What skeettx said ^^^^^
Don`t slice it too thin.
Drudge in flour and cook in bacon grease.
DON`T OVERCOOK.
Cube it, cook it low and slow, use it with chili....goes incredibly well that way!
Chicken Little has finally found an audience
Marinate with what we had at the hunting cabin. Soy sauce worstshir sauce spices we had don't remember all of them. Sat all night smoked low and slow on our new Traeger. Fantastic.
Up until I happened upon a video, now long lost, I cooked it like a normal cut of venison. Now, I cut it up into fajita slices, cook it fast in olive oil and sprinkle a bit of Couch Jones seasoning. It is better to let it just reach med rare for the best texture and taste, my favorite venison dish so far, but have yet to try Osso Buco, but saved the shanks this time so I may have a new fav.
"Freedom is the sure possession of those alone who have the courage to defend it."
~Pericles~
I grind the heart with the liver and make sausage with the blend.
The fajita stuff looks good!
Be sure and trim it well and slice across the grain. Sear in a skillet then add garlic, ginger, and hot peppers. Make a sandwich on toast with a nice slab of cheddar cheese. A friend made this for me the first time I ever had deer heart many years ago and it is still just as good today.
Another is to slice across the grain and maybe even slice it a bit more so it still holds together. Wrap each piece with bacon, skewer and season as desired. Cook over coals.
As mentioned, the key is not to overcook!
"Is all this REALLY necessary?"
I save every heart that I can get.
I wash them well, and trim away all of the fat and tough material.
Remove the valves and fibrous strands.
Filet away the thinner chamber, then cut the thicker chamber into 2-3 pieces, depending on your preference.
I marinate them in Teriaki marinade overnight in the fridge.
Grill them fast and super hot to no more than Medium.
Slice them 1/4"-3/8" and serve on toasted bread or crackers with a fruit chutney for an appetizer while you are waiting for the main course to complete.
You won't be leaving them with the gut pile any more after trying heart this way!
D.
I prepare the heart as Dave describes above except that I dice it in a 1/4” dice. I then cook it in a little butter with diced mushrooms, onion, celery, & jalapeños and minced garlic. I then add Arborio rice and make risotto.
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