Wild Game Recipes ...

okie362

Sharpshooter
Special Hen Supporter
Joined
Mar 17, 2009
Messages
2,477
Reaction score
1,335
Location
Southern OK
Saved the heart from the buck I took Tuesday.
I’ve cooked chicken hearts whole and love them.
How do I prepare and cook deer hearts.
Let’s hear your suggestions.

Fixed one for the kids during youth hunt:

Clean and prep the heart (Remove fat and veins/arteries). Cut into relatively thin strips, rinse well with cold water until the water is no longer bloody. Sauté onions, garlic and your favorite pepper (I used jalapeno because that's what I had, most would use bell peppers). When the veggie mix is about 3/4 done to your liking, toss in the strips of heart, salt and pepper to taste. Cook to medium rare, medium at the very most. Grab a fork and enjoy
 

Oklahomabassin

Sharpshooter
Special Hen
Joined
Mar 27, 2007
Messages
20,869
Reaction score
9,768
Location
America!
My last marinade recipe is now my go-to for venison and duck jerky. I am not a fan of a soy sauce base but this is hardly noticeable.

3/4 cup Bourbon (I like Even Williams for this purpose)
1/2 cup soy sauce (the real stuff)
1/4 cup brown sugar
3 Tbs real maple syrup
1 Tbs Worcestershire sauce
1 Tbs coarse black pepper

Deer Venison
I dehydrate on 110* for about 8 hours then put on the smoker for another 2.

Duck Candy
Grill breasts over coals or wood until med. Cool then slice into strips. Merinade overnight then dehydrate until dry but still pliable/soft.
Bump for a reminder to try this Duck Candy.
 

Oklahomabassin

Sharpshooter
Special Hen
Joined
Mar 27, 2007
Messages
20,869
Reaction score
9,768
Location
America!
Saved the heart from the buck I took Tuesday.
I’ve cooked chicken hearts whole and love them.
How do I prepare and cook deer hearts.
Let’s hear your suggestions.
Cut out arteries and fat, wash it good until all blood is out. I cut some into 1/3 inch thick strips and sauteed to medium rare in some salted butter.
Cut into 1/2" strips and dip in milk/egg wash and then roll in seasoned flour and fry in skillet to no more than medium rare.
 

dennishoddy

Sharpshooter
Special Hen Supporter
Joined
Dec 9, 2008
Messages
73,422
Reaction score
32,934
Location
Ponca City Ok
Cut out arteries and fat, wash it good until all blood is out. I cut some into 1/3 inch thick strips and sauteed to medium rare in some salted butter.
Cut into 1/2" strips and dip in milk/egg wash and then roll in seasoned flour and fry in skillet to no more than medium rare.
Well, I tried it awhile back while still fresh. Pretty much followed your recipe ^^^^^ and used bacon grease to fry in.
Tried it rare, medium rare, medium and finally well done with different cuts.
I just did not like the texture of the meat nor the the flavor. It had a real bloody taste even though I'd marinated the cuts in milk overnight. The milk was really red colored so thought I'd got it all. I'll have to pass in the future I think.
 
Top Bottom