My first time.

[Apostolic Outdoors]

Man! I've been missin' out!!

I wasn't particular with my trimming because I am the only one that will eat it. Wasn't sure how I was going to like it. I'll certainly take more care next time. That's a pretty good meal!!

 

[Boll Weevil]

Yes sir…excellent tablefare. Try it thinly sliced, quick seared, with a lil salt n pepper.

 

[JCDEERMAN]

Had some a few weeks ago. Very good

 

[TAFKAP]

It's the most underrated piece of meat on a deer. I started shooting them in the neck just to save the heart. Instead of chopping up your next one, butterfly it out into a steak and grill it hot & fast to medium rare.

 

[waterman]

We slice thin ,cook with onions and use on street tacos. Been pickling them for years

 

[Lt.Dan]

Pickled heart is #1 in my book

 

[Kevin Snook]

Pickled heart is #1 in my book

Can you post the pickled heart recipe?

 

[Black Titan]

Ive been hoping to get a heart just to try this recipe.



BT

 

[Lt.Dan]

Can you post the pickled heart recipe?

Very simple.

Pickled Heart
Cook the heart whole at a slow simmer for 2 hours. After it cools, slice into 1/8" pieces. Trimming off the fat cap. You can cut the larger pieces in half after slicing. Cut a sweet onion into slices about 1/8" thick. Using a quart size Mason jar (consume any alcohol that may be in it first ) layer the onion and heart slices alternately. Fill the jar half full of Apple Cider Vinegar. Top off the jar with tap water and a lid. Gently shake the contents to mix the water and vinegar. Place in the refrigerator for 24 hours. It's ready to eat after the 24 hours.

It will keep for 30 days but it never lasts that long in my house. If you can find it, it goes great with Cabott Horseradish Cheddar Cheese and Club crackers. I usually just eat it from the jar.

 

[peytoncreekhunter]

Ive been hoping to get a heart just to try this recipe.



BT

Exactly the way I cook the heart.... delicious!

 

[Kevin Snook]

Very simple.

Pickled Heart
Cook the heart whole at a slow simmer for 2 hours. After it cools, slice into 1/8" pieces. Trimming off the fat cap. You can cut the larger pieces in half after slicing. Cut a sweet onion into slices about 1/8" thick. Using a quart size Mason jar (consume any alcohol that may be in it first ) layer the onion and heart slices alternately. Fill the jar half full of Apple Cider Vinegar. Top off the jar with tap water and a lid. Gently shake the contents to mix the water and vinegar. Place in the refrigerator for 24 hours. It's ready to eat after the 24 hours.

It will keep for 30 days but it never lasts that long in my house. If you can find it, it goes great with Cabott Horseradish Cheddar Cheese and Club crackers. I usually just eat it from the jar.

Thanks—