Author Topic: Heart  (Read 15975 times)

Offline stka

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Re: Heart
« Reply #15 on: Dec 02, 2012, 09:13:01 PM »
I am not a fan of liver.... :-\

Me either. My parents never even made it but I had it a few times at my grand parents years ago and it just wasn't my taste.

There's an account of what took place being typed up now.
« Last Edit: Dec 06, 2012, 07:24:25 AM by stka »

Offline aj454

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Re: Heart
« Reply #16 on: Dec 03, 2012, 04:58:37 PM »
What does heart taste like anyway.  Is it tender or tough??

Offline aquaassassin

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Re: Heart
« Reply #17 on: Dec 03, 2012, 05:26:00 PM »
What does heart taste like anyway.  Is it tender or tough??

Very tender, with a little more Iron like taste but in a good way............
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Offline bogmanjr

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Re: Heart
« Reply #18 on: Dec 03, 2012, 05:34:15 PM »
Just another Muscle on a deer.
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Offline johndeere540

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Re: Heart
« Reply #19 on: Dec 03, 2012, 05:57:19 PM »
Dont like heart myself but have a freind that slices it and pickles it in vinegar! Dont ask details on how cause I didnt ask cause I didnt really want anything to do with it! ;D ???

Offline maineduckhunter

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Re: Heart
« Reply #20 on: Dec 03, 2012, 06:00:25 PM »
What does heart taste like anyway.  Is it tender or tough??
Chicken!!  ;)

Offline SilentStalker

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Re: Heart
« Reply #21 on: Dec 03, 2012, 06:03:20 PM »
yeah pickled heart=deliciousness

Offline bogmanjr

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Re: Heart
« Reply #22 on: Dec 03, 2012, 06:19:12 PM »
yeah pickled heart=deliciousness

Yes it is...... 8)
" Those who forge their guns into plows will plow for those who did not " Thomas Jefferson.

Offline Raquettedacker

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Re: Heart
« Reply #23 on: Dec 03, 2012, 06:24:18 PM »
yeah pickled heart=deliciousness


   Yep..............Cut in chunks and boiled and put in Bread n Butter pickles... ;D
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Offline stka

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Re: Heart
« Reply #24 on: Dec 06, 2012, 07:27:28 AM »
Heart was good. Wasn't much different than any other cut. I had her pan fry it with the tenderloins while I was skinning.

Offline loonyone

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Re: Heart
« Reply #25 on: Dec 06, 2012, 07:31:58 AM »
yick

Offline jlaclair

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Re: Heart
« Reply #26 on: Dec 06, 2012, 08:23:38 AM »
ill be eating some tonight...made the mistake of leaving the hide on my deer when I brought it from camp, havent had a chance to cut it up...should be fun getting the hide off  :( :-\
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Offline stka

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Re: Heart
« Reply #27 on: Dec 06, 2012, 08:44:06 AM »
If it isn't frozen it shouldn't be to bad. Never tried to take one of that had froze.

Offline jlaclair

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Re: Heart
« Reply #28 on: Dec 06, 2012, 08:45:49 AM »
If it isn't frozen it shouldn't be to bad. Never tried to take one of that had froze.

hopefully it will thaw a little, I was going to do it at camp, but wanted to show my son while it was whole, then had him help hang it :) cant wait to see him get his first...only 8 more years haha
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Offline Otto

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Re: Heart
« Reply #29 on: Nov 19, 2013, 07:38:37 PM »
I know this is an old thread..... I cooked my deer heart up the other night based on some recipes and ideas on this thread and from google.....here's what I did:
1. After washing it out good with cold water, I soaked it in cold water with a tablespoon of salt dissolved it.  Pulls out a lot of the blood.  After 20 minutes, rinse well in cold water again.
2. Slice it against the grain of the meat about a half inch thick.  Cut out any white parts, leave only the red meat part.  Some parts take some clever knife work.   Marinate in a clove of chopped garlic, olive oil, balsamic vinegar, splash of Worcester, soy sauce for about an hour. 
3. Either fry up with butter alone or with onions.   I had dipped it in seasoned flour, but would skip this step next time and just cook it with the marinade.  It only takes about a minute and a half per side, you want it red in the center.  I think it would taste great over cooked noodles with garlic butter too.

It did not taste like liver at all, more on the side of tenderloin, but with its own special taste.  It was quite delicious and I look forward to cooking it again. 
Boom, Done!
 

 


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