Post by strippitman on Jul 1, 2011 7:11:36 GMT -5
Last night I decided I wanted to make deer heart since I still have some in the freezer that I need to get used up. Usually heart is boiled then sliced and eaten. I got to thinking, "how can I cook this heart different than usual?" So ater pondering it over a couple of beers here's what I came up with...
1 Deer (or any animal) Heart
1/2C flour
couple pinches of salt
2 TBSP of black pepper
couple pinches of cayenne pepper
2 TBSP Bacon fat
2-3 strips of bacon
Put bacon fat in an iron skillet (if you have one) and put on medium heat until water sizzles when splashed into it. Preheat oven to 375. Spiral cut the heart 1/4" to 1/2" thick by cutting into the length of the heart and sort of "unrolling" the heart as you work your way around with a knife. Combine the salt, black pepper and cayenne with the flour. Coat both sides of the heart with the seasoned flour and add to the hot skillet. Fry for about 2 minutes per side. Remove from heat, cover, and place skillet in the preheated oven. Cook for about 40 minutes then remove the lid and allow it to cook for about 10 minutes more (this allows the bacon to crisp up a little). Remove from oven and enjoy! My two boys loved this and want to know if we can have it again tonight and they usually won't eat deer! I thought this recipe was excellent
For those of you who have never tried eating heart, it is in my opinion the best part of the deer. It is the most tender and flavorful piece of meat in a deers' body. The nice thing about eating hearts is that most guys don't eat them but I always tell everybody to keep the heart and give it to me. I end up collecting about 15-20 hearts every deer season ! This recipe would also work well with liver too. Yes, I eat the liver also !
1 Deer (or any animal) Heart
1/2C flour
couple pinches of salt
2 TBSP of black pepper
couple pinches of cayenne pepper
2 TBSP Bacon fat
2-3 strips of bacon
Put bacon fat in an iron skillet (if you have one) and put on medium heat until water sizzles when splashed into it. Preheat oven to 375. Spiral cut the heart 1/4" to 1/2" thick by cutting into the length of the heart and sort of "unrolling" the heart as you work your way around with a knife. Combine the salt, black pepper and cayenne with the flour. Coat both sides of the heart with the seasoned flour and add to the hot skillet. Fry for about 2 minutes per side. Remove from heat, cover, and place skillet in the preheated oven. Cook for about 40 minutes then remove the lid and allow it to cook for about 10 minutes more (this allows the bacon to crisp up a little). Remove from oven and enjoy! My two boys loved this and want to know if we can have it again tonight and they usually won't eat deer! I thought this recipe was excellent
For those of you who have never tried eating heart, it is in my opinion the best part of the deer. It is the most tender and flavorful piece of meat in a deers' body. The nice thing about eating hearts is that most guys don't eat them but I always tell everybody to keep the heart and give it to me. I end up collecting about 15-20 hearts every deer season ! This recipe would also work well with liver too. Yes, I eat the liver also !