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1.) Swamp Fox - 12/17/2013
I'm looking for some new stuff to do, especially with hearts that might be frozen. Yeah, they're best fresh, but you have to go to cooking with the hearts you have...
I'd really like a good pickling recipe and instructions, since I think I've lost the one I had.
Any fry/sauté-in-a-skillet-with-bacon-and-onions recipes should be ones which knock back or eliminate any liver taste, since I can already get that on my own and am looking for something different on that front.
I have a good pressure-cooker method and a good stuffed heart recipe (neither of which result in a liver taste) but I'll take any others, especially if they are relatively simple.
Also, I came across a bacon-wrapped recipe a while ago that I haven't tried yet, but I'll take any others you might have, especially if they might be grill- or open-fire-friendly.
I'd really like a good pickling recipe and instructions, since I think I've lost the one I had.
Any fry/sauté-in-a-skillet-with-bacon-and-onions recipes should be ones which knock back or eliminate any liver taste, since I can already get that on my own and am looking for something different on that front.
I have a good pressure-cooker method and a good stuffed heart recipe (neither of which result in a liver taste) but I'll take any others, especially if they are relatively simple.
Also, I came across a bacon-wrapped recipe a while ago that I haven't tried yet, but I'll take any others you might have, especially if they might be grill- or open-fire-friendly.
2.) DParker - 12/17/2013
I've heard others refer to a liver flavor before, hut I've never encountered it myself with heart of any kind...including all of the venison hearts I've eaten...that had anything like a liver flavor. My favorite method is a pretty simple one, and involves slicing through the outer layer of muscle from top to bottom and then"unrolling" it into a long, flat strip of meat (trimming off the fibrous connective tissue along the way, of course.) I season it with a little sea salt, fresh ground black pepper and a little of whatever cajun seasoning I happen to have on hand before laying it on 3 strips of bacon. I the place another 3 strips of bacon on top of the heart so as to cover it as best I can and then roll the whole thing, place on a rack on a backing sheet and pop into an preheated to 350 F for about 30 minutes.
This works equally well with elk (and I presume any other large game) hearts, and I don't see any reason why it wouldn't work on the grill as well.
This works equally well with elk (and I presume any other large game) hearts, and I don't see any reason why it wouldn't work on the grill as well.
3.) Swamp Fox - 12/17/2013
That's similar to something I do every once in a while as well.
Usually I don't get a liver flavor either, but sometimes I do. Mostly with the simpler recipes, I'd say. I can't remember a time I did stuffed hearts or my pressure-cooker recipe that I got any hint of liver.
The last heart I did was fried in bacon fat. I can't remember if I sautéed onions or not, or if I used any olive oil. I cooked the heart to a rare/medium-rare and got a nice beef-liver flavor from it...At least a little different from deer liver, anyway. I haven't had beef liver for a long, long time and may be mis-remembering it.
I didn't soak the heart or anything. It might have taken me two or possibly three days before I cooked it. I try to cook most hearts within one day, so possibly that is a factor.
Usually I don't get a liver flavor either, but sometimes I do. Mostly with the simpler recipes, I'd say. I can't remember a time I did stuffed hearts or my pressure-cooker recipe that I got any hint of liver.
The last heart I did was fried in bacon fat. I can't remember if I sautéed onions or not, or if I used any olive oil. I cooked the heart to a rare/medium-rare and got a nice beef-liver flavor from it...At least a little different from deer liver, anyway. I haven't had beef liver for a long, long time and may be mis-remembering it.
I didn't soak the heart or anything. It might have taken me two or possibly three days before I cooked it. I try to cook most hearts within one day, so possibly that is a factor.
4.) Ohbuckhunter - 12/17/2013
Can't eat the hearts when they end up like this.
[URL=http://s495.photobucket.com/user/ohbuckhunter/media/hunting/CC9C07F8-7A21-4677-AF1F-C2B507D473F5_zpsdcipwvbb.jpg.html]
[/URL]
[URL=http://s495.photobucket.com/user/ohbuckhunter/media/hunting/CC9C07F8-7A21-4677-AF1F-C2B507D473F5_zpsdcipwvbb.jpg.html]
[/URL]5.) Swamp Fox - 12/17/2013
I guess she quit mooing after that!
