Whats a good recipe for deer hearts and how does it tast?

Question

I know people are going to think it's weired but my hunting buddies say it is edible and mighty fine tasty if done right.

I know what signs to look for when it comes to CWD. And theres no known cases of it here in PA.

Answer 1

cut top of heart of with a sharp knife remove vessels this will leave a cavity, you might not get them all so trim back the ones left,then buy a stuffing mix make stuffing, pack it in the cavity. Put in a roasting pan, pour half cup water and a half cup of cooking wine in the bottom cook 3 hrs at 250 in the oven save the juice for gravy cut the heart in 1 inch squares mix with dressing. make the whole box of dressing , some just boil the heart cut half inch squares and mix.

Answer 2

Well, I was raised on deer meat in the Sierra Nev.Mts.back in the 40,s. Never tasted beef until I was 12. Tasted like a cow smells.
My mom use to soak the heart and liver in a bowel of salt water over night, much like wild rabbit or squirrel. She would slice it kinda thin, dip in egg then flour. Then fry it with bacon. Some like bacon & onion. The secret to deer meat is to get all the blood out when you clean it & don't touch the musk glands on the back legs. Carefully cut them off and bury them. MMMMMMM
bigbair70 (Never let them see you sweat)

Answer 3

It might be tasty but if your the least bit afraid of CWD,then I wouldn't recommend eating any internal organs.If creutzfeld jacobs syndrome doesn't scare you then roll it in flour & fry it in a heavy skillet!

Answer 4

Slice it up chop up some onions and fry all together in frying pan good stuff. I won't take a deer with a heart shot for just this reason always shoot for the neck

Answer 5

Firstly the Heart can be one of the tastiest parts of a deer. make sure you sllipt it and remove all the valves and non meat tissue. I like to cut it in strips, roll in flour mixed with seasoning salt and pepper and fry quickly in hot olive oil...mmmmm, and a cold beer

Answer 6

This is one of the few venison items that I actually soak in salt water...at least overnight or more.

I then cut it into bite sized pieces while removing the veins and arteries.

After that you can do what you want. Most of my experience is frying it in butter and onions at that point.

Answer 7

Simple and fast add salt and pepper and then deep fry in lard good stuff.

Answer 8

Oh my. My appetite is lost.

Good luck getting them to taste good amigo. :o)

Answer 9

just feed it to your dog.....trust me