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#2575942 - Thu Feb 09 2012 07:37 PM Deer Heart & Liver
SouthPaw0180 Offline

Registered: Thu Mar 25 2010
Posts: 77
Loc: Lancaster, PA
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!! jestera

#2576068 - Thu Feb 09 2012 08:53 PM Re: Deer Heart & Liver [Re: SouthPaw0180]
OldeRooster Offline

Registered: Sat Mar 18 2006
Posts: 40
Loc: Indiana County, Pennsylvania,U...
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.

#2576086 - Thu Feb 09 2012 09:02 PM Re: Deer Heart & Liver [Re: SouthPaw0180]
mallardmaniac Offline
old hand

Registered: Tue Oct 11 2005
Posts: 920
Loc: pittsburgh
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

#2576102 - Thu Feb 09 2012 09:08 PM Re: Deer Heart & Liver [Re: SouthPaw0180]
Borden811 Online   content
Carpal \'Tunnel

Registered: Wed Sep 05 2007
Posts: 4573
Loc: Clearfield Co.
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.
I think I'm an alright guy, I think I'm alright

#2576638 - Fri Feb 10 2012 11:35 AM Re: Deer Heart & Liver [Re: SouthPaw0180]
Bucket Offline

Registered: Tue Dec 02 2003
Posts: 1993
Loc: Clearfield Co.
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.

#2576645 - Fri Feb 10 2012 11:39 AM Re: Deer Heart & Liver [Re: SouthPaw0180]
smithPAbradford Offline

Registered: Fri Jan 27 2006
Posts: 1889
Loc: bradford /Sullivan Co.
i picke them as well then save them for finger food at camp during pitch or poker games.
A womans bousm is the hardest rock the all mighty ever created......and I can find no sighn on it.

#2577111 - Fri Feb 10 2012 05:21 PM Re: Deer Heart & Liver [Re: SouthPaw0180]
Joe the Logger Offline
Carpal \'Tunnel

Registered: Wed Jan 05 2011
Posts: 3699
Loc: North Eastern,Pa
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)

#2582567 - Tue Feb 14 2012 10:18 PM Re: Deer Heart & Liver [Re: SouthPaw0180]
bigbear Offline
Carpal \'Tunnel

Registered: Thu May 06 2004
Posts: 2725
Loc: PA
Hearts get pickled. Livers get left in the woods.
Iím a great believer in luck, and I find the harder I work the more I have of it.

#2583391 - Wed Feb 15 2012 04:11 PM Re: Deer Heart & Liver [Re: bigbear]
Bob Stinson Offline

Registered: Mon Aug 29 2011
Posts: 162
Loc: Michigan
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.

#2583480 - Wed Feb 15 2012 05:16 PM Re: Deer Heart & Liver [Re: SouthPaw0180]
Guest2 Offline
Stopped counting

Registered: Fri Dec 26 2003
Posts: 18382
Loc: York Co (Hunt 3B)
Just do the deer heart like you do beef heart...slice, bread, salt/pepper and fry.

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