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Deer heart #8113939 01/04/21 12:05 AM
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dlrz71 Online Content OP
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Cooked up my first deer heart for lunch today. Very tender but definitely has a little different texture to it. Anyone have any preparation or recipes?

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Re: Deer heart [Re: dlrz71] #8114009 01/04/21 01:01 AM
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Don’t quote me but this post jogged a memory...

I saw someone cook deer heart before, they cooked it in a pan and used red wine

Of course seasoning and I know they used onions

Only time I recall it

Re: Deer heart [Re: dlrz71] #8114023 01/04/21 01:12 AM
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Looks Great but I can't tell you when the last time was I had any.


(R-TX) .-- " DOGECOIN TCNN CURL CRLB VFF HEXO OGI CGC SNDL CRON TLRY "

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Re: Deer heart [Re: dlrz71] #8114024 01/04/21 01:13 AM
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Sorry, not much help. Real heavy chicken fry, then eat the crust and throw away the heart???

Re: Deer heart [Re: dlrz71] #8114231 01/04/21 03:24 AM
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Hot and fast, then slice it thin. My favorite is fajita seasoning, grill to medium rare, then slice thin on tortillas with your preferred condiments. Also like it seasoned like a steak and sliced for sandwiches with peppers, cheese and onions.

Re: Deer heart [Re: dlrz71] #8114242 01/04/21 03:28 AM
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Just make sure to cut out all valve material.

Re: Deer heart [Re: Blank] #8114283 01/04/21 04:01 AM
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Originally Posted by Blank
Sorry, not much help. Real heavy chicken fry, then eat the crust and throw away the heart???


rofl

Re: Deer heart [Re: SherpaPhil] #8114419 01/04/21 01:23 PM
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Originally Posted by SherpaPhil
Hot and fast, then slice it thin. My favorite is fajita seasoning, grill to medium rare, then slice thin on tortillas with your preferred condiments. Also like it seasoned like a steak and sliced for sandwiches with peppers, cheese and onions.


Pay attention to this.

Re: Deer heart [Re: dlrz71] #8114497 01/04/21 02:45 PM
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Cooked once similar to this. I couldn’t get over the iron taste..

Re: Deer heart [Re: dlrz71] #8114845 01/04/21 06:40 PM
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Sautee some onions and mushrooms in skillet with garlic butter and EVOO. Marinate cleaned and sliced heart with coarse pepper and salt for about 30 minutes prior to sautee, then add slices to skillet. You can douse it with little red wine or beef stock, whichever you wish and finish. Medium rare is the ticket.

Re: Deer heart [Re: dlrz71] #8119042 01/07/21 03:46 PM
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I've done it a handful of ways but the best is to sear the chit out of it on a charcoal grill hot and fast to get a good char; season it however you like. I don't like sautéing it; prefer a nice crust. Can also do a cast iron skillet and then deglaze the pan with bourbon and butter to make a reduction sauce to drizzle over. My kid won't let me leave the heart in any animal anymore....

Re: Deer heart [Re: dlrz71] #8119084 01/07/21 04:15 PM
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Ive had it fried sauted and seared in cast iron and on a grill. I liked them all. One of my buddies soaks it in a a bowl of water in the fridge for a while, I'm ok with it either way, but the soaking definitely seems to reduce the iron taste.


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Re: Deer heart [Re: dlrz71] #8119197 01/07/21 05:23 PM
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Ate quite a few in my youngers years along with a lot of beef heart...and all of it was cut in thin strips and chicken fried. Chicken Fried Beef heart was a favorite meal growing up since I thought it tasted like fried venison. Both were always fried with slices of onions in the pan at the same time, then brown gravy made from the drippings...that gravy was soaked up with homemade bread.


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Re: Deer heart [Re: dlrz71] #8119818 01/07/21 11:35 PM
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Man I can’t eat organs

Re: Deer heart [Re: Biscuit] #8119842 01/07/21 11:48 PM
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Originally Posted by Biscuit
Man I can’t eat organs


You need to come down and I'll take you out for tripas. roflmao


...and have dominion over the fish of the sea, and over the fowl of the air, and over every living thing that moveth upon the earth. Gen. 1:28
Re: Deer heart [Re: Creekrunner] #8119935 01/08/21 12:51 AM
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Originally Posted by Creekrunner
Originally Posted by Biscuit
Man I can’t eat organs


You need to come down and I'll take you out for tripas. roflmao



That's what I'm talking about! Tripas & Mojellas.

It's time to make some more actually...

Re: Deer heart [Re: stxranchman] #8120192 01/08/21 03:15 AM
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Cut in strips, dusted with flour and seasoning and then pan fried with onions and simmered in brown gravy is the way i have always eaten deer heart. This is one of the first venison meals of the season after the shot for my family.

Re: Deer heart [Re: Biscuit] #8121027 01/08/21 06:59 PM
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Originally Posted by Biscuit
Man I can’t eat organs


Heart is barely an organ, in a culinary sense. It's fiberous muscle, much closer to skeletal muscle than something like liver or other organs.

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