Deer Heart & Liver - The Outdoor Community

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post #1 of 11 (permalink) Old 02-09-2012, 10:37 PM Thread Starter
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Deer Heart & Liver

I saved the heart and liver from my deer this past season. They've been in the freezer waiting for me to decide what do to with them. I know the usual liver and onions, but I'm stumped on the heart. Any suggestions?

Side Story: I would have asked my mom for advice but she swore off cooking the heart after my dad handed her one that was still WARM after a hunt close to the house!!
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post #2 of 11 (permalink) Old 02-09-2012, 11:53 PM
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Re: Deer Heart & Liver

I made a great venison liver soup the other day, but still have a couple hearts in the freezer. If you come up with something different than stuffed heart please share it.
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post #3 of 11 (permalink) Old 02-10-2012, 12:02 AM
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Re: Deer Heart & Liver

i pickled one once. last time i fried it. i got an elk heart im waiting to try on some unsuspecting folks someday. im not a huge organ eater myself but i do like to try things and see how it taste

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post #4 of 11 (permalink) Old 02-10-2012, 12:08 AM
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Re: Deer Heart & Liver

I usually just slice it about a quarter of an inch thick, season with a little garlic powder and onion powder, and get a skillet HOT with melted butter in it. Sear it brown on each side, and yank it out of the pan before it gets over done. I've had them pickeld, and they are good that way too. I've also dipped them in egg and then seasoned breadcrumbs or flour and fried as described above. All are good, if heart is your thing. I eat maybe one every 4 or 5 years. Never tried liver, as I don't care much for it.

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post #5 of 11 (permalink) Old 02-10-2012, 02:35 PM
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Re: Deer Heart & Liver

I cook all my hearts and I do them only 1 of 2 ways...either slice, flour and fry in butter or stuff them with onion and garlic and boil them whole then slice and eat them dipped in spicy mustard as finger food.

Why do they call it common sense when it is so rare.
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post #6 of 11 (permalink) Old 02-10-2012, 02:39 PM
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Re: Deer Heart & Liver

i picke them as well then save them for finger food at camp during pitch or poker games.

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post #7 of 11 (permalink) Old 02-10-2012, 08:21 PM
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Re: Deer Heart & Liver

One of my Aunts ( Now Deceased) would take the livers as soon as we came back, clean them up and slice with an old electric knife. She then soaked them overnight in milk or buttermilk, and fried the next night with onions. I"m not a big liver eater, but that milk bath does something to it that makes it fantastic.

"Be nice, until its time to not be nice" (Patrick Swayze...Roadhouse)
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post #8 of 11 (permalink) Old 02-15-2012, 01:18 AM
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Re: Deer Heart & Liver

Hearts get pickled. Livers get left in the woods.

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post #9 of 11 (permalink) Old 02-15-2012, 07:11 PM
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Re: Deer Heart & Liver

Recently I have been saving the hearts ang grinding them when I make sausage . I also like them stuffewd with bread stuffing and baked. The livers I sometimes keep and fry but I am the only one in my hunting group that eats liver.
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post #10 of 11 (permalink) Old 02-15-2012, 08:16 PM
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Re: Deer Heart & Liver

Just do the deer heart like you do beef heart...slice, bread, salt/pepper and fry.
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