Hunter’s breakfast

My son had a great day in the blind and harvested a great 12 pt buck! A tradition we have is the next breakfast is deer heart and eggs for breakfast ... Soaked over night and cleaned this morning with fresh eggs! Deer was walking 24 hours prior. How many of you eat heart?

Congrats to your son on the 12 point Hope you posted the pictures it up in Photo or Deer Hunting section.
I have eaten the heart a couple of times never with breakfast, your breakfast looks good!
Not being ugly or cute but how did you cook those eggs, they kind of look like mashed potato's?

Never had heart.

Sautéd heart in butter then cooked eggs right behind them in the same pan....

Had it when I was growing up.

Like I said it looks good and that is a neat tradition y'all have

That’s great!
I enjoy the heart as well!

Love heart....

I sorry. I thought this was another Biden post. My bad!!

TPACK, really?

Always dig out the heart. Usually either fry or make ceviche

Never had the heart. But here it is great. Need to keep one or two this season.

I like heart, seasoned and pan fried in a little butter

My mother required (in a nice way) that we kept the heart & liver from every deer we killed for the first 40+ years of my life. She loved both and I have eaten my weight many times over in both at my parent's dinner table.

she merely dreaded it in seasoned flour, placed in a cast iron skillet over low heat, put on a lid to let it simmer until the flour browned pretty good, then flipped it and covered again. That was how she cooked heart, liver and backstrap ... sliced thin and what she called German fried. Still my preference for most venison but my family prefers the more traditional thicker batter.

We kept some and chicken fried them with some backstrap. They tasted fine but were tougher than I expected them to be.
Do ya'll cut them a certain way or fillet off the inner lining?

Yes take the inner lining out.

What do you soak the heart in?

Gross

I cut the cap off and and then trim all of the connective tissue inside the chambers. Any of the outer lining that merely looks tough I trim off. After trimming I slice on long pieces and soak in milk or buttermilk if I have any. Salt and pepper or even fajita seasoning and fry quick in buttered pan.

Don't over cook it!!!

You ever tried tenderizing it, battering it and chicken frying it?