How to Cook Venison Deer Heart Recipe EASY!!
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- Опубликовано: 18 окт 2024
- Breaking Wilds - Home Cookin Hunter Joel Lickliter shows you how to prepare and perfectly cook a venison heart in a cast iron skillet. This recipe is super easy, extremely flavorful and delicious!!!
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As a child, my grandmother used to roast the heart and serve it to us kids. I was the only one who would eat it so I always had all I wanted. Absolutely love the heart any way it's prepared to this day!
Beautiful! Good to see people using as much of the harvested animal as possible. We eat what we kill. Keep up the videos!
That was damn delicious. Got my first ever deer this morning and had the heart for dinner. Thanks for the great video and instructions.
Thanks for sharing. My buddy just made these and said he used your recipe. He loved it too. God bless ya.
The heart is always the first thing I eat in my deer. I like a little flour, cayenne pepper, garlic, salt and pepper and I fry it in butter. Delish!
Step 1) drink red wine. Got it. With you so far.
I was doubting you on adding wine in the end so I split it in two different skillets. Both very tasty but the wine caramelized the onions (plus the added fire roasted red peppers and baby bella mushrooms) and it was AMAZING. I marinated our heart pieces because we needed to take up time but next time I'll try going straight to the skillet. Thank you!
Andi Surface haha Yum, that sounds delicious! Glad you enjoyed it!
Thanks for the recipe! Just one thing as a matter of vocabulary correction (sorry, anatomy teacher here). The ventricles are the lower, larger chambers of the heart, the vessels on the top of the heart that you first cut off. Those vessels can simply and collectively be referred to as large veins and arteries and more specifically as the inferior and superior vena cava, the pulmonary trunk (divides into pulmonary arteries that deliver blood to the two sets of lungs, and the aorta. What you end up keeping after removing these large vessels and the exterior fat is the muscular chambers of the heart, which includes the smaller atria and the larger, more meaty, ventricles! Still - great video. My first deer of the season - yesterday - included the heart in the refuse pile. Never again!
After watching this, I will never throw another heart away again. In fact, this will become my celebration dinner the night of the harvest!
Nope! Our first meal after harvesting a meal is liver, fried onions, bacon and whipped potatoes with a little pan gravy. Every bite will be a piece of liver, some fried onions and a piece of bacon. M-m-m-m! The next night it's backstrap with sautéed mushrooms. THEN we have the heart. While I like it fried with garlic, onion and peppers, my favorite is boiled or fried, chilled then sliced thin and make a sandwich with it on rye bread with thin sliced onions and a good mustard. Oh my God!
@@lindamarcella4781 Any reason you wait until later for the heart?
@@rubensarino4217 just to eat the other parts that are bestvto eat first. Liver is not very good frozen then cooked. Gets a strange texture. Tenders are best fresh out of the deer for lunch.
I keep coming back to this video every year. I love the easy instructions and it tastes so good. I have turned seven people now on to saving and eating the heart. Thank you!!
Pro tip: don't add the garlic so soon in the cooking. It will be scorched by the time the onions are ready. Brother is bringing over a heart for Thanksgiving. Can't wait to try this recipe!
Yes. Becomes bitter-tasting once scorched.
These are great eats. We stuff with a little cornbread stuffing and pecans before wrapping in bacon, rolling, and tying, then slicing. Save all the fat trimmings and uglies and make a little dog treat for your hounds. Good with a variety of sauces! My favorite part of hunting season.
Just followed this and in all honesty, it's better than tenderloin! Wow, always pickled the heart but no more! Ashamed now that I've even left a few lay over the years. People don't know what they're missing. Great video! Thanks!
Valentines Day 2023, just finished cooking deer heart dinner for my wife she was impressed and enjoyed your recipe fast easy delicious. served with wild rice, green beans and a glass of red wine . Thanks for the video.
Ahh, Valentine's Day. The symbol of love!❤No better way to celebrate Valentine's Day than to eat a "hearty" meal.❤🔥
Honestly, the level of cheese in this video is unprecedented! And I love every minute of it
Harvested my first deer on October 13th.... A beautiful whitetail doe. Really wanted to not waste any part of the deer, and was intrigued to cook the heart. Found this recipe, followed it to a T.... And I can say it was wonderfully Delicious!!! Thanks Bud!
I dressed me first deer recently, I reached inside the first thing I found was ...guess what, that's right the ❤. I was so excited I ripped to free washed it and threw it in the freezer. . I felt like savage untill I stumbled upon the video. Thank you and it's Valentines day soon I'm getting some red wine and sweet onions yeeha....
