I love deer heart. At the camp I cut it into sliver abour 1/2 inch thick and marinade in Wosterchire(sp) sauce, Italian dressing, garlic powder, and Tonys. I then grill over the fire for about 8-10 minutes. YOu want it pink inside. Very good imo.
I also cube it and smother i down with deer meat in a rice and gravy. Makes gravy much darker.
Slice it thin, flour, milk, flour and deep fry with back strap... My wife ALWAYS wants the heart. If I don't brng it home I am in deep trouble... Great with gravy and fries....
Several years ago we had friends that were extremely nice people. They were also Mennonites and were awesome cooks. We took some of them hunting one at a time and they enjoyed it. About every time we arrived they would meet us with food and I never had anything that was bad stuff. One day they offered a deer heart sandwich and I would never have told them no. I overcome my preconceived thoughts and tried it. It was a great tasting treat. Sorry I don't know how they prepared it but it can be very good.
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