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!!

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.

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

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 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.

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

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.

Hearts get pickled. Livers get left in the woods.

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.

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