Must be some tribal instinct, eat the heart of the animal and you gain their spirit, lol. My grandfather ate squirrel brains with his scrambled eggs.

My son won't batt and eye at trying different things, Maybe he can teach me how to cook a deer heart.

I ate beef heart that was run through swiss steak roller. It was the beefiest tasting piece of beef I've ever had. Beef heart tends to be on the tough side, but that roller slap tamed it.
So I guess I need to take a bad shot on a deer in order to miss his heart to try it. I think I'll just run over one like did the last couple years.

Thanks boss and Carl...good tip carl...only way i ate them was pickled now ill try this.

growing up we always ate the heart out of all animals we harvested, must be an ancient proverb about gaining the animals courage & wisdom.
I was recently told by an older life long outdoorsman that organ meat was higher in cholesterol, anyone else hear similar?
that looks good, I ain't about to stop eating heart either! the more you can use from the harvested animal the better.

So Paul,
Maybe I wont recognise you at the next convention.....I better bring Sal and you can open something with skunk in the wind and he will identify you!!!!

Looks good

I hate liver and heart tastes like liver to me. No thanks.

Mine tasted nothing like liver. I made sure I cleaned all the blood from the heart. It tends to clot inside the chambers. After slicing and cleaning, I put it in salt water and soaked it overnight

That is how I prepare heart also. Never had a liver taste to it. Deer heart is one of my favorites from wild game.

I do like deer liver from the Sitka Blacktail. I find it to be mild and very tasty, for being liver. Another favorite. Have a couple meals from it. Crave it as the season nears.

Around here, its heart and liver for dinner after the kill since the meat is too fresh and hot still. I cook both together with onions and bacon grease, salt, pepper. Moose liver is great. Cook it rare.
Its mild flavored, and big.
You have to get them before the rut or the liver will smell bad and becomes like cottage cheese, cant eat them then, cant even pick it up will go through your fingers.

I have a hunting buddy that carries a salt shaker in his pocket when caribou hunting and pulls it out when we are butchering and slices up raw warm liver. I eat it with him and its pretty good.

Eating those organ meats are better than taking a multivitamin, full of vitamin C, and other minerals. I never leave the tongue either.

Looks delicious! Deer and elk heart is my absolute favorite cut. Narrow strips seasoned and sauteed, then mixed with sauteed peppers for fajitas is my favorite recipe for them.

My kids always ask for the licker and sniffer from the moose to come home prior to me leaving for a hunt.

Thanks for the chuckle!