Deer Heart (TQ Seasoned and Sauteed in Butter)

Discussion in 'Wild Game' started by bearcarver, Apr 9, 2013.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Deer Heart (TQ Seasoned and Sautéed in Butter)


    Sooooo---I never used any cure on a heart before. All we ever did with the hearts, if they weren't blown apart, was soak in salt water for a few hours, rinse, season, and sauté.
    The only thing I did different this time was to soak in TQ & Brown sugar for 24 hours.
    My mission wasn't really to cure the heart meat, because I wasn't going to smoke it low & slow.

    The rest is explained above each picture.

    Thanks for looking,
    Bear



    One Fresh Heart from a small 95 pound Doe:
    DSC04700.jpg



    Cut in quarters & remove all but red meat:
    DSC04703.jpg



    Slice into thin strips:
    DSC04705.jpg



    Weigh & measure proper amount of TQ:
    DSC04706.jpg



    Coat slices with TQ and an equal amount of Brown Sugar:
    DSC04708.jpg



    Put in Ziplock bag for 24 hours, flipping once:
    DSC04710.jpg



    Rinse, dry, and season with CBP, Garlic Powder, and Onion Powder:
    DSC04713.jpg



    Throw in hot pan with butter:
    DSC04719.jpg



    Just about done:
    DSC04721.jpg


    A little chewy, but awesome flavor!!!
    DSC04723.jpg
     
    Last edited: Oct 14, 2017
  2. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks good bear. We usually do the same, soak and cook method. Usually at camp. Cured and smoked would probably be good!
     
  3. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Sailor!!!

    And yes, I'll be curing & smoking the next heart I get. Since I'll be doing it low & slow, I'll give it a full cure.

    This one was only cured for flavor.

    Bear
     
  4. mr t 59874

    mr t 59874 Master of the Pit SMF Premier Member

    Looks really good Bear, can't beat a young doe.  Could you use a tenderizer with the TQ to tenderize the meat a little.  Sounds like the next one might be spot on though.

    Tom
     
  5. woodcutter

    woodcutter Master of the Pit OTBS Member

    Nice job on your heart! You always do a nice job with your threads by explaining everything.
     
  6. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Mr T,

    I always tried to stay away from MSG, but low & slow might do it.

    Bear
    Thanks Woodcutter!!

    I don't only make my step  by steps easy for others to follow------I make them easy for me to follow too!!

    Bear
     
  7. that's a great use of the heart!!  I baked a couple hearts and a liver then sliced into 1/4" strips and froze to give to dogs as treats.  why should the coyotes get all the good stuff??

    [​IMG]
     
  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    LOL---When I was a kid, we had a great dog----"Mitzi", a mongrel, looked like a big fox!!

    When we took her rabbit hunting, she would run back & forth checking out every little grass hump.

    Then when she kicked up a rabbit, and one of us shot it, she'd run over to my Dad.

    He'd immediately gut it, remove the liver, cut the gall out of it, and hold it in his hand.

    Mitzi would suck the raw rabbit liver up, and go bright back to looking for more!!!

    Bear
     
  9. mrh

    mrh Meat Mopper

    I would imagine smoking it would be very good.  Probably come out like jerky if it was cooked enough.

    Mark
     
     
  10. looks good. i have only had pickled deer heart before.
     
  11. moikel

    moikel Master of the Pit OTBS Member

    Looks great Bear .Nice to have you back.  Anything on your radar that you could post in the nose to tail section we started while you were sidelined? MICK
     
  12. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    That Heart looks good, Would you smoke it sliced or trim then roll and tie it? I have Braised Beef Heart and it was as tender as any Pot Roast but with a Beefier flavor...JJ
     
  13. bearcarver

    bearcarver Smoking Guru OTBS Member

    This stuff was close enough to jerky.

    I'd like to smoke it to a tender finish.

    Bear
    Thanks Ricky!!

    Bear
    Thank you very much!!!

    Good to see you too.

    I have some things I smoke while I was absent from SMF.

    I'll gladly post them for my old Buddies!!!

    Bear
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Jimmy!!!
    I think if I was going to slow smoke it, I would cut it in quarters, trim the valves & strings out of it, and leave it like that (Like the second picture of this thread).

    Bear
     

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