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Deer Heart Recipe...better than filet mignon!

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Skeptic

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Discussion starter · #1 ·
I've always pitched the deer hearts or given them away until this year. I hate to waste and decided I had to try the heart. I saw a few recipes and talked to people about how they prepared theres and here's the best way I found. I PROMISE IT'S BETTER THAN FILET MIGNON!

Clean the heart and spiral slice it about 1/2" thick. Bread it in a little flour with a touch of salt and pepper. Fry each side for about 2 minutes in Bacon Fat....just long enough to brown all sides. Let cool a little so you can handle it. Next lay slices of bacon on one side of the heart and roll it up. Put in a casserole dish and cover with slices of bacon. Put in a preheated oven at 350 degrees for 1 hr. I usually take cover off for last 10 minutes or so to brown the bacon a little better.

The deer I've had have all been 1 1/2 or younger so an older heart might taste a little different.

My wife even loves it but I tell her she's eating the tenderloin!!!!!!
 
#2 ·
I too, like deer heart. I think it carries more of a "beef liver" taste versus "beef" filet mignon. Regardless, it is delicious.

My favorite recipe for deer heart is this......

Ingredients:
1 deer heart
2-3 eggs beaten
1/4 cups olive oil
2 cups cold water
3 tbsp flour
1 medium onion
2 cups breading
Salt/Pepper to taste

Slice the heart into 1/4, to 3/8 " thick pieces cross wise. Slicing the heart length wise makes for a less tender cut.

Dip the slices in beaten eggs. Then, roll the slices in the breading of choice. Bread crumbs, Ritz cracker crumbs, soda cracker crumbs, crushed seasoned croutons all work well.

Brown the slices in olive oil over medium high heat, and remove.

Brown the sliced onion in the same deep skillet with the drippings.

While the onions are cooking. Prepare the flour/water mixture for the gravy. In a small mixing bowl, stir the flour into the cold water and stir until the mixture is smooth and lump free.

When the onion slices are more clear than white, slowly add the flour/water mixture. Stir constantly, so that the mixture becomes a gravy.

Add the browned meat into the gravy. Simmer covered, and without stirring, over low medium heat for about 30 minutes.

Serve over mashed potatoes, jasmine rice, or toasted french bread slices.

Steamed asparagus spears, with a cheese or butter sauce, make an excellent veggie for this meal.

Enjoy!
 
Discussion starter · #3 ·
I'll have to try that Bambi Killer. I think the reason my recipe ends up more like "beef" filet mignon is that the bacon draws out the liver taste and to me....it's better than filet mignon. It is now my favorite dish!
 
#4 ·
Spiral Slice?

My understanding would be to slice in the direction of the round shape. like peeling an apple, Is that correct? And if so how long? Looking like miniute steaks?
thanks
 
Discussion starter · #5 ·
Biketrax said:
My understanding would be to slice in the direction of the round shape. like peeling an apple, Is that correct? And if so how long? Looking like miniute steaks?
thanks
Click to expand...
You'll keep the whole thing in 1 piece. Something like peeling an apple just keep going...keeping it in 1 piece....or I guess strips would work just fine as well. The bacon is the key, make sure all heart is covered in bacon when you bake it. I keep mine about 1/2" thick when I cut it. I also remove the thick fat around the top of the heart. Does that help?
 
Discussion starter · #8 ·
MI_Darton said:
My mother has made pickled venison heart for years - it is to die for. Brought it up to deer camp this year. If interested, I could bug her for the recipe.:tongue:
Click to expand...

That would be great!:thumbs_up
 
#9 ·
Lets See that Pickled Heart! PLEASE?

MI_Darton said:
My mother has made pickled venison heart for years - it is to die for. Brought it up to deer camp this year. If interested, I could bug her for the recipe.:tongue:
Click to expand...
Still have a few hearts for the Hearth!:tongue:
 
#11 ·
I know this is old but just made it and everyone loved it and couldnt believe it was deer heart. I wrapped some jalapeno's with it and it was incredible!
 
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#15 ·
I found this recipe via a search engine.

I killed a button buck today, and bagged the heart for eating. I have killed over 20 deer but have never tried eating a heart.

The spiral slice thing was a pain given that a heart is a two chamber muscle. However I am used to improvising recipes and I made this, with the jalapeno (since I have a fresh bowl full out of the garden) suggestion included. The only thing I added was garlic.

My review: It was absolutely delicious, the meat was tender, and I will do that again. The jalapenos were indispensable. However, I would compare it with "everything beef liver ever could have been" rather than to a good filet. My kids gave it a good rating, and my wife would not even look at it; she won't eat squirrels either...


I found a great recipe. I enjoyed a piece of the kill that I usually leave for the vermin. Then I started looking around and found an interesting forum.

Thanks.
 
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SciPhy
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