If you didn't want to do the milking anymore, you could have just said so...
:p
If you didn't want to do the milking anymore, you could have just said so...
:p
6.) bluecat - 12/17/2013
Like Delta Paul, I've never encountered a heart to taste like liver. I don't get too extravagant. Just a little oil and salt and pepper.
My wife is still mad at me for not telling her what it was when I served it to her a couple of years ago. She sure enjoyed it though.
My wife is still mad at me for not telling her what it was when I served it to her a couple of years ago. She sure enjoyed it though.
7.) Swamp Fox - 12/17/2013
You all are gonna force me to do an experiment with the next several fresh hearts I get. I'll fry 'em in bacon fat, but I'll age them one, two, three and four days. We''ll see if I get more of a liver taste out of the older ones.
Of course, anything I post about my results will be anecdotal, and of no use to anyone. :tap::wink
Of course, anything I post about my results will be anecdotal, and of no use to anyone. :tap::wink
8.) Ventilator - 12/17/2013
[QUOTE=Swamp Fox;13639]I'm looking for some new stuff to do, especially with hearts that might be frozen. Yeah, they're best fresh, but you have to go to cooking with the hearts you have...
[COLOR="#FF0000"]I'd really like a good pickling recipe and instructions, since I think I've lost the one I had. [/COLOR]
Any fry/sauté-in-a-skillet-with-bacon-and-onions recipes should be ones which knock back or eliminate any liver taste, since I can already get that on my own and am looking for something different on that front.
I have a good pressure-cooker method and a good stuffed heart recipe (neither of which result in a liver taste) but I'll take any others, especially if they are relatively simple.
Also, I came across a bacon-wrapped recipe a while ago that I haven't tried yet, but I'll take any others you might have, especially if they might be grill- or open-fire-friendly.[/QUOTE]
Are you meaning you lost your heart or the pickling recipe?
[COLOR="#FF0000"]I'd really like a good pickling recipe and instructions, since I think I've lost the one I had. [/COLOR]
Any fry/sauté-in-a-skillet-with-bacon-and-onions recipes should be ones which knock back or eliminate any liver taste, since I can already get that on my own and am looking for something different on that front.
I have a good pressure-cooker method and a good stuffed heart recipe (neither of which result in a liver taste) but I'll take any others, especially if they are relatively simple.
Also, I came across a bacon-wrapped recipe a while ago that I haven't tried yet, but I'll take any others you might have, especially if they might be grill- or open-fire-friendly.[/QUOTE]
Are you meaning you lost your heart or the pickling recipe?
9.) Swamp Fox - 12/17/2013
LOL... I lost my pickling recipe, but I have been dragging tail this season, now that you mention it...
There was a guy on Eders who posted a great pickling recipe years ago...I may have to go over there and see if there's a way I can dig him up. Not sure I remember who it was...
Things are so rockin' on here though, I hate to leave, even for a few minutes...:wink
There was a guy on Eders who posted a great pickling recipe years ago...I may have to go over there and see if there's a way I can dig him up. Not sure I remember who it was...
Things are so rockin' on here though, I hate to leave, even for a few minutes...:wink
10.) Ventilator - 12/17/2013
well dammit, its hard for us to have the most hardcore deer killin, venison heart eatin , contest winnin team, if you dont have a heart!
Go kill something this week and report back pronto!!
Go kill something this week and report back pronto!!
11.) Swamp Fox - 12/17/2013
Sir, Yes, Sir!
Probably fishing this weekend during the warm spell and rain, and then hunting through New Year's. :grin:
At least that's the game plan right now...:pop:
Probably fishing this weekend during the warm spell and rain, and then hunting through New Year's. :grin:
At least that's the game plan right now...:pop:
12.) DParker - 12/17/2013
The next time any of you slaughter some squirrels, save the hearts and livers. Season them with the spice(s) of your choosing, lightly dredge in flower and sauté in a little butter and olive oil until golden brown. Trust me on this. You'll thank me.
13.) Swamp Fox - 12/17/2013
OH! Yes! I had an aunt who would do that! Usually I had it over rice, sometimes with grits! Yum!