Like this recipe yep. I like to eat the heart (venison, cow, chicken, etc.) as it if really good. My son got his deer 2 days ago and we ate part of the heart tonight. I will freeze the rest and use it later on when I want a snack. I started up hunting again last year after I retired. I am 67 female. Went hunting with dad, uncles, cousins when I was a kid.
I tried this last year based on your recipe. I was so surprised by how good the meat tasted. Thank you
My mouth waters watching you eat that venison heart. I filet my Wisconsin venison hearts open instead of steaking it and sprinkle salt and pepper on top. Pan on low heat with butter. Only a minute or so on each side. Fantastic! Thanks for the video. I too cry thinking about all the hearts I left with the gut pile. Never again.
This guy reminds me of a sober tickle from moonshiners lol
Bro🤣🤣
Did you just assume his sobriety?!? :P
@@For2went anybody is sober compared to Tickle
Sober?? Lol
Haha
All i can say is "Amen Brother!" Heart is Sooooo good (if it's not over cooked!) And, the bigger the animal, the bigger and more heart you get to enjoy!. Great video! I can almost taste it!
Excellent video. Gonna try my first deer heart tonight. Like you, I've been throwing them away for decades. My dad never ate them so it just didn't occur to me. Harvested a deer last week and tried to save the heart, but while I was inside cleaning up a hawk swooped down and stole it!! Fortunately I got another one two days ago, and this time I took the heart and liver inside as soon as I was done field dressing it, LOL.
Right on! Let us know what you think!
Tried it today to your direction, and it was perfection, 1st time eating venison ❤️.. I don't wanna be a sinner throwing that delicious meal away.. I have given many young deer hearts away over the years, and livers, but hands down, awesome recipe and most excellent video production in the kitchen on your part..SEMPER FI buddy.. I'll eat deer heart again,and again,God willing😁😛
Everytime i harves a deer i have to rewatch and think first of always cooking the heart greatrecepe
This should be illegal, nothing should ever look that good, that looked absolutely incredible, I'll never leave the heart behind ever again!!!!
Me personally, am a Vegetarian. So I can't eat it.. But I'd totally would love to cook this for my partner. They eat anything so a heart for Valentine's day would be so cute and lovely!
You are a good person. Thank you for giving vegetarians and hunters both a nod towards mutual respect.
I have done my hearts in a pressure cooker with onion, garlic and mushrooms. I have never thought about pan frying them. I will next time for sure. Thank You.
You taught me how to cook country fried deer steaks yrs ago now I’m fixing to cook my first heart. Great vids man.
Can’t wait to give the heart with your recipe a try. Fantastic tutorial. Love your presentation. 🎉
True gourmet! The same handling for Elk. Absolutely the best steak sandwich ever. Your removing all fat and gristle is a perfect finish. Thanks for appreciating an overlooked cut.
Nice to see a video of cooking the venison heart. I’ve been doing it this way for years and people have been asking how it’s done. Now I can just send them to this video. Great job!
Only recipe you need for deer hart salt and pepper. Yummy
I pressed this video as a try not to look and now I can’t look away it looks pretty good
Nice! I have been eating the hearts of harvested game since I was a child.... That' awhile ago... Like the way you did them.. If you want to try another method... Clean all ventricles and other white parts off meat. Slice to 1/2 inch slices, butterfly the steaks with a razor or xacto blade on both sides. Dip in egg then some seasoned flour (to taste) Heat iron skillet with olive oil. Drop steaks into pan for 90 seconds on each side.. Bon Appetit ! Great Videos...I subscribed..
Ken Martin We are definitely going to try that, thanks!
Breaking Wild You will like it... Heart does not need allot of heat
MMMMM I TRY THAT
Best instructional video of cooking a heart. Good job man!
This is the best chef that I would like to see more of.
awesome video man i love seeing ppl trying offal meats and not wasting ANY of the animal
I’m about to cook this. Only my third deer ever but I’m glad I haven’t wasted so many of them because I hear it’s amazing. Can’t wait to try. Thanks
Hmmm if I don't blow the next heart up I might try this
thesweatleaf Let us know what you think when you do!
I put a twenty guage shot through my first one. It still tasted great.
Same here! The last two deer I shot had major damage to the hearts. Like half melted jello.
That was my issue today mine ended up blown to pieces
So true
I love this video. So simple and I’m cooking heart right now. Love it. Thank you so much.
I asked a friend of mine to save the heart from his next kill. just got it yesterday and just got done watching your video. I have all the ingredients in my kitchen and heading there now. thanks for the tips.
Tom Thomson Yes! Can't wait to hear what you think! Take a picture and tag us on IG @breakingwildtv or post to our Facebook page!
Breaking Wild.... Sorry, too late for pictures I ate already.
