Utilising venison heart

[T.eddie]

I've only ever had heart once before which was a stuffed ox heart years ago.
I had a fallow heart and roe heart in the freezer and not much else sp determined to make something nice with I got to work.

I made a brine using water, demerara sugar, shallots, orange bitters, garlic and pepper corn. Sat in that for 24hrs. Drained rinsed and then made a rub using coffee grounds from our machine, demerara sugar, white pepper, black pepper, paprika, mixed herbs, a cheap honey bourbon and orange bitters. Sat in that for 24hrs

Heated up the smoker and then using cherry and apple wood with a pan of orange juice, water, coke, more of the bourbon and tea bags. Chucked the hearts on for probably 20 mins or so at 107°c till medium. Then seared on a very hot bbq.

Made some fajita style wraps with avocado, fresh white onion, mayo, some salad, salsa verde, lime zest, lime juice and coriander.

the wraps were fantastic and extremely filling and the hearts were delicious. If you question what to do with yours, or you just chuck them then give this a go or try experimenting with them

 

[308tikka]

Its just a good quality fine grained meat, i cut the top off, rinse out clots and slice then fry. V simple

 

[T.eddie]

Its just a good quality fine grained meat, i cut the top off, rinse out clots and slice then fry. V simple

Yeah I did similar cut off the top cleaned out then decided I would butterfly it, very happy with the results

 

[User00040]

Feed it to the dog!

 

[T.eddie]

Feed it to the dog!

That was going to be the plan originally but thought I best try it first, as I've not been able to get out recently I dare not waste any good meat when the freezer is low

 

[Phil fox man]

I do heart and kidney pies mmmm!

 

[T.eddie]

I do heart and kidney pies mmmm!

That's a good shout to be fair

 

[Otto68]

Feed it to the dog!

Yip, that’s what mine gets whenever it isn’t in bits, he absolutely loves it.turns his nose up at kidneys

 

[Tdes]

My father is from Italy and often prepares an offal dish similar to this recipe Soffritto napoletano

In his region they use heart, kidney, liver and tripe from a pig or cow (veal). It is absolutely delicious. I took him a deer once and he prepped heart, liver and kidney from it, tasted just as good!!

I hate to deprive dogs from all the tasty bits, but I would recommend giving it a try.

 

[T.eddie]

My father is from Italy and often prepares an offal dish similar to this recipe Soffritto napoletano

In his region they use heart, kidney, liver and tripe from a pig or cow (veal). It is absolutely delicious. I took him a deer once and he prepped heart, liver and kidney from it, tasted just as good!!

I hate to deprive dogs from all the tasty bits, but I would recommend giving it a try

Looks a good recipe I'll add that to my list

 

[Phil fox man]

my last fallow I got 1-5 kg of liver and will be making loads of different pate.
I never waste the Offal ,I'm just glad of any food on the table.a up, it's grim int north

 

[Ali]

I usually stuff the hearts with either black pudding , haggis or venison sausage. Anything with a fairly high fat content that will cook from the inside out.
Wrapped in tin foil 200C for 45 mins
Served with rocket and pickled beetroot. Fantastic.

 

[RM100]

I must say, it took some time before I tried heart.

It is delicious, missed out all these years!

 

[DevonRifle]

I love deer heart cooked quite rare with a little salt and pepper.
A friend who’s a beef farmer told me she always minced the heart with some meat when making lasagne. She’d been doing it for years without telling the family. It add a creaminess to the meat that is very pleasant. My wife loves it when I do it with the venison lasagne. I tell her what I do and she is very happy about it but won’t try the heart the way I like it!

 

[VSS]

Anyone got any additional heart recipes to add to this old thread?
I've just set aside a couple of fallow hearts because they looked too delicious to go in the gralloch pit, and now I'm wondering what should be done with them.

 

[Ali]

Started blending them with the liver for pate.

 

[VSS]

Started blending them with the liver for pate.

That's a nice idea!
We do make quite a lot of pate from the livers.
I have also sometimes used the heart in sausages.
But I was trying to think of something a bit different from simply incorporating the hearts into something else.

 

[Ali]

Dice them up and fling them in the stew also.
or keep them whole for St. Valentines

 

[weblyish]

I have yet to try this but it's been on my maybe list for a while to try a nice young Fallow heart raw rather than boiled to buggery.

I often save small species hearts and liver slice into chunks and dehydrate for dog treats,

 

[bobo]

A great dish for children, and wonderful in the cold weather.

Hearts in cream sauce
2-4 hearts (approx. 700 g)
4 slices Bacon (approx. 75 g)
50 g Butter
1½ dl Whipping cream
1½ dl Water
1½ tsp Coarse salt
Freshly ground pepper
1 tbsp Currant jelly
1 tbsp Blue cheese
Add mushrooms if you wish.

How to make
Hearts in cream sauce
Clean, rinse and dry the hearts well. Cut the bacon and hearts into thin strips.
Let the butter become golden in a thick-bottomed pan. Divide the hearts and bacon into 2 portions and brown one portion at a time.
Return all the meat to the pan and add the whipping cream, water, salt and pepper. Let the dish cook over low heat and under a lid for approx. ½ hour or until the hearts are tender.
Stir in the currant jelly and blue cheese, Add mushrooms if you wish and taste. Smooth the sauce if necessary.
Serve the hearts in cream sauce with potatoe mash, green salad and currant jelly.