My daughter shot her first deer last Sat. and convinced me to try the heart. Boy am I glad she did it will never be left behind again.

Nope, that's some serious good eatin' How'd you fix it? I assume you 'bled' it out in salted water, sliced and sautéed ? Please tell me that you did the same with the liver.... some sautéed onion with some crispy diced bacon. Oh yum, my mouth's watering...

never tryed it, but if i get 1 this shotgun/muzzle loader season maybe i will have to try the heart.

I blead the heart in salt water over night. Thin sliced it' dredged it in seasoned flower, and fried in bacon grease. MMM  MMM  MMM

the only additional thing I do before breading or just hitting it with S&P is to cut it in half and remove the major arteries and veins. But I'm told I'm just a fussy PITA... could be accurate... ;-)
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Last one I killed got field-dressed on side of the Hwy due to a blow out on the way home. Spare was flat so I had to wait for help to arrive. Was not going to lose my deer to the heat. Anyhow, didnt get to keep the heart or liver this go round. Man, I was sure looking forward to it though! I think I will bring a cooler with me next time (just in case).

you don't field dress immediately in the woods??

I always save the heart.  Throw it in the freezer and thaw it later in the winter.  Soak in a brine, slice it thin and smoke it in the Little Chief.  Great snack.

What people don't realize that won't eat the heart is that it is just a muscle, just like all other meat that is put in the freezer and to me is like a personal roast.I get upset with myself if mess the heart, tenderloin or backstraps get damaged. Don't like deer or pork liver liver though, but do chicken and beef, don't ask me why, but I be strange. I keep wanting to try the tongue but keep forgetting to.

I like to soak in salt water overnight then simmer it whole in a pot of beef broth with garlic, onion and peppercorns. Slice it up warm on a sandwich with a slice of cheese.

man o man y'all got my mouth watering gonna have to thaw out a heart from this past season now!

I cut it in half and remove the strings and ventricles then rinse. Cut it into strips with the grain and put some butter on it and put it under the broiler for 3 -4 minutes and done. Or I put it in a frying pan and cook on low for 5 minutes. No better piece of meat in the deer. I also do the liver. Haven't tried the tongue yet though.

nothin like eatin heart to stop your own

I have enjoyed deer heart for many years. I first had it dredged in flour and seared in a frying pan and then placed in a pan and cooked in the oven with liquid that produced a great gravy. We also enjoy it cleaned and sliced and dredged in flour and fry pan cooked. Do not understand ..l..s comment as deer heart has kept mine ticking at 70 yrs of age.

Tried it this year (both heart and liver) even my wife liked the heart{1}****il I told her what it was) she never has liked liver, so I had it all to myself with sliced onions and sauted in butter! A bit of salt and pepper and feast time!

oh man, I'm jealous mault1! Yum, on both counts.

A twist for ya sometime on the sautéed onions. It's going to sound really strange, but trust me; try it.

Fry some bacon in the pan until crispy (at least we like it crispy). Set bacon aside, fry the onions in the bacon fat with salt and fresh cracked pepper to taste. Dice the bacon into squares. When the onions are about 80% of how you want them, put the bacon pieces back in and stir.

When it's done to your liking, add a SMALL amount of Heinz ketchup and stir to warm the ketchup. For some reason, it needs to be Heinz, I've tried different brands and Heinz is the only one that really works for some reason. Just be gentle with the ketchup, it can *easily* overpower the dish.

OH, and welcome to the forums!

I like to take the heart and fry it until just grispy and make sandwithes out of it .The liver .I like to put garlic salt and pepper on it and put it on the grill .I have a brother that his wife said he hates liver .That was untill he ate it my way .I told her to learn how to cook .Well that got me in trouble .