T-Man family, my oldest daughter shot a small buck tonight and I chose to keep the heart for a meal. After seeing some deer heart meals from others on here I wanted to try some for ourselves. We normally have given them to a gentleman in our hunting group or a neighbor lady who home schools her kids and she uses the hearts for teaching. My question is what is the best way to prepare it and cook it? Thanks in advance!

Slice in half inch thick thick slices, dredge in flour, salt and pepper to taste and fry. Make milk gravy with the drippings and put on mashed taters. My favorite meal.

Last I ate I just battered in flower and fried it in bacon grease in cast iron. Nothing fancy.

Paul has made a few poso on heat lately.

Rather than flour, I use "Cajun Shore Lunch" fish batter. Roll it in that and fry it in a butt load of butter. Delicious.

I just slice and fry in butter. S&P, garlic powder and onion powder. Or just fry up some onions too. Add eggs and toast and coffee.

Deer heart fajitas - thinly sliced heart seasoned lightly with salt and pepper first, pan fried, and then fry the thinly sliced peppers in the pan after.

Pickled deer heart is our deer camp tradition. There are several recipes out there and they are all about the same.

Same here. If deer would hand over their hearts and livers, I’d let them walk.

Cut the valves and fat off.

Marinate whole in soy, worschestire, beer/wine 4-6 hours



Put on smoker at 222 till it gets 125-135 internal temp

I had one cooked whole in a pressure cooker.

cut the heart into 1/2 inch thick cross section so there is a big hole in center, flour and season, brown in pan then crack an egg in the center, put on toast, yum

We always had beef heart as a kid, guess cause it was cheap...My tiny Bavarian grandmother cooked it in a light sauer stew sort of like sauerbraten without the long marinade.....

basically heart, onions and stewed till tender , then a med roux to finish and thicken, served over egg noodles..... The roux is the magic ingredient. I've made this and variations with deer, pig hearts, goose breast and other game meats. being a stew you can add other veggies, potatoes, and serve it over noodles, mashed potatoes, rice, or toasted bread/heros...

This is bavarian farm food, lol . simple and delicious...but if I get another deer heart I'll try the fried strips....