Heart - BowCountry.com Forums

JohnnyBurnt · 11-02-2009

Anyone have a particular way of cooking up a deer heart that is tasty?

dino · 11-02-2009

I just fry it like liver. It's delish.

I think Bullz-i makes some kind of sammich loaf with it. Maybe he will chime in. I know he's a heart eating sonofagun, He took every pig heart he could get anytime we hunted together.

Deerminator · 11-02-2009

Boil it like a ham. A bay leaf and some rosemary with a little time.

Couple of pepper corns and onions.

crablegs · 11-02-2009

Let me ask my trashcan...

Swamp Fox · 11-02-2009

Stuffed with dressing and a bacon wrap, pressure cooked for sandwich meat, or canned/pickled.

Timmer · 11-02-2009

I prefer just boiled and then thinly sliced. Also fried it before with onions and mushrooms. Love the way it freaks out the wife. Especially when the kids are begging for more.

DParker · 11-02-2009

Quote:

Originally Posted by Swamp Fox

Stuffed with dressing and a bacon wrap, pressure cooked for sandwich meat, or canned/pickled.

I've always gone the bacon-wrapped roast route as well, but I really like the idea of adding stuffing too. I'm going to give that a try next time.

BULLZ-i · 11-02-2009

WELL CLEANED, THIN SLICES COOKED IN BUTTER AND GARLIC ON THE GRILL (IN FOIL) NOT MUCH BETTER. CHUNKS OF BACON ARE A GOOD EDITION TOO

nessvegas · 11-02-2009

I keep reading posts like these I am going to have to start subtracting man points from my tally................liver and heart have always been gut pile for me.......

dino · 11-02-2009

When I was a kid it was a tradition to fry heart and liver from a fresh kill at deer camp. I guess it's all about what you learned to eat as a kid. I've always loved it.

nessvegas · 11-02-2009

Quote:

Originally Posted by dino

When I was a kid it was a tradition to fry heart and liver from a fresh kill at deer camp. I guess it's all about what you learned to eat as a kid. I've always loved it.

I learned to fish with liver and eat the catfish.......

PS My family does not hunt and I am one of those odd ducks that took it up as an adult.....

dino · 11-02-2009

Yum catfish! That's what I had for supper...

Swamp Fox · 11-02-2009

Quote:

Originally Posted by nessvegas

I learned to fish with liver and eat the catfish.......

LOL

Who ate tongue as a kid?

BULLZ-i · 11-02-2009

Quote:

Originally Posted by nessvegas

I keep reading posts like these I am going to have to start subtracting man points from my tally................liver and heart have always been gut pile for me.......

YOU HAVE NO IDEA WHAT YOU ARE MISSING. THE HEART IS INCREDIBLY TENDER AND HAS NO WIERD TEXTURE LIKE LIVER. I MEAN CUT ITO IT, IT'S JUST A PIECE OF MEAT.

OTHERKYHUNTER · 11-02-2009

Or brains?

nessvegas · 11-02-2009

Quote:

Originally Posted by BULLZ-i

YOU HAVE NO IDEA WHAT YOU ARE MISSING. THE HEART IS INCREDIBLY TENDER AND HAS NO WIERD TEXTURE LIKE LIVER. I MEAN CUT ITO IT, IT'S JUST A PIECE OF MEAT.

Probably so.....I love dove and onions and I have been told it is more "gamey" than heart or liver......

OTHERKYHUNTER · 11-02-2009

Quote:

Originally Posted by BULLZ-i

YOU HAVE NO IDEA WHAT YOU ARE MISSING. THE HEART IS INCREDIBLY TENDER AND HAS NO WIERD TEXTURE LIKE LIVER. I MEAN CUT ITO IT, IT'S JUST A PIECE OF MEAT.

Yep, it's just a muscle. I think I may try a heart this year. Most of the other parts I plan to donate to our raptor center. One of the Drs that my wife works with donates his time there. He asked if I would mind helping them.

Swamp Fox · 11-02-2009

Heart's not gamey at all. If not over-cooked it is about as tender as good filet mignon.

Liver runs the gamut both taste- and texture-wise, IMO.

dino · 11-02-2009

Quote:

Originally Posted by Swamp Fox

LOL

Who ate tongue as a kid?

My dad has some in his fridge now...

I'm serious...

I can't go it myself.

Swamp Fox · 11-02-2009

Quote:

Originally Posted by OTHERKYHUNTER

Or brains?

