heart recipes?(deer pic added)

[peter p]

Me and my boys eat the heart from every deer we harvest.
As soon as we get home, my wife cleans it up, cuts into small chunks and fries it in oil and onions.
Doesn't take long to cook and tastes great.

[roly]

The best way I have found to do heart is

To leave it in the gut pile.

Sorry I think it tastes like Chit

JMHO

[NewGuy]

Congrats to your friend. He can call it fiddy cent, cause its a half a buck. J/k of course. Way to go guys!!

[one shot scott]

Congrats to your friend. He can call it fiddy cent, cause its a half a buck.

Now thats funny!

[Cossack]

[
Sorry I think it tastes like Chit

JMHO[/quote]
Like Chit, eh? Wouldn't know, we don't eat that hereabouts and DO leave that in the gutpile.
Secret to making near anything taste better?...45 minutes longer of open bar.

[PaulR]

Hi
I have been lurking for a while but had to join after reading:
“The hart is one of the toughest mussels. Needs to be cooked longer than normal. So I have heard.”

I believe the heart is the most tender and is only tough if only cooked too long. Also it is way too nice of a piece of meat to leave in the gut pile.

“Stuffed with bread stuffing and slow roasted for a long time. Came out as tender as a tendeloin, but tasted like liver. I ate it, but not exactly something I would ever crave.”

This was also my experience until I had a buddy cook it for me.

Cut it open thru the cavities like a jelly roll so you have one flat steak. Once you get the knack you can unroll it and trim all the fat and ‘corpussels’ with very little waste.

Slice it into thin strips I like approx 1/8 to 1/4”
Shake thin slices in bag with Cajun flavoured rocky Madison fish crisp. This is optional and any brand or your own mix will work but use the fish crisp Cajun.
Slice an onion thin 1/16” and finely dice garlic.
Heat cast iron pan before you start use only enough oil so onions don’t stick
Add garlic first then onions just enough to cover bottom of pan
once the onions start to turn transparent
add heart strips and fry hot and fast do not overcook.
I try to not cook too much at once to keep the pan sizzling so If I have lots to cook I will use two pans.

Also Thanks to everyone on this site for all the great info here.

Paul

[roly]

[
Sorry I think it tastes like Chit

JMHO

Like Chit, eh? Wouldn't know, we don't eat that hereabouts and DO leave that in the gutpile.
Secret to making near anything taste better?...45 minutes longer of open bar. [/quote]

Mr Cossack, If you didn't like my post thats your choise

but why throw a cheap shot just because I'm Canadian.

Neil If I affended you in any way I'm sorry that was not my intention

I think it's time for me to go.

[VixChix]

I think it's time for me to go.

Don't you dare go!!!!

It's just written words, and I'm pretty sure they weren't meant the way they came across to you.

I need people to cut me some slack once in a while too when I run off at the fingers...

Stick around!

[one shot scott]

RICK, DONT YOU GO ANYWHERE. YOU DIDNT OFFEND ME AND i DIDNT ASK MY ORIGINAL QUESTION HERE FOR PEOPLE TO GET UPTIGHT. SOME LIKE IT AND SOME DONT AND WE ARE ALL INTITLED TO OUR OWN OPINIONS AND WHO GIVES A "CHIT" WHAT ANYONE ELSE THINKS. i WILL BE PISSED IF THIS CAUSES ANOTHER GOOD MEMBER TO LEAVE THE FORUM.

[lscha]

I think it's time for me to go.

Wait! I thought he was agreeing with you. It didn't sound like he meant harm. He was just funnin'.
You can't leave, remember, you have to leave your toys if you do!!!

[wabi]

How the heck did this get turned into an international dispute??????????

[VixChix]

[flightattendant100]

Come on guys and gals.....Have a heart!!!