Made meat this morning

[djbogle]

Got in the stand too early this morning, around 5:40 a.m., but it gave me a chance to drink some coffee and ponder some of the many mysteries of the world. Saw a big doe and a fawn around 7:00, and two more smaller does about 15 minutes later, but no shot opportunities presented themselves. At 7:50 I caught movement to my right. It was a decent spike feeding towards me. Since I'm probably going to lose this place after December I decided to take the shot. At 20 yd. the arrow hit it's mark. Had him checked in and was back to the house by 10:00, and he's quartered and hanging in my shop refrigerator. I'll have fresh heart this evening, and I'll butcher him Friday. emoHungry

 

[ole blue]

emoThumbsup

 

[TAzGa]

emoToast

 

[Jmax]

Looks like some good meat to me. emoThumbsup Jmax

 

[mkilgo]

Congrats, nothing like killin one with a bow is there............

 

[churly]

Jmax - 10/6/2008 6:35 PM

Looks like some good meat to me. emoThumbsup Jmax

yep, but he walks at Tucker Ridge! HA! Jmax eats the heart straight out of the deer like the Indian on Dances with Wolves

Conrats on the kill! How do you prepare heart and is it really good?

 

[rsimms]

churly - 10/6/2008 6:39 PM
Conrats on the kill! How do you prepare heart and is it really good?

Fresh heart is great! Cut into slices, roll slices in a little flour and fry in butter... emoHungry

 

[djbogle]

He'd walk on most of my other spots, as well. This property is going up for sale in December, and I'll lose it for next year, so it's a meat hole for this season.

 

[Guest]

WTG Danny. There is nothing like fresh deer meat. Before I had my first attack of gout I would eat the heart from most every deer I killed. Slice it about 3/8 to 1/2 inch thick, dip in egg wash and roll in seasoned flour or cornmeal and fry to a golden brown. If it is not overcooked you can cut it with a fork. Very mild and tender. emoHungry

 

[josh.schreiber]

PICKLE IT!
ill try the fried heart if you try it pickled

 

[skeeter07]

emoToast

 

[bassncorey]

MMMMMMMMMMMMMMM DEER MEAT MMMMMMMMMMMM!

 

[bent rod]

Good job, emoHungry

 

[djbogle]

How does one go about pickling a heart?

 

[churly]

That sounds good. I just cant stand the irony, bloody taste of liver and I figured heart would be about the same, but I can handle mild and tender.mmmmmmmmmmmmmmmmmm

 

[josh.schreiber]

Churly, I hate liver too. (Unless its KFC's chicken livers, which are so heavily fried you can barely taste the 'liver' taste). Pickled heart tastes nothing like liver. I think you'll be glad if you do try it.

DJ:
I tried asking my Dad exactly how he does it, but hes out of town and I couldn't get ahold of him.
I found two that are pretty much the same. The only variable is you get to pick and choose what spices you like.

Pickled Venison Heart
1 med. onion
Pickling spices
Add salt to hot water until it wont absorb any more
Add 3/4 tblsp pickling spices (more or less to taste)
Slice onion in and add to salt water
Add heart and cover with liquid.
Keep heart submerged over night 8-12 hours remove from liquid and
cook like corned beef
*note* I like to cook mine in sour kraut.

Pickled Deer Heart
Deer heart
3 cups vinegar
2 cups sugar
2 tablespoons pickle spices
1 sliced onion
Cut and clean heart. Soak for 1 hour in salt water. Cover with fresh water and boil until tender. Drain.
Combine vinegar, sugar, sliced onion and pickle spices. Heat just to boiling and pour mixture over heart which has been cooked and cut into bite sized pieces ready to serve after 4 - 5 days.

 

[Guest]

Churly I forgot since it has been several years since I ate deer heart but I do remember soaking it in water with a little salt overnight to get the blood out.

 

[rsimms]

churly - 10/7/2008 9:31 AM

That sounds good. I just cant stand the irony, bloody taste of liver and I figured heart would be about the same, but I can handle mild and tender.mmmmmmmmmmmmmmmmmm

Like you... I despise liver. Yuck!

Heart is absolutely nothing like liver....

 

[churly]

Alright, if the hunting gods are so kind we shall have "heart of the beast" at camp this week. I'll let you know how we do!

 

[djbogle]

If you like chicken gizzards, you'll like deer heart.

I'm going to try and pickle one, but the wife and I like them boiled. I usually add about 1/2 tsp. of salt and 1/4 tsp. of garlic powder, with a dash or two of pepper while it's boiling. It's also a good idea to squeeze the blood out of the chambers soon as you get it out of the chest cavity. I always carry a quart zip-lock to put it in. I also like to soak it in salt-water overnignt in the fridge before cooking it.