Hunting Forum

was wondering how to cook venison heart ? do you just flower, salt and pepper or what????

There's a whole thread on it not too long ago. Search is your friend.

http://www.huntingclub.com/connect/...aft/187750

trucker ed, I like to slice mine up like steak and either fry it like you said, flower, salt and pepper or on the grill, which is my favorite. If you like to fry it, try it this way. Great flavor. Take you flower and mix in Tony Chachere's spice n' herbs seasoning. Coat your meat with extra virgin olive oil and/or dip in milk/egg mixture and then coat with the seasoning/flower mixture. Damn, I'm get'n hungry and I just ate 

know whatcha mean Griz, but if I'm starvin' I ain't worried 'bout no dang recipe. Just cook sumpin!

I use the KISS method Keep It Simple Stupid. When I get home and cleaned up I slice up the heart pan fry it in olive oil and butter slap it on some bread add a little ketchup and ENJOY! After that I slice up the liver and package it in dinner size portions vac seal and freeze. Of course when I finish I slice some onion and sautee it with some liver slap it on a hard roll. By that time I'm so stuffed its nappy time.

First thing you need to do is cut it in half and cut any fat off. Then rinse all pieces off well. I cut it in strips or bite sized pieces and put in a bowl of ice cold water with some Kosher salt, then add ice and put in fridge over night (draining any bloody water and adding more water or ice as needed until redy to cook).

Remember the KISS (Keep it simple stupid)

Get out the frying pan and get your oil to cooking temperature.

I put flour, salt, pepper, garlic powder in a zip lock. Shake until well mixed. Drain and rinse meat. Coat meat with same seasonings and then place in bag and cover lightly with flour mixture. Ease into hot oil and fry until done (keep in mind that it cooks quickly).

That's the easy recipe I use and it turns out tasty. Reminds me of a cross between a chicken gizzard and chicken heart without the gristle.

I wash mine out real good and then boil it in water with spices for about an hour or so. The next couple days I just slice pieces off and eat. It is just like a mini roast so you could cook it like any roast also. It is pretty tender and is my personal roast as I say as I am the only one that eats it. Wife and kids can't get beyond the fact its a heart.

Old simple recipe----dice into cubes along with liver from yesterdays kill after being hung up in cheese cloth for 12 or so hours. Heat up cast iron skillet , add onions and cook til nice and soft , add cayene to taste, put heart and liver in bag with meal, a little flour(not requiered) with salt and pepper to taste, shake and dump in skillet, fry til medium....little hot sauce doesn't hurt.....nor does Tony's in bag rather than salt and pepper...