I tagged a nice 10 pt yesterday with my bow and decided to keep his heart to eat,after these years letting them go to the critters but decided to give it a try.

So lets here some of your favorite recipes for me to try.

Run it through a tenderizer and cook it like cube steak

Sliced, Dipped in flour, Fried in bacon grease with a few slices onion...

Gotta clean it first.

Slice it up and fry it medium rare in bacon grease.

I boil ,slice and pickle. Vinegar ,water and pickling spices. Refrigerate, a couple of days and enjoy with some crackers and a beer.

Thats the way we do ours good and simple
J

Good eating once it's thoroughly cooked.

Keep it whole and put it in a pressure cooker.

That sounds like something I'd like to try!

I like to boil all my hearts thoroughly then slice thin eat on butter bread and sprinkle with salt and pepper

I boil them also. slice thin and fry just a little in margarine or butter.

The hearts on bigger deer are always a little tougher. Smaller younger deer they are very good sliced thin and fried. I have done them where you cut the heart to get one long flat piece of meat and then make a stuffing, roll it up, wrap with bacon and roast in the oven. Very good.

Does the boiling tenderize them?

I've also heard of boiling it, but haven't tried it. Last 4 deer I got with the rifle were all heart shots.

My thoughts are to leave it in the gut pile with the rest of the innards.

Zim

Slice,fry and make a hot sandwich with mayo.

Clean the valves off the top and make a cut from top to bottom separating the 2 halves of the heart and clean off anything rubbery looking. Then I like to fry it like a steak with butter and mushrooms or season with steak seasoning and throw it on the grill hot and fast. Venison is best served rare-medium rare.

Jagerschnitzel is good too
https://honest-food.net/wild-game/v...ps-tenderloins/classic-jaeger-schnitzel/

This. Heaven on a plate.

Ive never noticed hearts being tough

Heart is my favorite meat . Beef,pig,deer

if your heart is tough, me thinks you did somethign wrong.

that is a good video shared above on cleaning the heart.

after that, I slice and fry like tenderloin - or season and grill like steak.

very very good stuff

My Grandmother used to love it when I got a deer so she could Pickle the heart.. It's really is good..
Vinegar, Water, chopped onions, chopped garlic.. Let set a few days and enjoy..

Slice thin, flour both sides, fry in pork sausage grease. Like it for breakfast with eggs. Do not over cook.

I like heart stew .

It is very hearty!

Remove the hard cartilage, etc. Slice thin crossways, about as thick as bacon. Marinate in Dales for 2 or 3 days in the fridge. Fry it like bacon.
I had tried it years ago but didn't fix it right. I'll never waste another deer heart by cooking it and treating the dogs. They get plenty of deer scraps.

I boil mine and then pickle it. I slice it relative thin and soak it in the pickling brine for about two weeks. A cold beer and pickled heart is great.

Mine is just more ground meat for jerky, summer sausage, bologna or meat sticks.

Slice 1/4" thick. Soak in (Italian dressing, soy sauce and a little hot sauce to taste). Grill.

I'fn a venison heart was such great food, there would not be so many recipes for
pickling, boiling, pressure cooking, thin slicing, marinating, cleaning and so fourth.
Coyotes and crows gotta eat too.

Zim

Exactly! When I gut a deer, everything that comes out in that process is "Guts". I don't eat guts! Let it there for the critters!

Bratwurst are stuffed in pig intestine

I'm with Zim. I do like good, clean liver, but don't care for heart, be it deer, caribou, moose,. Just not my thing.

if you don't want to eat stuff like tongue, kidneys, heart, tripe, guts, and jowls then don't eat sausage, hotdogs, Vienna sausages, slim jims, commercial summer sausage, canned soup, or stew.

This is how I normally do heart as well. I have been eating them for 50 years.
Last fall I sliced a bear heart. I started a fire in my outside pit got the grill good and hot. I mixed up some real butter and seasoning salt placed the bear heart slices on the grill and basted and turned the slices every so often. I tell you it was as good as any steak I have ever had. I plan on doing the same thing later today with fresh moose heart.

i bet some of you put ketchup on steaks

Pickled sliced thin with onions on crackers

My Bavarian grandmother made a heart stew to die for, even my mother could make it....

We always used beef heart but any critters will be as good, this is a very complicated recipe with exacting measurements,

Cut up heart, quick brown in fat or oil, add 1 sliced onion, cook a little more, salt pepper to taste, cover with water and simmer, add 3 glugs of white vinegar, finish simmer to tender.

Now the magic, make a medium dark roux, add to stew, cook a little more to thicken stew, serve over egg noodles., Like I said, complicated....

If you want to fancy it up, add some celery or other vegetables, use stock instead of water, use mashed potatos instead of noodles, but it's hard to beat the original recipe of Bavarian farm poverty food.