I got a nice tender yearling doe today and saved the heart for me to cook. I was wondering if you folks have a favorite way to prepare it.
i cut it across the about 3/4" thick, then dip it in egg and milk, dredge in flour salt and peppered to taste, and frie it like onion rings. Good stuff.
same way we do it. :) (after soaking in salt water over night in the fridge then rinsing)
I cube it , put it in a bol with fresh chopped garlic , pepper , worstcessour ;D sauce let it sit for a few hours , heat up a nice cast iron pan , get some butter heated up and fry the cubes .
I will then get some mushrooms going and have a few taters in the oven .
I also like it steaked out about 3/8 thick and cooked in a brown gravy with lots of onions.
I tink most everything cooked in Louisiana has a version with gravy in the recipe. The thing I miss most about not working in the G.O.M. off LA. is the coonass food.
Trim off all fat around the top of the heart and cut off the top.
I then keep sliceing my heart across so it looks like the number 8.
Mix salt, pepper, garlic powder and sometimes a little chilli powder in my flour.
pat the heart slices in it and fry in an iron pan.
Usually served with mashed potatoes, corn and big grins.
I carry a backpack with me when I hunt.
In it you will find:
My drag rope.
Latex Gloves.
2 way radio.
Matches.
Bottle of water.
Granola bar.
Apple.
Book, (usually Lamore).
pice of plastic to sit on when I stop to drink water, eat and read (usually Lamore)
and a ziplock baggie to put the heart in when I field dress my deer.
I used to just leave it in the carcass but an animal cools faster with everything removed.
Jon
Jon
Thanks for the great ideas folks. I'm going to try them out tonight when I get done grinding up the deer for the freezer.
Norm, you aren't grinding the tenderloin and the backstraps are you?
Nope, I hog those for myself. ;D