Not to mention the occasional brains, and the more-frequent cheeks! :grin:
Unfortunately, since I began hunting and cooking on my own many moons ago, I mostly do a gutless method and only use the legs. I have plenty of recipes for whole squirrel (mostly stews) but I hate to give prime meat like the legs for them. I suppose I should just go ahead and freeze the rest until I accumulate enough to be worth putting in a pot.
Not to mention the occasional brains, and the more-frequent cheeks! :grin:
Unfortunately, since I began hunting and cooking on my own many moons ago, I mostly do a gutless method and only use the legs. I have plenty of recipes for whole squirrel (mostly stews) but I hate to give prime meat like the legs for them. I suppose I should just go ahead and freeze the rest until I accumulate enough to be worth putting in a pot.
14.) BULLZ-i - 12/18/2013
TRY SOAKING IN MILK OVER NIGHT TO REDUCE THE LIVER OR GAMEY TASTE, ALTHOUGH I'VE NEVER HAD HEART THAT TAKES ANTHING LIKE LIVER EITHER. I CAN SEE WHERE A LIVER SHOT DEER COULD PUMP THE BLACK BLOOD THROUGH AND MAYBE TAINT IT.
CUT INTO STRIPS DURING CLEANING, GETTING DOWN TO JUST MEAT AND THEN FRY UP IN GARLIC AND BUTTER AND SEASON TO TASTE. MIGHT AS WELL THROW A COUPLE OF PIECES OF BACON, TOAST AND EGGS ON THE PLATE AS WELL. WILL BE GOOD FOR BREAKFAST, LUNCH AND DINNER.
ON A SIDE NOTE. HEART IS THE BEST CUT OF MEAT OUT THERE IN MOST GAME I HUNT, CEPT PIGS. MUCH SMALLER AND TOUGHER.
CUT INTO STRIPS DURING CLEANING, GETTING DOWN TO JUST MEAT AND THEN FRY UP IN GARLIC AND BUTTER AND SEASON TO TASTE. MIGHT AS WELL THROW A COUPLE OF PIECES OF BACON, TOAST AND EGGS ON THE PLATE AS WELL. WILL BE GOOD FOR BREAKFAST, LUNCH AND DINNER.
ON A SIDE NOTE. HEART IS THE BEST CUT OF MEAT OUT THERE IN MOST GAME I HUNT, CEPT PIGS. MUCH SMALLER AND TOUGHER.
15.) Swamp Fox - 12/18/2013
Yeah, I would have soaked it if I'd known it was gonna be livery. Not that I can't stand liver; It's just not my favorite.
I inherited the heart, though, and it was as good-looking and clean a heart as you'll ever see. I don't know where the deer was shot (Well, yes, I do: S.C. LOL) but I guess I assume it was cleanly taken and properly cared for.
Maybe there was some trauma/carelessness I'm not aware of, or maybe the several days it took me to get around to cooking it made it stronger-tasting. It cooked up beautifully. I just was surprised how different it tasted compared to what I'm used to.
Bullz-i, I know all you Norwegians are pickling geniuses...So spill the beans...:-)
I inherited the heart, though, and it was as good-looking and clean a heart as you'll ever see. I don't know where the deer was shot (Well, yes, I do: S.C. LOL) but I guess I assume it was cleanly taken and properly cared for.
Maybe there was some trauma/carelessness I'm not aware of, or maybe the several days it took me to get around to cooking it made it stronger-tasting. It cooked up beautifully. I just was surprised how different it tasted compared to what I'm used to.
Bullz-i, I know all you Norwegians are pickling geniuses...So spill the beans...:-)
16.) DParker - 12/18/2013
By the way, I'd like to nominate my first post in this thread as one of the worst examples of written English ever. I'd cite as an excuse the fact that I posted it using my phone, but I do that all the time...so that doesn't fly. I can't even claim that I was drinking. Sheesh.
17.) crookedeye - 12/18/2013
I like to cut my heart into strips and roll them in about 4 or 5 strips of bacon then cook them at about 350 for a 1/2 hour.. take them out of the oven unroll throw the heart in the trash and eat the bacon...lol.. that never gets old..
18.) Swamp Fox - 12/18/2013
[QUOTE=DParker;13693]By the way, I'd like to nominate my first post in this thread as one of the worst examples of written English ever. I'd cite as an excuse the fact that I posted it using my phone, but I do that all the time...so that doesn't fly. I can't even claim that I was drinking. Sheesh.[/QUOTE]
Don't worry. There will probably be a neurologist in your health care network for a little while longer...
