast on toast, together with a fillet of rainbow trout that was caught in the river beside our camp. An unusual mix but one of the nicest breakfasts I've ever had.
 
I love Heart also. A little trimming to remove the tallow, and we boil it then fry it. Makes for a wonderful sandwich to toast over a fire on a y stick.
As for deer liver, most livers do not look very healthy, but if someone gets a young jumper, well its time for horse-De-Ovaries. Sliced thin and floured is all we do and into the skillet;)
 
My family has always loved both the heart and liver. Usually there isnt any usable (300WM) but when there is, it is a welcomed feast.
 
Some believe eating the heart transfers mystical powers from the animal to the hunter.....could explain why people have urges to leap high fences and rub their noggins on trees...:D

Jeremydeer04-2.jpg
 
I tried eating it once, I think I sliced it and sauteed it in butter in a skillet, don't remember exactly. I do remember it was too tough to eat and I always figured it was the arteries and ventricle linings which would be impossible to cut around ? I have always liked the idea of stuffing a heart w/sausage and baking it. Can you tell me anyway to keep it from being so tough?
 
peetzakilla, I have not had one bad remark about any venison I have cooked. Many folks that have tried my Vennyheart pate' tells me its excellent. Only had one batch that was a lil bit too hot, due to the homegrown habaneros. My family looks forward to the holiday game cookin along with my excellent Vennyheart pate'.
Old e-bear
 
peetzakilla, I have not had one bad remark about any venison I have cooked. Many folks that have tried my Vennyheart pate' tells me its excellent. Only had one batch that was a lil bit too hot, due to the homegrown habaneros. My family looks forward to the holiday game cookin along with my excellent Vennyheart pate'.
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I guess in this one particular I'll be glad I'm not in your family.;)
My rules (listed previously) are inviolable. :D:barf:
 
One my group of hunting buddies loves deer hearts and takes every one he can get his hands on.

That being said, I drill the heart as often as possible with the 12 ga and absolutely love to see the look of disgust in his face as he tosses it aside while field dressing it. Happiness is.......

LK
 
We would wrap the heart and the liver of every deer we shot, each in its own bandanna and take them back to camp to drop in the creek until evening.

Trim the fat and cut off the cap and the point. Chop the cap and point for inclusion in the eggs next morning.

Slice the heart across, into half-inch rings (figure eights,) dredge in seasoned flour (salt, pepper, lemon zest) and fry to medium rare. Yummy.

Once we got home, the liver was processed into slices and frozen. Thaw, dredge in seasoned flour, (salt pepper, tarragon or thyme) and fry medium (barely pink in the center.) Most liver is overcooked and becomes usable only for boot repair.

Pops
 
Peetza, Not bein' mean just a bit smartass...
1)Unlike humans who have many body parts we can live without... Deer do not... According to your own statement, you are basically limited to a hoof (one half on one pair won't kill the deer).
They cannot live without their ham or back strap.

2)The heart is a muscle but traditional sausage casing is not... Neither is the fat used in sausage to give flavor and juiciness.

3)Minus the skin the most visible deer parts are the back straps, chops, and hams.
This was just fer fun so don't think I am seriously pickin' on your opinion not to eat... innards
Brent
 
I have marinated deer heart(sliced) in red wine and vinegar w. bay leaf and peppercorns for 2-3 days (German sauerbraten style) - then fried in a pan - very tasty.
 
I like fried deer heart but I love boiled heart thinly sliced with salt & pepper over lightly buttered Rye bread. I also Love fried liver and onions. It always breaks my heart to see a gut pile with the heart and liver left behind, unless I know its fresh, still steaming on a frosty Maine morning, then it comes home.

RAMBRANDT:
Some believe eating the heart transfers mystical powers from the animal to the hunter.....could explain why people have urges to leap high fences and rub their noggins on trees...
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I heard that if you eat the testicles it makes you strong like bull!
 
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