Only squirrel.

Skwirl cheeks too, but few people bother with either anymore.

OTHERKYHUNTER · 11-02-2009

The texture doesn't bother me. I'm a fan of chicken liver.

Hey Swampy, I made a pile of meatloaf yesterday. It's not the best I've had but it's pretty good. Needs some fine tuning.

dino · 11-02-2009

Quote:

Originally Posted by OTHERKYHUNTER

Or brains?

Was also raised eating hog brains and eggs for breakfast. Of course my people do hail from KY tho... I leave that alone these days as well.

Who ate souse or head cheese???

OTHERKYHUNTER · 11-02-2009

Quote:

Originally Posted by Swamp Fox

Only squirrel.

Skwirl cheeks too, but few people bother with either anymore.

Squirrel brains and eggs! I think dads big thing was either calf or pig but I can't remember. That would have been the mid 70's.

dino · 11-02-2009

Quote:

Originally Posted by Swamp Fox

Only squirrel.

Skwirl cheeks too, but few people bother with either anymore.

Yup, we used to fight over the heads when I was a kid.

Swamp Fox · 11-02-2009

Quote:

Originally Posted by dino

My dad has some in his fridge now...

I'm serious...

I can't go it myself.

I have a new recipe. Maybe I'll do a thread with the next deer.

OTHERKYHUNTER · 11-02-2009

One of our equipment sales guys brings fresh meats including head cheese and braunschweiger back from germantown area of southern Il.

BULLZ-i · 11-02-2009

YEP, IF YOU OVER COOK HEART, IT WILL BECOME RUBBERY, HOWEVER STILL TASTY AS HELL WITH SCRAMBLED EGGS ON THE SIDE.

Swamp Fox · 11-02-2009

Quote:

Originally Posted by OTHERKYHUNTER

The texture doesn't bother me. I'm a fan of chicken liver.

Hey Swampy, I made a pile of meatloaf yesterday. It's not the best I've had but it's pretty good. Needs some fine tuning.

I went to *unsalted* Ritz with KY's recipe. Probably another tweak or two that I can't think of right now. My final version (as of now) is with Jack Daniels Hickory Brown Sugar. I was saving my venison sausage til I got the rest of it down, so that's the next step (subbing for the pork sausage I've been using).

Dutch oven, baby! You CAN survive Camp Swampy if you're tough enough!

dino · 11-02-2009

I love some braunschweiger on rye with stone ground mustard and a fine dark beer!

BULLZ-i · 11-03-2009

DARK BEEEEEEEEEEER. I'M SOOOO THIRSTY RIGHT NOW

, I FEEL LIKE HOMER SIMPSON

dino · 11-03-2009

We used to call it bach beer.

BULLZ-i · 11-03-2009

I WOULD LIKE TO CALL IT MINE...

OTHERKYHUNTER · 11-03-2009

Quote:

Originally Posted by Swamp Fox

I went to *unsalted* Ritz. Probably another tweak or two that I can't think of right now. My final version (as of now) is with Jack Daniels Hickory Brown Sugar.

Dutch oven, baby! You CAN survive Camp Swampy if you're tough enough!

I made two batches. About 10 lbs worth. One batch was with a local processors deer sausage. I'm not big on the seasoning they use.

The second, I used a store bought maple sausage and Rays maple chipotle bbq sauce. That one was good.

Swamp Fox · 11-03-2009

Sage, maybe?

That second sounds good. I'm not sure I've ever seen maple sausage here.

Try Bass Farm country pork sausage (ground/mild) if you can get it.

OTHERKYHUNTER · 11-03-2009

I'm going to go back and get more of this sausage. I'll tell you the brand when I do. I'm not sure if it was the sweet baby rays or the sausage that set it off but it's tasty. I hade just enough left to make a thin layer in a pan. I broke it up into small sections when it was done. Turned out to be an awesome snack. I just finished off the bag I had.

OTHERKYHUNTER · 11-03-2009

I made a ton of mini loafs in like 2x4 and 3x5 size. Took a bunch of them to work today and had everyone riled up when I warmed one for lunch. One of the gals there tried some and ended up taking a chunk home for dinner.

BULLZ-i · 11-03-2009

LISA MADE ME A BEAR SAUSAGE AND VENISON MEAT LOAF THE OTHER DAY, MASHED TATERS WITH BUTTER AND CORN. I DONT GET THAT KINDA STUFF MUCH ANYMORE. OMG... WHY NOT????