MemberDecember 17, 2019 at 12:28 am
I ❤’ed PA rifle season.
MMCZ86GuestDecember 17, 2019 at 12:28 am
I had heart for the first time this year and it’s amazing! I did a quick marinade then made a mushroom pan sauce with the drippings and put it over rice.
Edit: I’ve been saving more of my cooking stuff as Google docs for convenience so here it is, the marinade is based on a tenderloin recipe I found online but I can’t remember which website:
Marinade several hours:
Sliced venison heart
½ cup olive oil
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons balsamic vinegar
1 tablespoon ground black pepper
1 teaspoon smoked paprika
2 cloves chopped garlic
Sear meat with all marinade juices and remove from pan. Add these ingredients to start pan sauce:
Several sprigs rosemary
¾ cup beef stock
Let thicken then add 2 tablespoons of cold butter
Add 2 packages of roughly chopped mushrooms with salt and pepper, stir to coat then cook covered on medium high heat for 5-10 minutes.
Remove lid after mushrooms have cooked down and add meat. If the sauce needs to thicken more then you can cook it more or add a cornstarch slurry before you mix in the meat, you really don’t want to overcook the heart or it will get really tough.
Taxus_CalyxGuestDecember 17, 2019 at 12:28 am
Would make a hearty meal.
LndbrghwrstlrGuestDecember 17, 2019 at 12:28 am
My back is hurting just from thinking about cleaning this many deer lol
TattooedtroutdudeGuestDecember 17, 2019 at 12:28 am
SRT64GuestDecember 17, 2019 at 12:28 am
I don’t know you personally, but you sure have heart.
arthurpeteGuestDecember 17, 2019 at 12:28 am
edit – why are some of you offended by this question, why the down votes? Some folks are good enough shooters for head shots. I would if i was more confident because hearts are awesome.
zacharytycampGuestDecember 17, 2019 at 12:28 am
Fry them bad boys up and chow down!
InformationHorderGuestDecember 17, 2019 at 12:28 am
Question about cooking and preparing heart: I know its all a giant muscle, so it’s like any other hunk of meat, but are the ventricles, valves, and the blood vessel “Pipes” something you have to remove? Or are they soft and not noticeable after you cook it?
siggmurGuestDecember 17, 2019 at 12:28 am
I see I’m the comments that you fry it. Here we usually dry age and smoke
Ever tried? What’s your preference?