Best 2 Deer Heart Recipes

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Are you looking for a new and adventurous culinary experience? Look no further; deer heart is a hidden gem, often overlooked but surprisingly delicious. This exquisite cut of meat offers a unique depth of flavor and textures that will tantalize your taste buds. With the proper preparation and cooking techniques, deer heart can be transformed into a tender, delectable dish that will impress even the most discerning palate. In this comprehensive guide, we'll explore the art of cooking deer heart, providing you with step-by-step instructions, tips, and tricks to ensure a successful and unforgettable culinary journey.

Let's cook with our recipes!

DEER HEART



Deer Heart image

We always just diced the heart and fried it in olive oil... fried diced potatoes in another frying pan and had at it. No creativity I guess. Hey it's the keyboards fault for misspelled words. Every day above ground is a good day especially when it's one day closer to hunting season.

Provided by CHEF GRPA

Categories     Lunch/Snacks

Time 1h45m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 deer heart
1/2 cup balsamic vinegar
1/2 cup olive oil
2 sprigs rosemary
salt and pepper

Steps:

  • 1. Clean the heart under cold running water until the water runs clear.
  • 2. Cut the heart in half lengthwise so that you have two squares. Trim off the outer white membrane.
  • 3. Cut the squares into strips and the strips into small squares.
  • 4. Marinate the squares in the balsamic, oil, rosemary, and salt and pepper, covered in plastic for at least an hour.
  • 5. Heat a pan over high heat with a bit of oil and quick sear the heart squares, about 1 minute on each side. You want them to be no more than medium rare. Serve immediately!
  • My Note: I always boil the heart, for 45 minutes or so, then refrigerate, slice up for sandwhich, with onions of course.
  • ---------.
  • Stuffed Deer Heart.
  • Ingredients:.
  • 1Deer heart.
  • 1 cup Fine bread crumbs.
  • 1 Stock of celery, chopped.
  • 1/2 teaspoons Salt.
  • 4 Tablespoons Melted butter.
  • 1 Small onion, chopped (vidalia onion).
  • 1/2 teaspoon Sage.
  • 1/4 teaspoon Pepper.
  • Flour, salt and pepper for dredging.
  • Instructions:.
  • 1. heart with a damp cloth, soak overnight in salted water, and then drain.
  • 2. Mix stuffing ingredients in order given.
  • 3. Drain the heart, hollow out the top and stuff with the sage dressing, and then close the opening.
  • 4. Dredge heart in flour, salt and pepper.
  • 5. Dot with butter or dripping.
  • 6. Place in a covered roaster and bake in a 325*F. oven until done, about 3 hours, basting occasionally.
  • Tip's: My mother would boil the heart for a while and then bake it with sage dressing. Delicious! I did so want her recipe for sage dressing! Do you or tou have one ?.
  • GRPA- Your Mom and My Mom's did the same Sage Dressing ? But a Deer Heart maybe? From Laura November 14, 1965
  • Will, When I think of dressing or stuffing, whatever you choose to call it, this is the recipe I do. It's the only recipe I know. This is what I remember having every year at Thanksgiving as long as I can remember. It is simple, easy, and everyone in our family loves it. It's best served with gravy drizzled on it. I usually make it with whatever is the cheapest sandwich bread I can find at the store. However, this time I had some leftover Italian bread that needed to be used up, so I used that and made a half recipe for my family. It can be made a day ahead and kept in the fridge. Your dressing should look a little more squished and condensed than my picture. I made the mistake of cooking it in a covered casserole dish. It turned out too dry on the top layer.
  • Ingredients:.
  • 2 loaves of sandwich bread (I usually just get the cheapest loaf, which is usually store brand).
  • 4 stalks of celery, finely diced.
  • 2 medium onions, finely diced.
  • 4 tablespoons butter.
  • 2 teaspoons ground sage.
  • Instructions:.
  • 1. Slice loaves of bread into small cubes. Place in a large pot or on a cookie sheet. Sprinkle with sage and toss bread. You want each piece of bread to get a little sprinkling of sage. Repeat this as necessary. I'd guess I use at least 2 tsp, maybe even a tablespoon.
  • 2. Place diced celery in a pan with just enough water to cover and steam until tender. Add celery along with the water to the bread and toss.
  • 3. Then saute onion in the butter until translucent. Toss in with bread. At this point, feel the bread. You want it to just be slightly moist and sticky. If needed add more water to get bread to that consistency.
  • 4. Place bread mixture in a pocket made of foil (wrapped tight), or they have those foil packs you can buy now. It is best to cook it in foil. However, you can also use a large roasting bag placed on a cookie sheet too to cook it inches Don't cook in a casserole dish, the dressing won't all remain moist, you'll get some that is crunchy. I learned that his time! Bake at 350*F. for 30 minutes. (I've done it at 325*F. along with the turkey for 40 minutes) This can be made a day ahead and kept in the fridge.
  • Don't make the mistake I did, using the same amount of ground sage as this recipes calls for in dried sage.

