Ss Brewing Technologies Giveaway!

Home Brew Forums > Food and Beverage > Cooking & Pairing > Anybody cook Venison Heart?
Reply
 
LinkBack Thread Tools
Old 12-06-2008, 03:40 AM   #1
Ceedubya
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Helena, MT
Posts: 1,515
Liked 11 Times on 11 Posts
Likes Given: 11

Default Anybody cook Venison Heart?

I searched and found a few recipes for venison, but none for the heart. I told myself that this year I was gonna try the heart because as I get older I find that my tastes mature as well.

Beer is a perfect example, 10 years ago my two favorit beers were either bud light or free

so, I saved the heart from one of this years whitetail does to try something with, just not sure what???

__________________

Hey, careful, man, there's a beverage here! - The Dude

I don't understand the purpose of the line, "I don't need to drink to
have fun." Great, no one does. But why start a fire with flint and
sticks when they've invented the lighter?

Ceedubya is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2008, 03:52 AM   #2
bmckee56
HBT_SUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2008
Location: Coraopolis, PA (Near Pittsburgh)
Posts: 926
Liked 4 Times on 4 Posts

Default

Quote:
Originally Posted by Ceedubya View Post
I searched and found a few recipes for venison, but none for the heart. I told myself that this year I was gonna try the heart because as I get older I find that my tastes mature as well.

Beer is a perfect example, 10 years ago my two favorit beers were either bud light or free

so, I saved the heart from one of this years whitetail does to try something with, just not sure what???
We use the heart and kidneys to make "Blood Sausage" I myself do not eat it, but those that do, love it.

Salute!
__________________
On Tap #1 - East End Brew
On Tap #2 - Nada
On Tap #3 - Nuttin-Honey Ale
Fermenting - BMB's Cascading Citra Ale
bmckee56 is offline
 
Reply With Quote Quick reply to this message
Old 12-06-2008, 07:51 PM   #3
gratus fermentatio
Feedback Score: 1 reviews
Recipes 
 
Join Date: Jun 2008
Location: Montana
Posts: 8,725
Liked 789 Times on 550 Posts
Likes Given: 2104

Default

I like to use heart in a stir-fry with veggies, but it also goes great in soups & stews. It's a chewy textured meat & doesn't get as tender as say, brisket, but it's very good; in fact it's one of my favourites. Try slicing heart into pieces about the size of your index finger & doing a stir-fry with butter, a little onion, and about a cup of white wine, say riesling. Let it simmer till the wine reduces by 1/2. You can also sub some stout or porter for the wine if you like. You can add anything you like, veggies, spices, herbs, etc... I like to add some crimini mushrooms & just let it simmer till it gets kinda thick, then I just pour it over some long grain & wild rice, I also like to drizzle a little bit of honey on top just before serving. Just about anything that you would use beef in, you can use venison, or venison heart. Regards, GF.

__________________
gratus fermentatio is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2008, 12:24 PM   #4
zoebisch01
Feedback Score: 0 reviews
 
zoebisch01's Avatar
Recipes 
 
Join Date: Nov 2006
Location: Central PA
Posts: 5,198
Liked 7 Times on 7 Posts

Default

I always take it, slice it about 1/4" thick and then into a pan preheated over high heat with some Olive Oil. Brown it one side, flip and then splash with a little Soy and Worsteshire and let that thicken a little. Goes great with fried eggs. It should be medium-rare.

__________________
Event Horizon ~ A tribute to the miracle of fermentation.

Brew what you like. Do this, and you will find your inner brewer.
zoebisch01 is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2008, 12:37 PM   #5
Yooper
Ale's What Cures You!
HBT_ADMIN.png
Feedback Score: 0 reviews
 
Yooper's Avatar
Recipes 
 
Join Date: Jun 2006
Location: Upper Michigan
Posts: 61,077
Liked 4475 Times on 3256 Posts
Likes Given: 870

Default

I don't eat it, but my husband loves it.

We use it in a tarragon/creamy sauce. It's kind of like a stew. I'll see if I can dig out the recipe after work today.