Don't worry. There will probably be a neurologist in your health care network for a little while longer...
19.) BULLZ-i - 12/18/2013
[QUOTE=DParker;13693]By the way, I'd like to nominate my first post in this thread as one of the worst examples of written English ever. I'd cite as an excuse the fact that I posted it using my phone, but I do that all the time...so that doesn't fly. I can't even claim that I was drinking. Sheesh.[/QUOTE]
DP: HANGING TO MUCH WITH OHBH WILL HAVE THAT EFFECT.
SWAMPY: I'M MORE OF THE GETTING PICKLED KINDA NORWEGIAN THO
DP: HANGING TO MUCH WITH OHBH WILL HAVE THAT EFFECT.
SWAMPY: I'M MORE OF THE GETTING PICKLED KINDA NORWEGIAN THO
20.) Swamp Fox - 12/18/2013
[QUOTE=BULLZ-i;13722]
SWAMPY: I'M MORE OF THE GETTING PICKLED KINDA NORWEGIAN THO[/QUOTE]
:rimshot:
:-)
SWAMPY: I'M MORE OF THE GETTING PICKLED KINDA NORWEGIAN THO[/QUOTE]
:rimshot:
:-)
21.) Ohbuckhunter - 12/18/2013
[QUOTE=BULLZ-i;13722]DP: HANGING TO MUCH WITH OHBH WILL HAVE THAT EFFECT.
SWAMPY: I'M MORE OF THE GETTING PICKLED KINDA NORWEGIAN THO[/QUOTE]
You watch your mouf internet tuff guy. ;)
SWAMPY: I'M MORE OF THE GETTING PICKLED KINDA NORWEGIAN THO[/QUOTE]
You watch your mouf internet tuff guy. ;)
22.) luv2bowhunt - 12/18/2013
DParker tried to talk me down off the ledge about eating liver, last year I think it was.
I'm crossing the hearts off my list too, not into the organs. Actually, I don't like the steak or roasts either, so you can't go by me.
Hope that helps!!!
I'm crossing the hearts off my list too, not into the organs. Actually, I don't like the steak or roasts either, so you can't go by me.
Hope that helps!!!
23.) DParker - 12/18/2013
[QUOTE=luv2bowhunt;13740]DParker tried to talk me down off the ledge about eating liver, last year I think it was.
I'm crossing the hearts off my list too, not into the organs. Actually, I don't like the steak or roasts either, so you can't go by me.
Hope that helps!!![/QUOTE]
Is this now a coming-out-of-the-vegan-closet thread?
I'm crossing the hearts off my list too, not into the organs. Actually, I don't like the steak or roasts either, so you can't go by me.
Hope that helps!!![/QUOTE]
Is this now a coming-out-of-the-vegan-closet thread?
24.) luv2bowhunt - 12/18/2013
Not a deer meat fan. I hunt for antlers, give the meat to the needy. If it were hogmaw, I'd be all over it.
.....now back to more fun filled heart recipes and other home spun vittles.
.....now back to more fun filled heart recipes and other home spun vittles.
25.) Swamp Fox - 12/18/2013
First, heart is not like organ meat....Usually. When it's really good, it's up there with backstraps and loins. When it's average, it's better than most other deer steaks. It's a muscle...it just pumps blood in and out...It's not a filter. Not that there's anything wrong with that...:wink
But this is like trying to get Luv2 to go on an out-of-state hunting trip: He's convinced you're lying about everything and just want to get him down below the Mason-Dixon line to beat him with a sock full of nickels for his wallet and his Pa. deer hotspot GPS coordinates.
I suspect he has my great-great-grandmother's silverware hidden away under the floorboards of that house he's living in and is afraid to show his face around here...But why he doesn't like venison is inexplicable...
But this is like trying to get Luv2 to go on an out-of-state hunting trip: He's convinced you're lying about everything and just want to get him down below the Mason-Dixon line to beat him with a sock full of nickels for his wallet and his Pa. deer hotspot GPS coordinates.
I suspect he has my great-great-grandmother's silverware hidden away under the floorboards of that house he's living in and is afraid to show his face around here...But why he doesn't like venison is inexplicable...