Deer Heart

[rwng]

Does anyone eat them?  Back in the late '80's a bunch of us got together for a cook out. A buddy of mine had some organ meat from a couple deer. We cut the hearts into thin strips and added green peppers, onions and mushrooms.  Also added some worcheshire and other seasonings and cooked it up in a pan. It's very good and the meat is very tender.

[BCB]

rwng,

I've done deer hearts as well as beef hearts in a crock pot.  Just add water, some onions, garlic, salt, and pepper and let it go all day on low.  I then take them out and slice them thinly and have them in a sandwich with different types of mustards.  You be the judge as to the type of mustard you might try.  Good-luck...BCB

[MOGorilla]

Have done the heart, similar to the slow boil method, but after we sliced it thin, we breaded and pan fried it for sandwiches, same as we did for beef tongue.  I ate loads of Beef tongue in college because none of my roommates would eat it.  After five years of living with me, they were eating tongue and corn mush with the best of rednecks.

[David Parenteau]

When we were bison hunting in '97,I sliced the bison heart into steaks,fried them up and added lots of diced bacon and fried onions.That made heart eaters out of the rest of the guys.I do the same thing with moose heart as well.
              Dave

[tuck789]

I cook the heart the same way with the crock pot. I love the heart and so does my siblings. They still ask when I get a deer when I'm gonna cook the heart because they like it so well also. I cannot believe the response from others though when I tell them what I am eating (most think it is liver from the look I guess). I think the heart is the best part and even have other hunters save it for me since they don't even want to try it. I do not mind since it means more for me.

[Swamp Fox]

I do them in the smoker.

Rinse and drain the heart. Cut it in half. Use a good dry rub and smoke for 2 hrs at 180-200 deg.

We slice it thin and eat it on crackers with cheese.

[Krag2]

I like heart sliced cross grain and floured and fried.  I found out this year it's also good ground and added to pork/pork fat and made into oven sausage.

Have a good day, Krag2

[Spencer]

Sliced thin, pan fried in butter with powdered mustard sprinkled over it.  fry with some mushrooms and onions for extra flavor.  That always tasted good to me.

[rugerman]

:cry: My sons & I like it sliced into rounds and fried like chicken, my wife doesn't like the texture but she likes deer liver a bunch. I'm sad because I've already used up my supply of deer heart & liver. Guess I shouldn't have told my buddies how to cook it they used to give me all their's.

[IBFIB]

Typically, I cut thin and fry in butter and very tender!!
I've not smoked a deer heart however, I have taken a whole buffalo heart and filled the cavity with apple juice. Smoke for about 6-8 hours and it is excellent. I haven't tried a smoked a deer heart however, it should be just as good and probably less time in the smoker.

[Show-Me Greg]

Rinse the heart cavity out and stuff it with sliced Jalapenos.
Boil over med heat with sliced onions, a little jalapeno juice from the jar, and seasoning salt for 30-40 minutes. Slice it thin and eat it hot before it cools off.

A fine way to celebrate a great hunt with family and friends.

[rockbilly]

:shock: Since CWD is becoming so widespread the experts are advising not to eat any of the deer organs including the brain. They say the possiblity of getting ill is greater by eating the organs.  If the meat is cooked well done then that should eliminate problems otherwise.

I think, under the circumstances, I can do without liver, heart and brains.  JMHO :roll:

[Buckskin]

While they do advise not to eat organs of deer which come from areas with CWD, the heart is muscular just like any other muscle group that you would eat.  If your not willing to eat the heart because of CWD I'm not sure why you would eat any of it.  After all they have found the CWD prion in muscle tissue of deer.

Myself, I would take the heart over ANY other part!

[K.K]

If the heart is undamaged from the bullet or arrow, our camp typically eats this meat in celebration.  I like to dissect the heart into thin strips, dredge in seasoned flour, and fry in hot bacon grease.  (The liver usually gets the same treatment).  MMMM.....

[kyote]

when I hunted in the jungles of central america,when  we shot a deer we would cook the heart, liver and one of the backstraps.the natives would always bring a cast iron pot,and these little packets of oil.we would find this herb growing in the jungle called culantro (not cilantro)we would cut the meat into small pieces get the oil smokin hot add the meat then later add onions,culantro,salt,garlic and Chombo pepper(way hotter then haubenero)then we would buy this bread on the way called micha bread.kinda looked like french bread but smaller.when the meat was done cut the bread open and fill it with the cooked stuff.it was always wonderfull and tasted excellent.and was washed down with ice cold beer.but after running around the jungles all day through rivers and up and down mts chasin huntin dawgs.an ungutted sardine between two 1/2" thick slices of onion tasted gourmet also..washed them down with ice cold beer also.the cramped ride back to the club was rough.needed state of art gas mask..he he he..

[TribReady]

This is great, thanks all for ideas.
Growing up, getting a deer in our group/family was a big deal--we ate everything!!--I'm not that old either, just 37, but growing up the way I did, you just took advantage of every opportunity God gave you.
Usually, someone would pickle the heart and we'd "enjoy" at Christmas time on crackers (like you would pickled herring). As kids, we would almost have to be dared  to try it, now whenever I've had it I like it....at least a little 
I haven't kept a heart from a kill in 20+ years.  I haven't kept a liver in about as long.
These recipes just reinforce to me utilizing the entire animal and give me reason to pack a few extra zip-loc bags 
I'm going to definately try some of the above ideas, if not for the only reason of teaching my kids about valuing the entire animal that we just killed.

[Buckskin]

We also have pickled deer heart on occation, if we can keep ourselves from frying it before the brining.

[Mckie Hollow]

We've always Pickled [50yrs.]-  Par Boil, slice, Pickle with onion/garlic and whatever pickling You want - Vineger,Wine, worchestershire etc.. Takes a couple days

[kyote]

I think some of you are correct about the CWD now adays.around these parts we have had several deer test positive for it.we now have to turn in parts of the animal at check station to have it examined for the CWD.I shall abstain from organs till something tells me differnt..

[Buckskin]

I think some of you are correct about the CWD now adays.around these parts we have had several deer test positive for it.we now have to turn in parts of the animal at check station to have it examined for the CWD.I shall abstain from organs till something tells me differnt..

I would not worry to much about CWD and eating the heart.  If its possitive I wouldn't eat any of it anyway.  If its negative there is no issue.  And the heart isn't any different than eating any other muscle in the animal.  It doesn't filter and it has no lymph glands, just pumps blood.

[prairiedog555]

Always eat heart and liver.  Only way I cook it is to slow grill it with BBQ sause.  Makes liver taste like it is not liver, and the heart loses the fat.  It is very good.

[ken2222]

We've always rinsed it well inside and out...stuff it with your favorite stuffing, just like a turkey/chicken and bake! Slices are yummy..