Organ meats from wild game- venison heart, liver suggestions?

Discussion in 'Whats Cooking? Food, Drink, & Gear' started by Bert2368, Nov 15, 2019.

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  1. Nov 15, 2019 #1

    Bert2368

    Bert2368

    Bert2368

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    I have saved the heart and liver from a large deer, I had not done so in the past.

    A quick look online suggested I start by doing a couple of soaks in brine & a soak in fresh water for the liver, did the same to the heart, hopefully that wasn't a wrong guess.

    Looking at several recipes online for these now. What would YOU do???

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  2. Nov 15, 2019 #2

    AT5760

    AT5760

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    My grandpa always boiled the heck out of the heart, cooled it, then sliced it very thin for sandwiches. So I’d do that for nostalgia’s sake.
     
  3. Nov 15, 2019 #3

    Michi

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    Make a ragout with the heart. Divide and clean the heart, getting rid of the skin on the inside of the chambers and any blood vessels. Cut into small (half-inch) strips or chunks.

    Use a dutch oven or Römertopf to cook the ragout. Layer the chunks of heart with small pieces of smoked speck, onion strips, mushrooms, and flakes of butter. Season to taste with salt, pepper, a bit of thyme and two bay leaves (or whatever else you fancy). Add a dash of red wine in which you dissolved a tablespoon of tomato paste, and pour some cream into it as well, for good measure.

    Then put the show into a medium oven and cook until done. Should take 1-2 hours, depending on size of pot, etc. Just taste it at some point and keep it in there until the heart is tender.
     
    Last edited: Nov 15, 2019
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  4. Nov 15, 2019 #4

    mise_en_place

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    Awesome advice. You can also save a little time and grind it if you'd like. Most diners can't even tell braised heart isn't skeletal muscle.

    Heart is great and usually not necessary to soak, it's just very lean.
     
  5. Nov 15, 2019 #5

    Caleb Cox

    Caleb Cox

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    You can also make tartare from heart if you're feeling adventurous, breaking it down is just kind of tedious. I'm not a huge fan of slow cooked heart, while it is a tough muscle it's so lean that by the time it's boiled tender the texture is that of dry, overcooked meat.
     
  6. Nov 15, 2019 #6

    Bert2368

    Bert2368

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    I found another recipe where they marinate pieces of the cleaned heart in balsamic vinegar and olive oil, then quickly charcoal grill it.

    I have really liked some Mexican restaurant beef heart tacos I have had, wonder how they prepped it.
     
  7. Nov 15, 2019 #7

    Xenif

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    Xinjiang style bbq seasoning (cumin, Szechuan peppercorns, fennel seeds, paprika,cayenne peper, garlic powder, salt, etc .), Heart cleaned, cut to smallnpcs, and skewered. Sprinkle spice mix and grill on hot charcoal.
     
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  8. Nov 15, 2019 #8

    tgfencer

    tgfencer

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    Depending on the amount of liver etc, you could add pork + pork fat and go the pate/terrine route.
     
  9. Nov 15, 2019 #9

    Kristoffer

    Kristoffer

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    Having the heart smoked, then sliced thinly on sandwiches etc should be really nice as well.
     
  10. Nov 16, 2019 #10

    TheNewMexican

    TheNewMexican

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    One of our favorites for heart comes from that cool Cajun, Justin Wilson. I'll try to be brief;

    Meat Mixture
    1 venison or calf heart
    1 cup chopped green onion
    1/2 cup parsley
    1 cup bread crumbs
    2 medium eggs beaten
    1/2 teaspoon garlic powder
    Louisiana hot sauce / ground cayenne to taste

    Sauce
    1 cup chopped mushrooms
    1 cup tomato sauce
    1 cup meat stock
    2 Tablespoons Worcestershire sauce
    1 cup dry white wine

    Depending on the heart size either use the meat mixture to stuff or thinly slice the heart and use cotton string to create a wrap. Create the sauce in another bowl, sprinkle the heart with hot sauce, pour the mushroom sauce over the heart and bake covered at 350 F for two hours.

    Good stuff with baked potatoes, sour cream and chives!
     

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