The only modification I made to the ingredients was, I added mushrooms.
My heart was not quite as lean as yours, mine had a little more "white" to it. Non the less, it cleaned up well. You were right on with the cooking time, it cooked up really quickly, I got mine to a nice medium rare, I think if it were to go medium well too well, it would be rubbery. That said, medium rare too medium is right on the money for tender-ness.
The simple recipe you suggest leaves a lot of room for people to add their own touch, but yet, by itself allows the meat to stands on its own.
From start to finish it took less the 30mins to sit and eat, that includes washing up the pots and cutting board. (Keep your 'other half' happy).
I invited my wife a daughter to try it, they respectfully declined, just left more for me.
Thank you for the suggestion.
I'm be waiting for the next heart.
Well done. I heard it was good and I finally had some last year. I can't wait to process my next deer. I will be doing this on the griddle
This is great. My husband is bringing a heart home today and I'm going to try this tonight.
Absolutely awesome..!! have eaten many a deer and moose heart, it may well be the best cut of all!! Couldn't agree with you more!!
Yum. Your video was the first I watched on cooking venison heart steak. I got two bites out of the first one, but my kids said it was 5 star.
Delicious, simple recipe. Thumbs up & subscribed. Needless to say, I'll be hiking up my sleeves every time we hang up a deer from now on
Oh yeah . . . dreaming of deer camp. Nicely done.
We are too! Thanks!
Joel this was awesome guy. Never again will i throw the heart away. Its like filet mignon!!!
Thank you! It's an amazing cut!
I have been eating the heart and liver for years. I have done the steaks and I have even baked it. For the baked heart I did the same prep stopping after slicing the top off. I then stuffed it with whole crushed garlic cloves, wrapped in foil and finished on the campfire. Slice and serve. This also works for beef heart just a big size difference.
MOST FOLK BE FREIKIN OUT RIGHT NOW TKS FOR WATCHIN
Not too bad. Actually made it last night. My son got a big buck this weekend so it was really convenient. We trimmed the 2lb heart and diced it up. Cooked it with onions, garlic and mushrooms. I didn't have Merlot but red wine vinegar was pretty tasty too. I've grilled the heart before after marinading it but never like this in a skillet. It was much more tender this way. Had the texture and taste of a sirloin steak...
My husband and I just made this....sooooo good!😋
i have got a deer heart from my grandpa (he whanted to grind it up) that i whant to try to cook, i will try the way you made it and i can't wait to try it :D
Nothing says "be my valentine" like a tasty deer heart.
Got one in the freezer now. Going to give this a try. Thanks!
Looking forward to trying this! I usually just end up making a pate-like spread with my heart, but I'm really wanting to try something like this where I can get a good bite of the texture
,, Heart is one of the best cuts of the deer!! nice video Those tubes are Arteries and veins (The Aorta and pulmonary artery) The white stringy on the inside are the valves (bicuspid and tricuspid) ,, The large chambers are the ventricles..small chambers the atrium you carried the "ventricles" to the sink.. and then cooked it.. (as a pharmacist i had to correct your anatomy mistake) Good video , most people over cook them & makes them tough! i will try your cut next time though enjoyed the video!
I’d def drink beers with this guy
If the day hunting goes good that's what I have for lunch.
Man, thank you for this. Keeping it simple and explaining it easy. Kept my deer heart for the first time, and froze it. Think I'll make this for me and my wife on Valentine's day, which is also her birthday. Again, thank you for this.
the top you are cutting off is the aorta and pulmonary artery, you eat the ventricles! Great video!
you left out the tip that's the best part anyway great video I love deer hearts...TFS
You'll want to wait to put the garlic in until later. Garlic cooks much faster than the onions! Great video.
Heart is next. Thanks for the recipe. I had to make liver so my wife wouldn't know. Sauteed it in a little olive oil and some minced garlic then threw in some chicken breast and veggies. (Summer squash, carrots, Lima beans, pea pods and cauliflower.) Allowed the veggies to brown lightly then poured all that into a homemade pie shell. Topped with pastry lattice and baked in a 350 f oven for 45 minutes. Voila! Meat pie with veggies and she had no clue.
When asked about the meats, I told the truth. Venison and chicken. Just a little non-specific as to what parts of the deer.
I'm trying this tonight... Looks great
Hay bro I did the same for years Joel!! Waste what not these days!! I use a fillet blade for everything in the process buck knife to gut! I dont normally comment on videos but this one was a A- TFS Mother natures bounty good luck out there!
