DEER HEART
We always just diced the heart and fried it in olive oil... fried diced potatoes in another frying pan and had at it. No creativity I guess. Hey it's the keyboards fault for misspelled words. Every day above ground is a good day especially when it's one day closer to hunting season.
Provided by CHEF GRPA
Categories Lunch/Snacks
Time 1h45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Clean the heart under cold running water until the water runs clear.
- 2. Cut the heart in half lengthwise so that you have two squares. Trim off the outer white membrane.
- 3. Cut the squares into strips and the strips into small squares.
- 4. Marinate the squares in the balsamic, oil, rosemary, and salt and pepper, covered in plastic for at least an hour.
- 5. Heat a pan over high heat with a bit of oil and quick sear the heart squares, about 1 minute on each side. You want them to be no more than medium rare. Serve immediately!
- My Note: I always boil the heart, for 45 minutes or so, then refrigerate, slice up for sandwhich, with onions of course.
- ---------.
- Stuffed Deer Heart.
- Ingredients:.
- 1Deer heart.
- 1 cup Fine bread crumbs.
- 1 Stock of celery, chopped.
- 1/2 teaspoons Salt.
- 4 Tablespoons Melted butter.
- 1 Small onion, chopped (vidalia onion).
- 1/2 teaspoon Sage.
- 1/4 teaspoon Pepper.
- Flour, salt and pepper for dredging.
- Instructions:.
- 1. heart with a damp cloth, soak overnight in salted water, and then drain.
- 2. Mix stuffing ingredients in order given.
- 3. Drain the heart, hollow out the top and stuff with the sage dressing, and then close the opening.
- 4. Dredge heart in flour, salt and pepper.
- 5. Dot with butter or dripping.
- 6. Place in a covered roaster and bake in a 325*F. oven until done, about 3 hours, basting occasionally.
- Tip's: My mother would boil the heart for a while and then bake it with sage dressing. Delicious! I did so want her recipe for sage dressing! Do you or tou have one ?.
- GRPA- Your Mom and My Mom's did the same Sage Dressing ? But a Deer Heart maybe? From Laura November 14, 1965
- Will, When I think of dressing or stuffing, whatever you choose to call it, this is the recipe I do. It's the only recipe I know. This is what I remember having every year at Thanksgiving as long as I can remember. It is simple, easy, and everyone in our family loves it. It's best served with gravy drizzled on it. I usually make it with whatever is the cheapest sandwich bread I can find at the store. However, this time I had some leftover Italian bread that needed to be used up, so I used that and made a half recipe for my family. It can be made a day ahead and kept in the fridge. Your dressing should look a little more squished and condensed than my picture. I made the mistake of cooking it in a covered casserole dish. It turned out too dry on the top layer.
- Ingredients:.
- 2 loaves of sandwich bread (I usually just get the cheapest loaf, which is usually store brand).
- 4 stalks of celery, finely diced.
- 2 medium onions, finely diced.
- 4 tablespoons butter.
- 2 teaspoons ground sage.
- Instructions:.
- 1. Slice loaves of bread into small cubes. Place in a large pot or on a cookie sheet. Sprinkle with sage and toss bread. You want each piece of bread to get a little sprinkling of sage. Repeat this as necessary. I'd guess I use at least 2 tsp, maybe even a tablespoon.
- 2. Place diced celery in a pan with just enough water to cover and steam until tender. Add celery along with the water to the bread and toss.
- 3. Then saute onion in the butter until translucent. Toss in with bread. At this point, feel the bread. You want it to just be slightly moist and sticky. If needed add more water to get bread to that consistency.
- 4. Place bread mixture in a pocket made of foil (wrapped tight), or they have those foil packs you can buy now. It is best to cook it in foil. However, you can also use a large roasting bag placed on a cookie sheet too to cook it inches Don't cook in a casserole dish, the dressing won't all remain moist, you'll get some that is crunchy. I learned that his time! Bake at 350*F. for 30 minutes. (I've done it at 325*F. along with the turkey for 40 minutes) This can be made a day ahead and kept in the fridge.
- Don't make the mistake I did, using the same amount of ground sage as this recipes calls for in dried sage.
Nutrition Facts : Calories 533.5, Fat 54, SaturatedFat 7.5, Sodium 15.7, Carbohydrate 10.9, Sugar 9.5, Protein 0.3
DEER HEART
If you don't save the heart when field dressing your deer, you're missing out! This is some of the best meat on the beast. My buddies think it's nuts, so I usually get them to save theirs for me.
Provided by Jim4227
Categories < 15 Mins
Time 10m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Trim the heart and slice approximately 1/2 in thick.
- Marinate in italian dressing overnight.
- Grill to medium rare (usually about a minute or two per side.).
Nutrition Facts : Calories 330, Fat 32.2, SaturatedFat 5.1, Sodium 1875.8, Carbohydrate 11.8, Sugar 9.4, Protein 0.4
More about "deer heart recipes"
GRILLED DEER HEART RECIPE - HOW TO COOK DEER HEART
From honest-food.net
5/5 (27)Total Time 35 minsCategory Appetizer, Main CourseCalories 678 per serving
- Trim the hearts as discussed above. In a large bowl, mix 2 tablespoons of olive oil with the vinegar, Worcestershire sauce, salt, oregano, thyme and black pepper. Massage the marinade into the meat, put everything into a container that can just about hold everything and marinate for as little as 30 minutes, or as much as 2 days.
