Re: Deer heart
[Re: upstateNY]
#7431721
12/14/21 09:51 PM
12/14/21 09:51 PM
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Joined: Apr 2012
Posts: 2,955 new york
mike mason
trapper
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trapper
Joined: Apr 2012
Posts: 2,955
new york
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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. Like upstate said....clean the heart of grizzle and other stuff. I use meat shears to trim fat and other stuff off the heart.
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Re: Deer heart
[Re: Giant Sage]
#7432121
12/15/21 11:02 AM
12/15/21 11:02 AM
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Joined: Aug 2008
Posts: 16,244 ny
upstateNY
trapper
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trapper
Joined: Aug 2008
Posts: 16,244
ny
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Eat mine raw still beating if posable, give me power from great spirit, You Da Man !!
the wheels of the gods turn very slowly
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Re: Deer heart
[Re: Giant Sage]
#7432393
12/15/21 05:05 PM
12/15/21 05:05 PM
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Joined: Apr 2012
Posts: 2,955 new york
mike mason
trapper
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trapper
Joined: Apr 2012
Posts: 2,955
new york
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Eat mine raw still beating if posable, give me power from great spirit, just funin. Eat it just about any way love heart. Did that with caribou heart in northern Quebec with the Indians. Actually wasn't bad.
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Re: Deer heart
[Re: MuddyMike]
#7432401
12/15/21 05:20 PM
12/15/21 05:20 PM
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Joined: Dec 2014
Posts: 2,463 Tug Hill, NY
Squash
trapper
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trapper
Joined: Dec 2014
Posts: 2,463
Tug Hill, NY
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can someone explain how they pickle their hearts 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.
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Re: Deer heart
[Re: MuddyMike]
#7433399
12/16/21 05:41 PM
12/16/21 05:41 PM
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Joined: Aug 2008
Posts: 16,244 ny
upstateNY
trapper
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trapper
Joined: Aug 2008
Posts: 16,244
ny
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thanks squash i appreciate it I put mine in the jars with same vinegar and pickling spices,,but then I pressure can them like you would any other meat.This makes them very tender,,and also you don't need to keep them in the fridge till you open them.
the wheels of the gods turn very slowly
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Re: Deer heart
[Re: Mad Scientist]
#7435639
12/19/21 07:45 AM
12/19/21 07:45 AM
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Joined: Mar 2020
Posts: 7,344 W NY
Turtledale
trapper
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trapper
Joined: Mar 2020
Posts: 7,344
W NY
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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. Every things better with bacon!
NYSTA, NTA, FTA, life member Erie county trappers assn.,life member Catt.county trappers
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Re: Deer heart
[Re: Mad Scientist]
#7435704
12/19/21 09:43 AM
12/19/21 09:43 AM
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Joined: Aug 2013
Posts: 1,561 SE Minnesota
dustytinner
trapper
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trapper
Joined: Aug 2013
Posts: 1,561
SE Minnesota
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Try putting it in a pressure cooker With some liquidike beef broth.
Life member Minnesota Trappers Association FTA,Sportsmen's Alliance
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Re: Deer heart
[Re: Mad Scientist]
#7435804
12/19/21 11:45 AM
12/19/21 11:45 AM
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Joined: Dec 2006
Posts: 550 WV
redsnow
trapper
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trapper
Joined: Dec 2006
Posts: 550
WV
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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.
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Re: Deer heart
[Re: redsnow]
#7435809
12/19/21 11:51 AM
12/19/21 11:51 AM
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Joined: Feb 2021
Posts: 1,779 Wisconsin
Mad Scientist
OP
trapper
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OP
trapper
Joined: Feb 2021
Posts: 1,779
Wisconsin
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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. Sounds like a good duck recipe also!
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