Monday, 17 February 2020

Deer Heart


I can honestly say that I was apprehensive about eating heart.  I don't know why.  Perhaps it was because, other than liver, I have never really eaten much organ meat. After hearing so many people describe how delicious it is, I decided to give heart a try.  I was not disappointed.

The heart I prepared was from my last white tailed deer, a smaller 3x3 buck.  I followed the simple preparation outlined by MeatEater, both online and in their book, "The Complete Guide to Hunting, Butchering and Cooking Wild Game".

The result was the most tender and flavourful meat I have ever eaten.  It has the mouth feel of a perfectly cooked prawn, firm, but with a tender pop as you bite in. The flavour was like a perfectly cooked marbled steak.  After just a few bites, I realized how special and unique eating heart was.

Without any doubt, the heart it is one of the best parts of the deer to eat.  I would never pass up another chance at a heart.  It completely blew my mind.  How has it taken me this long to discover how awesome heart tastes!?

 

Ingredients:

-1 Heart
-Flour
-Salt
-Pepper
-Oil
-Ketchup



1) Cap and core the heart like you are preparing a bell pepper.


2) Slice into half inch thick cross sections.  Trim and clean up pieces.


3) Prepare seasoned flour for dredging with salt and pepper.


 4) Heat a few tablespoons of oil over medium high heat in a skillet.


 5) Dredge pieces in flour and fry.  Do not crowd pan.


 6) Cook until golden brown on both sides.



7) Serve with ketchup.  Enjoy!!!

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