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About to cook these up (heart and liver) #5534974 01/11/15 07:11 PM
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postoak Offline OP
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Separately, of course:





Re: About to cook these up (heart and liver) [Re: postoak] #5535039 01/11/15 07:23 PM
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bill oxner Offline
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Yeppers.


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


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Re: About to cook these up (heart and liver) [Re: postoak] #5535213 01/11/15 08:08 PM
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postoak Offline OP
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I've had heart twice now and both times the texture was a little rubbery. Not ever going to be a favorite.


Re: About to cook these up (heart and liver) [Re: postoak] #5535248 01/11/15 08:15 PM
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Don't over cook the heart and trim and tough looking exterior. My family loves it sautéed and served with eggs with breakfast.


Big ones line-up, little ones bunch-up
Re: About to cook these up (heart and liver) [Re: postoak] #5535830 01/11/15 10:23 PM
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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?


Re: About to cook these up (heart and liver) [Re: postoak] #5536101 01/12/15 12:17 AM
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Make boudin

Re: About to cook these up (heart and liver) [Re: postoak] #5536248 01/12/15 01:13 AM
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Move it around not just sit in one place in the pan.


Big ones line-up, little ones bunch-up
Re: About to cook these up (heart and liver) [Re: postoak] #5537423 01/12/15 03:58 PM
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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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Re: About to cook these up (heart and liver) [Re: postoak] #5555797 01/21/15 05:54 PM
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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.

Re: About to cook these up (heart and liver) [Re: postoak] #5556441 01/21/15 10:34 PM
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hearts make a great stew. cubed, browned and then stewed till tender. great breakfast dish over eggs.

Re: About to cook these up (heart and liver) [Re: postoak] #5556445 01/21/15 10:37 PM
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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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Re: About to cook these up (heart and liver) [Re: postoak] #5563158 01/25/15 03:14 PM
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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.

Re: About to cook these up (heart and liver) [Re: Old_Town] #5565043 01/26/15 03:06 PM
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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.

Re: About to cook these up (heart and liver) [Re: driedmeat] #5565986 01/27/15 12:03 AM
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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.

Re: About to cook these up (heart and liver) [Re: postoak] #5571745 01/29/15 10:57 PM
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Going to try heart for the first time this weekend. Hope its as good as I have heard..

Re: About to cook these up (heart and liver) [Re: postoak] #5604294 02/17/15 05:25 PM
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Heart is typically tough especially if you make it well done. Consider its function as a muscle that never stops working until you came along. If made pink, medium rare, it is more chewable.

Liver on the other hand is rarely tough unless you leave the outer membrane on. Peal off.
As previously noted fry up some fatty bacon. sautee up some onions in grease put on side. Now put a cup or 2 of flour, and spices in a plastic bag ( Salt, onion powder, garlic powder/; pepper Tony's etc). Slice liver 1/4 to 1/2" thick. Put slices in bag and shake to coat. Fry to slightly pink inside. Thicken pan drippings with flour and water mix or corn starch. add the sautéed onions. I prefer rice with this gravy which combined is unreal.

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