Nutrition Facts : Calories 533.5, Fat 54, SaturatedFat 7.5, Sodium 15.7, Carbohydrate 10.9, Sugar 9.5, Protein 0.3

DEER OR ELK HEART, BOILED



Deer or Elk Heart, boiled image

Not for the faint of heart... This is my husband's favorite meat for a sandwich. A little work, but worth it..

Provided by deb baldwin

Categories     Wild Game

Time 4h

Number Of Ingredients 6

1 fresh deer or elk heart or beef heart
1/2 c salt, 2 times
1 Tbsp onion flakes, dehydrated
salt and pepper to taste
1 tsp garlic powder
or 1 clove of garlic, smashed

Steps:

  • 1. Wash and clean a whole heart. Cut off the fat on the top and any grisel on top that you can feel. Place in a large bowl or non metal container. Fill with cold water that will cover the heart. Pour salt over and set in refrigerator for 2 days, changing the water and salt every day. I have set a plate on top to keep it submerged..I have tried a zip lock bag but be very careful.
  • 2. After heart has soaked. Pour off the salted water. Rinse heart. Place in pot, large enough to cover with water & has a lid. Add water.
  • 3. Add salt & pepper to your taste, onion flakes (or diced onion), and garlic powder..(or a clove of garlic)
  • 4. Bring to a boil. Turn down down to simmer and put on lid. Simmer for 3 to 4 hours. The longer it simmers, the more tender it will be. Add water as needed to keep heart covered. Poke heart with fork to feel how tender it is.
  • 5. Remove heart and let cool enough to handle. Take a knife and peel off the outer layer(looks kind of like a thin skin). You can also trim the inside cavity a much as possible. Your pet will love the scraps.
  • 6. Cut heart into thin slices and trim interior holes as needed. Place in ziploc to keep it from drying out.
  • 7. You can also use an elk, moose or beef heart. Of course, they take longer to cook.
  • 8. To make sandwich, use your choice of bread & your own sides and layer 3 or more slices on top. Salt and pepper to taste.

Tips:

  • Choose the right type of deer heart: Select a fresh, plump heart that is free of any damage or discoloration.
  • Clean the heart thoroughly: Remove all the fat and connective tissue from the heart. Rinse the heart thoroughly under cold water.
  • Soak the heart in milk: This helps to remove any remaining blood from the heart and makes it more tender.
  • Use a sharp knife: This will make it easier to cut the heart into thin slices.
  • Cook the heart over medium heat: This will help to prevent it from becoming tough.
  • Do not overcook the heart: The heart should be cooked until it is just tender, otherwise it will become tough.

Conclusion:

Deer heart is a delicious and versatile ingredient that can be used in a variety of dishes. It is a good source of protein, iron, and zinc. By following the tips provided in this article, you can prepare deer heart that is tender, flavorful, and nutritious. Whether you choose to braise, grill, or fry the deer heart, you are sure to enjoy this unique and delicious dish.

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