I appreciate this recipe! Helped my friend get his deer and he gave me the heart. I prepared it as described except I did not have the wine. Still was good!!! Thank you!
great episode! great lightings make the delicacy more delicious!! way to go man! luv your clips
i never keep the heart after field dressing.. But after watching this video, this year I'm going to save the heart & try this for once. It does look good & looks simple.
Heart is simply a muscle!! So it's steak. If you think of it that way , you can eat easier!! It's really good!!
***** A steak like organ, ok agreed!
YESIR
Brother, I saw this video about a week ago. I lung shot a Doe this morning and her heart was not even grazed. I got it and I’m gonna cook it on Valentines Day ! Preciate the heads up. Liked, Shared and subscribed !!!
Nowadayz Nig it was a little irony tasting but good though.
I have mine ready to cook right now and just wanted to review the process thx for sharing.
Candelario Sanchez Thanks for watching! Hope it turned out delicious!
Awesome recipe! Used it on my Antelope heart! Delicious!!!!!
The wine makes it - I used a fry cab, but I feel like you could even use a dry sherry too!
Thank you!!!!
Def. keeping all the hearts this year. That turned out great!
Thanks for the ideas I am gonna get a keeper this October !!!
Just used this for my first time eating deer heart. It was great! Thank you for the recipe!
I’m going to try this tomorrow night for dinner. Looks amazing.
I love this video!! So fun to watch and just perfect instructions to a beautiful meal. I look forward to trying this. Thank you so much for the video!!!
Can’t wait to make this again with my bow buck!
Great video! I just posted a similar recipe but breaking the heart down by unrolling it into 3 steaks. Either way, I’ll never throw a heart out again! Heart is right up there with tenderloins and backstrap in my opinion.
great video on how to prepare the man now I can give it a try thanks
This is mind blowing! We don't have dear hearts here. What other heart do you recommend? Have you ever tried smoking the heart?
Lee Montoya where are you from? I would recommend the heart of any game animal! It is an amazing all around dish! Smoking the heart is absolutely amazing! I'll try to tag you when I do a video on this!
This explains so much. I had fried chicken heart once. The whole heart. No trimming whatsoever. It was like eating a shoe.
* *Ryan Wilson,* * - Hahahaha....shit. I spit beer on my monitor. Yes, chicken hearts and gizzards are very tough. I guy them every week but simmer them in water for at least an hour. They go in our chicken soup.
These need an hour, *AT LEAST!* then add that to your larger pot of water for boiling your chicken.
Making this tonight, looks like a great recipe.
Right on! Let us know what you think!
Thanks for the recipe, This was the first time I have tried Heart. It turned out great I will be saving these in the future .
This is one of those things that I want to try before I die
man I am so happy I went with my better judgement and kept the heart
I love venison heart, but have never prepared it myself. Thanks for sharing this video!
Thanks for the idea to do this with the venison heart. I have done this with tenderloin or blackstrap, but not heart. I will certainly try it with some venison hearts I have in the freezer.
I like to butterfly it thin add a layer of pork or deer sausage and jellyroll it up dust it with flour brown all over take out start a good brown gravy add it back and slow cook it for a while. Serve sliced and gravy over rice.
Thanks so much I was looking for a quick but good way to enjoy my deer heart ❤️ It’s delicious People the heart is worth trying
i got one too and made a perfect frontal heart shot. i will be using this.
I've never had heart but after this video I must try it bro
I'd much rather been given this for Valentine's Day (ok any occasion) than a box of candy or flowers. 💗
I've never eaten the heart in 25 years of deer hunting. Killed three deer this year and left all the hearts in the gut piles. Next year will be a new beginning, and I'll come back to the recipe for sure! Thanks for a great video! Subscribed!
This is just what I needed...looks delicious. Does the heart freeze well? anyone know
I just tried a bite a few mins ago from a neighbor. It is amazing. I'm hooked
How did your neighbor cook it?
@@camel7355 he cut it up and cooked it up on a flat grill with onions and mushrooms. I wanna try it with cream of mushroom soup next.
I just tried it for the first time last night. Yup, pretty good!
Same as your neighbors but with some peppers too.
👍
Everyone cooks the tenderloins in camp. Cook the heart along with it. I soak mine in Scotch, Irish, or bourbon, while the charcoal is burning down. Then I season with Tony's, Cavenders, or just salt/pepper/garlic. Cook 4-5 minutes on each side in a covered charcoal grill. Pull it off and let it rest 5 minutes and your ready to go.
Carl Green hey man! I'm very interested in hearing more about this recipe of yours! Do you mind emailing it to me? joel@homecookinhunter.com
What is the big orange knife? I actually like it and I want to buy one
Diamante Jones it is a chef blade from a company called Bubba Blade.
Thanks man
I feel liking Hannibal cooking the heart.
:D !!!!