I like deer heart.Main thing is,,cut it in half then you can cut out all the grizzle and arteries.Clean it up nice,,then its good either fried up like said above,,or pickled like I do most of mine.

Eat mine raw still beating if posable, give me power from great spirit,

Eat mine raw still beating if posable, give me power from great spirit, just funin. Eat it just about any way love heart.

can someone explain how they pickle their hearts

thanks squash i appreciate it

Coyotes gotta eat too.

OK so I’ve eaten heart and eggs the last 4 days.Let’s just say it’s not my thing.Maybe next time I’ll bacon wrap or grind and then again maybe I’ll leave with gut pile.

Well, I'll give you Moe's recipe for "braised deer heart". I have it printed off up at the camp, but I know it pretty well.

What you need is a good clean heart, rinse it out good. Then you peel it, almost like an onion. Cut out all of the grissle, all of the tough stuff. You'll end up with about a pound of dark muscle. Need a sharp knife, cut it into cubes, the size of a marble or so.


In your skillet, fry up a red and green bell pepper, in oil. Part of an onion if you'd like. When the pepper and onion is soft, dump in the heart meat. Cook it hight heat and fast, then pour in a cup of red wine, and let it simmer. You'll end up with like a broth, and serve it over noodles.

You'll need to do the noodles in a separate pot, and drain them and all, but it is very good. If it's done right, you'll have a chunk of meat in every fork full.

I mean serve it over a pound bag of noodles. It's not bad, and easier to do than it was to type the recipe. I really don't like rice, but I guess that would work too. Never tried it over fried taters, that sounds even better.

pressure cook for an hour slice and eat.

Boil heart, slice thin pieces place in mason jar with vinegar and pickling spices. Let sit in the refrigerator for a few days. Then get a beer, some crackers and cheese and enjoy.