Deer heart and liver?

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RKenney

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I remember years ago when our "camp cook" would deep fry deer
liver and deer heart. I can remember them being delicious, but I
was real hungry and had probably had a couple of beers.

The best I can remember was, the meay was sliced really thin and
then he dipped it in some kind of batter. He would only cook it
until it floated to the top.

Oh yea, his biscuits made a difference too.

I just wondered if anyone else eats or has eaten deer liver and
deer heart?
 
I eat'em both ;)

The heart...I fix'em like you would "Mtn Oysters" :grin:

The liver....soak in buttermilk overnight, and cook it like any other.

Yummy!
 
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I like liver if it is fried crispy. What surprised me back then,
was how good the heart was. I thought it might be tough, but it
was actually tender and really had a good taste.

After all, the heart is just meat, just like the tenderloin is.
 
I use to eat deer liver with onions a lot. I like the heart pickled. For a few years, I ate the "oysters" just as you would bveef pr hog or sheep but I kept hooking all the bark off the trees around house so I quit.
 
I don't particularly care for the liver, the heart is a different story though. If you take it and clean off the fat and valves then slice probably 1/4" thick and batter and fry it is delicious. After all it is just a muscle.
 
stik said:
i love the liver. i have a zip-lock baggie in my backpack just for it.
Click to expand...

Yep me too -

I fry up bacon - and leave the grease in the pan (cast iron)

slice up heart/liver into about 1/8" slices - dredge them in a mixture of flour/salt/pepper/garlic powder/onion powder and 'chickin fry' them - sauta' mushrooms and onions in butter and olive oil on the side - and surve the liver/heart slices covered in the mushrooms and onions -

awesome :)

ferg....
 
Had deer heart last night for dinner, my wife and I did. I documented it with photos, and will try to make it a separate post on here soon.


I carry a zip-lock baggy in my backpack, holding a pair of latex gloves for field dressing, and a zip-tie for fastening a kill tag to a kill.

On the way out from a successful hunt, that baggy contains the heart of my quarry.

I firmly believe eating hearts gives me the strength of the deer. My wife will vouch for it, if you know what I mean ;) I lay around all day browsing, get up for an hour or two in the morning and around sunset to grab some more food. Then I bed down again in front of the TV.
 
Nimrod777 said:
Had deer heart last night for dinner, my wife and I did. I documented it with photos, and will try to make it a separate post on here soon.


I carry a zip-lock baggy in my backpack, holding a pair of latex gloves for field dressing, and a zip-tie for fastening a kill tag to a kill.

On the way out from a successful hunt, that baggy contains the heart of my quarry.

I firmly believe eating hearts gives me the strength of the deer. My wife will vouch for it, if you know what I mean ;) I lay around all day browsing, get up for an hour or two in the morning and around sunset to grab some more food. Then I bed down again in front of the TV.
Click to expand...


Just as long as it does not swell your neck up and make you go crazy at night.. You could get hit by a car trying to cross the road!!

I love the heart..Will take and boil it to clean it out and then either slice and deep fry it or slice and pickle it with onions and garlic..Some of the best eating on the Deer right there!!
 
kwilli said:
I like the heart, but not a big fan of liver, I cant stand the "grainy" texture of it, anyone know of any way to cook where it's not as "grainy"?
Click to expand...

If you cut it too thick or over cook it, it is horrible.

Try thin slicing, dredge in flour/seasonings and pan fry only until the pink is gone in the middle. A few minutes on each side should be more than enough.

Served with bacon & onions as Ferg said and it is golden.

FDXX75
 
Here's a really good recipe I got from another site:

Make pickle brine by taking 5 cups sugar and 5 cups cider vinegar, 2 teaspoons allspice, 2 tablespoons mustard seed, 2 teaspoons celery seed and a little ground cloves (or just use some prepackaged pickling spice).Add some pickled jalepenos to taste. Do a low boil on the mixture.Take the heart, wash out it salty water, trim away the excess fatty tissue. Slowly boil heart (just past a simmer, not a rolling boil). Slice heart into about 1/4 inch thick "rings", trim out the valves and any hard tissue. Put heart into a clean glass jar (like a regular canning jar) and pour hot pickle brine over it. Keep in refrigerator. Wait about 5 days. You can also pressure can it, but it seldom lasts long enough.


FDXX75
 

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