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wannabe
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Heart has always been my favourite cut on any animal. I happened to find a deer heart rolling around so decided to try a new (to me) way of cooking it.

First the heart was soaked for two days in brine in the fridge. Then simmered in broth for three hours.

I was lazy cleaning the gristle and grease off. Some recipes call for it, I just pick the stringy bits out when cutting the meat.

A dollop of horseradish on each sliver placed on a slice of good sourdough bread. I'm afraid this won't last 'til tomorrow.

 

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Deer heart?
Oh hell yeah.
Just had a ho-hum sandwich but after reading your above, I'm hungry.
'Tis a good thing for the Atlantic, otherwise I'd be loading up
with various other hosers for a roadie to Finland. ;)
 

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love heart. hate thinking about those i left in woods before wising up. cut out the valves, slice it thin, and sautee' it in butter...:amen:
 

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I grew up eating it. My parents always cooked it the way you described maybe not 3 hours but with a long slow boil or simmer. I was never fond of it, but Im pretty sure thats the best way to cook it.
 

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Another good recipe is over on the LW. Search Old Crow's pickled deer heart recipe...getting ready to make one today!
 
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