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Cooking Forum
Deer heart and liver recipes and/or techniques?
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<blockquote data-quote="TAFKAP" data-source="post: 5770872" data-attributes="member: 7776"><p>Heart is a muscle. Treat it like a steak. I like to butterfly mine out. First step is to cut off the top arteries & veins, usually about midway through the white fatcap at the top. Rinse out the coagulated blood a bit, then run your knife in the outermost chamber, unlaying it from the septum dividing wall. Just unravel each chamber a bit. There's not much to it, but there comes a point where you'll probably split that septum out. Either way, your goal is to unroll it so that it becomes a flat~ish "steak". </p><p></p><p>Next, you'll want to trim it a bit flatter if you can, and remove out the "heartstrings". There are a couple areas inside the heart wall that are the network of nerves that control the hearbeat. Remove them (similar to how you'd remove silverskin), along with the lighter colored flesh immediately surrounding.</p><p></p><p>After that, it's a steak. I like to season mine very well in Mexican / citrus flavors. It makes a great fajita. Grill it hot and fast, maybe 2-3 minutes on each side, then let it finish cooking on indirect heat for another 3-4 minutes. The goal is medium-rare, tops. Slice thinly against the grain.</p><p></p><p>Texture is a little different, but it's a great piece of meat. Over-cooking will make the texture and taste go to crap.</p></blockquote><p></p>
[QUOTE="TAFKAP, post: 5770872, member: 7776"] Heart is a muscle. Treat it like a steak. I like to butterfly mine out. First step is to cut off the top arteries & veins, usually about midway through the white fatcap at the top. Rinse out the coagulated blood a bit, then run your knife in the outermost chamber, unlaying it from the septum dividing wall. Just unravel each chamber a bit. There's not much to it, but there comes a point where you'll probably split that septum out. Either way, your goal is to unroll it so that it becomes a flat~ish "steak". Next, you'll want to trim it a bit flatter if you can, and remove out the "heartstrings". There are a couple areas inside the heart wall that are the network of nerves that control the hearbeat. Remove them (similar to how you'd remove silverskin), along with the lighter colored flesh immediately surrounding. After that, it's a steak. I like to season mine very well in Mexican / citrus flavors. It makes a great fajita. Grill it hot and fast, maybe 2-3 minutes on each side, then let it finish cooking on indirect heat for another 3-4 minutes. The goal is medium-rare, tops. Slice thinly against the grain. Texture is a little different, but it's a great piece of meat. Over-cooking will make the texture and taste go to crap. [/QUOTE]
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Deer heart and liver recipes and/or techniques?
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