- When you are ready to cook, get your grill hot. Coat the peppers and onion in the rest of the olive oil and salt well.
- Grill everything on high heat. Put the hearts and veggies on the grill -- skin side down for the peppers -- and leave them alone with the grill cover open for 8 minutes. Flip everything and grill, uncovered, for 5 more minutes.
- Check the peppers and onions, and when they are nicely cooked with a little char, remove and put in foil to steam. Remove any blackened skin from the peppers.
DEER HEART ON THE MENU - NDA
From deerassociation.com
Estimated Reading Time 5 mins
COOKING AND EATING DEER HEART FOR THE FIRST TIME
From themeateater.com
Author Mark Kenyon
HOW TO MAKE COUNTRY-FRIED DEER HEART - FREE RANGE AMERICAN
From freerangeamerican.us
14 PROVEN HEALTH BENEFITS OF DEER MEAT (VENISON)
From drhealthbenefits.com
HOW TO COOK A DEER HEART | CHICKENS IN THE ROAD
From chickensintheroad.com
HERB MARINATED GRILLED DEER HEART - MODERN CARNIVORE
From modcarn.com
HOW TO TRIM AND PREPARE DEER HEART | OUTDOOR LIFE
From outdoorlife.com
CAN YOU EAT DEER LIVER? - EATINGTHEWILD.COM
From eatingthewild.com
GRASS FED VENISON HEART | PARKLAND DEER – PIPERS FARM
From pipersfarm.com
PAN FRIED DEER HEART - VENISON FOR DINNER
From venisonfordinner.com
VENISON HEART PREP AND HOWTO!! - YOUTUBE
From youtube.com
HOW TO PREPARE AND COOK DEER HEART - YOUTUBE
From youtube.com
FIVE TASTY VENISON HEART RECIPES WE'D LOVE TO TRY
From grandviewoutdoors.com
ITALIAN-STYLE DEER HEART - DEFAULT - HARVESTYOUROWN.CA
From harvestyourown.ca
EASY PAN FRIED DEER HEART RECIPE • THE RUSTIC ELK
From therusticelk.com
DEER HUNTING V: HOW TO COOK A DEER HEART - GEORGIAPELLEGRINI.COM
From georgiapellegrini.com
HEART TO HOME MEALS - WELCOME! - HEART TO HOME MEALS
From hearttohomemeals.ca
A VENISON HEART RECIPE THAT SHOULD BE IN EVERY HUNTER'S COOKBOOK
From wideopenspaces.com
VENISON HEART - THE DEER HUNTERS BREAKFAST — MOSSWOODLAND
From mosswoodland.com
CORAZóN DE VENADO (DEER HEART) MARINADE RECIPE - PETERSEN'S …
From petersenshunting.com
DEER HEART RECIPES, DEER LIVER RECIPES, VENISON OFFAL RECIPES
From honest-food.net
HOW TO CLEAN, CUT AND COOK DEER HEART - BOWHUNTING.COM
From bowhunting.com
HOW TO COOK VENISON HEART: 8 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
CAN YOU EAT A DEER HEART AND IS IT GOOD TO EAT. - FIELD AND …
From answers.fieldandstream.com
VENISON HEART CEVICHE - RECIPES - THE INTREPID EATER
From theintrepideater.com
GRILLED VENISON HEART RECIPE - THEFOODXP
From thefoodxp.com
DEER HEART : FOOD
WHAT DOES DEER HEART TASTE LIKE? DOES DEER HEART TASTE GOOD?
From americasrestaurant.com
HOW TO COOK DEER HEART - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
DO’S AND DON’TS OF COOKING WITH DEER HEART - GRIT
From grit.com
HOW TO CLEAN A VENISON HEART | MEATEATER COOK
From themeateater.com
DEER HEART SANDWICHES RECIPE - GRIT
From grit.com
IS VENISON (DEER MEAT) GOOD FOR YOU? WHAT NO ONE TELLS YOU
From superfoodly.com
9 HEALTH BENEFITS OF VENISON MEAT (AND FULL NUTRITION FACTS)
From nutritionadvance.com
HOW DO YOU COOK DEER HEART FOR DOGS? - FINDANYANSWER.COM
From findanyanswer.com
5 WAY HOW TO COOK A DEER HEART FOR FIRST TIME IN OVEN
From huntingnext.com
EFFECT OF SEASON AND DIET ON HEART RATE AND BLOOD PRESSURE IN …
From journals.plos.org
PICKLED DEER HEART - FOX VALLEY FOODIE
From foxvalleyfoodie.com
HOW TO PREPARE VENISON HEART | EHOW
From ehow.com
HOW TO PREPARE PAN-FRIED HEART - BC OUTDOORS MAGAZINE
From bcoutdoorsmagazine.com
DEER HEART PICKLED RECIPE – BEST 7 METHODS FOR YOU
From fullformtoday.com
WHAT DOES VENISON HEART TASTE LIKE? WHAT IS THE BEST WAY TO
From quora.com
#15-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #for-1-or-2 #5-ingredients-or-less #appetizers #main-dish #easy #number-of-servings #3-steps-or-less
You'll also love