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#5534974 - 01/11/15 01:11 PM About to cook these up (heart and liver)
postoak Offline
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Registered: 08/19/09
Posts: 2528
Loc: The Woodlands, Tx
Separately, of course:



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#5535039 - 01/11/15 01:23 PM Re: About to cook these up (heart and liver) [Re: postoak]
bill oxner Online   content
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Registered: 11/03/09
Posts: 32549
Loc: Richmond
Yeppers.
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#5535213 - 01/11/15 02:08 PM Re: About to cook these up (heart and liver) [Re: postoak]
postoak Offline
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Registered: 08/19/09
Posts: 2528
Loc: The Woodlands, Tx
I've had heart twice now and both times the texture was a little rubbery. Not ever going to be a favorite.
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There are two types of people, those who divide people into two types and those who don't.

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#5535248 - 01/11/15 02:15 PM Re: About to cook these up (heart and liver) [Re: postoak]
booger Offline
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Registered: 11/01/06
Posts: 2647
Loc: central Texas
Don't over cook the heart and trim and tough looking exterior. My family loves it sautéed and served with eggs with breakfast.
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#5535830 - 01/11/15 04:23 PM Re: About to cook these up (heart and liver) [Re: postoak]
postoak Offline
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Registered: 08/19/09
Posts: 2528
Loc: The Woodlands, Tx
I watched a youtube video and the guy said cook 2 minutes per side, but that seems too long (?). I doubt I did more than 90 seconds per side and it still came out well done.

What do you mean by sauteed? How would that differ from frying like an egg?
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There are two types of people, those who divide people into two types and those who don't.

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#5536101 - 01/11/15 06:17 PM Re: About to cook these up (heart and liver) [Re: postoak]
Classic Rocks Offline
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Registered: 09/18/12
Posts: 1850
Make boudin

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#5536248 - 01/11/15 07:13 PM Re: About to cook these up (heart and liver) [Re: postoak]
booger Offline
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Registered: 11/01/06
Posts: 2647
Loc: central Texas
Move it around not just sit in one place in the pan.
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#5537423 - 01/12/15 09:58 AM Re: About to cook these up (heart and liver) [Re: postoak]
PMK Offline
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Registered: 09/10/12
Posts: 4942
Loc: Central TX (Gtown/Austin)
my mom used to german fry (what she called it anyway)... dredge in flour, a little salt & pepper, skillet with enough oil (she used bacon grease) to cover bottom of skillet, low heat, place thin slices in skillet, put a lid on it (kinda steaming effect) for a few minutes until flour in grease starts to brown, flip and cover again. once all the meat is cooked, you have the makings for gravy already in the skillet. She used similar method for both heart & liver.
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#5555797 - 01/21/15 11:54 AM Re: About to cook these up (heart and liver) [Re: postoak]
DuckCoach1985 Offline
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Registered: 10/09/13
Posts: 1411
Loc: SMTX
season the slices of heart with tony's , then dredge in flour. Heat up some bacon grease (enough to cover the pan in about 1/8") oh med high till it sizzles a pinch of dry flour. Ease slices in one at a time and flip when they start to curl. Repeat.

I LOVE doing this.. made a believer out of my friends and even the GF!

Tried the liver once.. don't think I'll do that again.
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#5556441 - 01/21/15 04:34 PM Re: About to cook these up (heart and liver) [Re: postoak]
driedmeat Offline
Tracker

Registered: 10/25/10
Posts: 640
Loc: Hondo, TX
hearts make a great stew. cubed, browned and then stewed till tender. great breakfast dish over eggs.

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#5556445 - 01/21/15 04:37 PM Re: About to cook these up (heart and liver) [Re: postoak]
redchevy Online   content
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Registered: 10/25/04
Posts: 23348
Loc: Texas
Heart isn't bad at all. Never tried the liver. I love good FRESH CLEAN fried chicken livers, but that's all ive tried.
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#5563158 - 01/25/15 09:14 AM Re: About to cook these up (heart and liver) [Re: postoak]
Old_Town Online   content
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Registered: 09/07/04
Posts: 3361
Loc: NE,TX
I made deer liver and onions for the first time this year. I sliced the liver about 1/2" thick, soaked it in milk for 2-3 hours, dusted it flour and Tony's and fried it in onion infused bacon fat. I served it with sauteed onions and a thin brown gravy.

It was delicious. It tasted liked really good calf liver. My wife even liked it and she hates liver and onions.

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#5565043 - 01/26/15 09:06 AM Re: About to cook these up (heart and liver) [Re: Old_Town]
driedmeat Offline
Tracker

Registered: 10/25/10
Posts: 640
Loc: Hondo, TX
Originally Posted By: Old_Town
I made deer liver and onions for the first time this year. I sliced the liver about 1/2" thick, soaked it in milk for 2-3 hours, dusted it flour and Tony's and fried it in onion infused bacon fat. I served it with sauteed onions and a thin brown gravy.

It was delicious. It tasted liked really good calf liver. My wife even liked it and she hates liver and onions.


I love it fried up just like you described. it's much more mellow than beef... of course, the deer's diet may come into play. but the ones I've fried up have been great.

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#5565986 - 01/26/15 06:03 PM Re: About to cook these up (heart and liver) [Re: driedmeat]
Old_Town Online   content
Veteran Tracker

Registered: 09/07/04
Posts: 3361
Loc: NE,TX
Originally Posted By: driedmeat
Originally Posted By: Old_Town
I made deer liver and onions for the first time this year. I sliced the liver about 1/2" thick, soaked it in milk for 2-3 hours, dusted it flour and Tony's and fried it in onion infused bacon fat. I served it with sauteed onions and a thin brown gravy.

It was delicious. It tasted liked really good calf liver. My wife even liked it and she hates liver and onions.


I love it fried up just like you described. it's much more mellow than beef... of course, the deer's diet may come into play. but the ones I've fried up have been great.


My son shot a youg doe and liver looked and smelled great. No discoloration or smell whatsoever. Deer liver and onions will be an annual tradition for use.

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#5571745 - 01/29/15 04:57 PM Re: About to cook these up (heart and liver) [Re: postoak]
kingstriper Offline


Registered: 01/23/09
Posts: 34
Going to try heart for the first time this weekend. Hope its as good as I have heard..

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