Have you heard the saying “have a heart”? Well, how about a seasoned and fileted deer heart? If you are an adventurous eater and have tried venison heart in the past, this new method of preparing it may just tickle your tastebuds. The foodforhunters.blogspot.com website that has this recipe posted also noted the following:
Note: We tried different coatings. One with onions, one with Italian bread crumbs and another with Dixie Fry. You can be creative and use whatever you like, such as Japanese “Panko” bread crumbs or even cracker crumbs. Jenny really liked the Dixie Fry and Italian bread crumbs. I was partial to the onions. Enjoy with your favorite dipping sauce.
Servings: 4 appetizer servings
Prep time: < 30 minutes
– 1 deer heart
– Dixie Fry, Italian Bread Crumbs (store bought), or Onion coating (See recipe below)
– 1 egg
– 1 cup flour
– 1/8 tsp. salt
– 1/8 tsp. pepper
– 1 tsp. onion flakes
1. Wash the heart thoroughly under water, removing excess blood. Squeeze if you have to. Cut off veins and arteries, basically all the white stuff. Since Rick shot the deer through the heart, the entire top of the heart was cut off.
Tip: You can put the heart in the freezer ahead of time so it is easier to handle and slice into. Just remember to take it out before it actually freezes all the way through.
2. Lay the heart sideways in front of you and cut into half inch slices. Look for any metal that might’ve lodged in from the shot. Not fun to bite into.
3. Dry your heart pieces by dabbing them with paper towels. Lightly sprinkle with salt on both sides.
4. Now set up your dredging station. In a small bowl, beat one egg. In a dish, pour some coating. Then another dish to lay your finished pieces.
5. Dip each piece into the whipped egg, just enough to coat. Then dip into your coating, making sure to cover all sides very well. Lay onto the third plate in a single layer.
This is Dixie Fry is pictured above.
This is the onion coating on the left.
This is the Italian bread crumb coating on the left.
6. In a large frying pan, heat up enough oil to cover the bottom over medium heat. Once hot, lay down your coated heart slices in a single layer. Do it in batches if you have to.
7. Fry until the coating turns golden brown, and then flip and fry the other side. Transfer your finished product to a dish lined with paper towels.
Enjoy with your favorite sides and sauces, like green salsa, ketchup or steak sauce.
Click here for the original recipe post: http://foodforhunters.blogspot.com/2011/06/deer-heart.html.