__________________
Broken Leg Brewery
Giving beer a leg to stand on since 2006
Yooper is offline
 
Reply With Quote Quick reply to this message
Old 12-08-2008, 12:49 PM   #6
TeufelBrew
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2008
Location: Denver, Colorado
Posts: 702
Liked 3 Times on 3 Posts
Likes Given: 1

Default

Had beef heart cooked low and slow. Say at least 6 hours at 180F. Leave the salt off, but put any spices on you like. When its done, you can cut it with a fork.

__________________

~~~~
That's not a beer gut, it's a liquid grain storage facility!

Quote:
Originally Posted by DrinksWellWithOthers View Post
You're all wrong. Apfelwein is a time machine and mind eraser combined into one.
TeufelBrew is offline
 
Reply With Quote Quick reply to this message
Old 01-31-2009, 04:14 AM   #7
Ceedubya
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Helena, MT
Posts: 1,515
Liked 11 Times on 11 Posts
Likes Given: 11

Default

So I finally cooked the heart.

I cut it open and removed all the veins, tubes, etc.

Sliced each section and pounded them with the back side of my cleaver. egg bath and then shook in a flour/panko bread crumb mix with my prime rib rub.

fried in 350 degree canolo oil in the dutch oven for 2 minutes per side

Basically, I made country fried steak with it. Damn, was it tasty and melted in the mouth, with a nice crunchy outside.

The hell of it is, I wasn't drinking tonight so didn't pair it with a good beer. now that I know how good it is, its gonna be a "special treat" next year that I'll pick a good brew to pair it with.

I'm thinking a nut brown or a porter would go great.

__________________

Hey, careful, man, there's a beverage here! - The Dude

I don't understand the purpose of the line, "I don't need to drink to
have fun." Great, no one does. But why start a fire with flint and
sticks when they've invented the lighter?

Ceedubya is offline
 
Reply With Quote Quick reply to this message
Old 02-03-2009, 06:27 PM   #8
Homercidal
Moderator
HBT_MODERATOR.png
Feedback Score: 0 reviews
 
Homercidal's Avatar
Recipes 
 
Join Date: Feb 2008
Location: Reed City, MI
Posts: 23,548
Liked 2136 Times on 1529 Posts
Likes Given: 1172

Default

We used to have this when I was a kid. Wish I could get myself to go back to hunting. But I digress. My grandma used to pickle it, and/or can it. We used to also cube it up and fry in butter and flour (classic can't-go-wrong recipe).

I haven't had it since I was pretty young, but I'd eat it again in a heartbeat if it were available. Pun intended.

__________________
Homercidal is online now
 
Reply With Quote Quick reply to this message
Old 02-03-2009, 07:46 PM   #9
shrades
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: North liberty Iowa
Posts: 214
Default

I have been an avid deer hunter for years here in Iowa, but can't get past the heart thing. I take it out and usually give it away.

__________________
shrades is offline
 
Reply With Quote Quick reply to this message
Old 02-04-2009, 03:32 AM   #10
Ceedubya
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Helena, MT
Posts: 1,515
Liked 11 Times on 11 Posts
Likes Given: 11

Default

Quote:
Originally Posted by shrades View Post
I have been an avid deer hunter for years here in Iowa, but can't get past the heart thing. I take it out and usually give it away.
I used to be the same way, but now that I have eaten it It will be a regular thing.

Seriosly, if someone gave you this and didn't tell you what it was, you would think it was the best piece of deer meat you ever ate.
__________________

Hey, careful, man, there's a beverage here! - The Dude

I don't understand the purpose of the line, "I don't need to drink to
have fun." Great, no one does. But why start a fire with flint and
sticks when they've invented the lighter?

Ceedubya is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
I Have Venison...Now what?? Revvy Cooking & Pairing 34 01-06-2009 08:17 PM
Bad Venison?? Decojuicer Cooking & Pairing 12 01-03-2009 06:49 PM
Your Venison Chili Recipes.... Revvy Cooking & Pairing 6 12-22-2008 07:58 PM
Lets talk Venison RC0032 Cooking & Pairing 19 11-26-2008 01:33 AM
Venison Recipes?? Tophe Cooking & Pairing 14 11-30-2007 10:42 PM