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post #1 of 14 (permalink) Old 12-04-2011, 08:54 PM Thread Starter
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venison heart steaks

I saved the heart from my last deer as I have heard from past conversations about its palatability. anyone ever had heart before and whats your opinion of it?

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post #2 of 14 (permalink) Old 12-04-2011, 09:04 PM
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I save the heart and liver from all my deer, I like the liver and give the hearts to a friend of mine, they are kinda like liver but little tougher and stronger tase I think.
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post #3 of 14 (permalink) Old 12-04-2011, 09:09 PM Thread Starter
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I love liver, especially chicken livers wrapped in bacon. but I am somewhat reserved about venison liver for fear of not knowing exactly how to determine exactly what is safe and what aint. maybe it is all for nothing, and I hope it is but with all the nastey stuff out there, its called just being cautious.

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post #4 of 14 (permalink) Old 12-04-2011, 09:12 PM
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Some think the heart is the best on the deer. Me, I'm not much on heart. In PA they just boil the thing with onions and season salt then slice it and serve with crackers and cheese. I'll take liver on occasion.
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post #5 of 14 (permalink) Old 12-04-2011, 09:16 PM
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I love chicken liver and deer liver is about 3 times better !!
When I field dress I put liver n heat straight in zip lock and on ice if I'm not at home but most my deer I field dress at home so they go straight in a bowl and rinsed off and in the fridge, usually vacume seal the heart and freeze and eat liver next day
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post #6 of 14 (permalink) Old 12-04-2011, 09:37 PM
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We've been butchering our own deer for about 15 years and I've never even thought about saving the liver or heart. Gonna have to give it a try.
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post #7 of 14 (permalink) Old 12-04-2011, 10:03 PM Thread Starter
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I butcher my own venison as well, I took along a zip lock bag on the hunt of my last deer harvest and immediately retrieved the heart from the gut pile and bagged it. I keep 4 solid ice jugs in the cooler in my vehicle and immediately put it on ice when I got back. I steaked it out and packaged it up for freezing and I am now just waiting for the right preparation to come along to get me to thaw it out and do it up. I am going to have to do some research on the liver though.

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post #8 of 14 (permalink) Old 12-05-2011, 08:06 AM
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I too butcher my owna nd have a few times the liver and one time the heart. Although I love most liver, deer is way down on the lilst and yes, I do know how to prepare it.
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post #9 of 14 (permalink) Old 12-05-2011, 08:56 AM
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Quote:
Originally Posted by Predator View Post
I saved the heart from my last deer as I have heard from past conversations about its palatability. anyone ever had heart before and whats your opinion of it?

Here's my opinion of it.....

James 1:2-8
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post #10 of 14 (permalink) Old 12-05-2011, 05:50 PM
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I never ate any liver I would get sick just smelling mom cook it
heat on the other hand is my FAV. I will take it over the backstrapes or the tendorloins just rinse it out with cold water slice it up & all you really need is Garlic & Butter just do NOT over cook it ENJOY!!!!

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