Grit

DO’S & DON’TS of Cooking with Deer Heart

Many hunters discard all organs while field-dressing a deer. I used to do the same, until I heard a veteran sportsman rhapsodizing about the culinary delights of fried deer heart and yellow onions. After that, I saved a heart, and my wife, Elaine, prepared it the same way. We found it tough and barely edible, with the yellow onions’ natural sharpness overwhelming the heart’s delicate flavor.

Deciding to give deer heart another try, Elaine slow-cooked the organ on low for six hours with a can of cream of mushroom soup. She then sliced the meat thinly and made the best sandwiches I’ve ever eaten. Over the years, we’ve become big fans of deer heart. We’ve found the key to this delicious organ is to prepare it correctly.

Wild and (Guilt) Free

Deer heart is a healthy food. Laura

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