How to cook
In the past when my friends and I were cleaning our deer we had always discarded the organs along with the carcass but I asked myself, why aren’t we eating some of this?
So after searching for some recipies and seeing testimonials about the deer heart I started questioning whether or not we’ve been missing out on a very edible cut of our game.
So I decided to start saving my hearts and cooking them up and let me tell you… I’m sure glad I did because this easy recipe will convince you to keep your hearts as well.
Heart is an amazing and tasty cut that you must try. Check it out!
- Garlic puree
- Sea salt
Start with your heart fully cleaned out. That means be sure you’ve washed out as much of the blood clots as possible. Here I have a Whitetail (right) and Blackbuck heart (left).
You’ll now want to slice them into about 1/4″ to 1/2″ slices starting from the “top” or then end where the white cuts used to be. As you can see I got 4 slices from each heart. I gave Biscuit the tips.
When the butter is melted throw in your onions and garlic. I like garlic so I used a large spoon to scoop it out. If you’re wondering err on the side of more garlic with this one.
Once the onions and garlic have been cooked to a nice color move them to the side and place your seasoned heart slices in the pan.
Continue to cook the onions if you’d like a little more brown color to them like I do. You can do this while your heart is waiting under the foil.
Now enjoy an amazing cut that I guarantee you’ll never throw away again!
P.S. If anyone out there doesn’t want their hearts, please send to Feed Bandit HQ c/o El Bandido. Thanks!