Smoked deer hearts

[pellethead13]

I love a smoked deer heart and 2 hearts is even bettter!
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Cleaned all the fat off of them and coated with olive oil and a spicy rub.
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I smoked them at 250* for about 4 hours with two hours of hickory chips .IT was 170 ish hard to get an accurate temp on a heart ! :)
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They are quite tasty hot but also make a good snack on a cracker with cheese when cold.
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Thanks for looking ! CM

Heart may be my favorite muscle on a deer! Usually the first thing I eat day of the kill, looks great!

 

[buzzy]

I don’t eat liver but see what others do when butchering. They skin & devein the liver. Is this not needed on deer or is it something not thought to mention. My .02

 

[Bearcarver]

I don’t eat liver but see what others do when butchering. They skin & devein the liver. Is this not needed on deer or is it something not thought to mention. My .02

It's been awhile, but we never did anything but soak it, cut it up, and cook it.
Here's a "How-To" for prepping:
http://venisonthursday.com/clean-deer-liver-cooking-freezing

Bear

 

[buzzy]

OK I stand corrected. I'll have to try that next harvest. The wife likes liver & onions.
THANKS Bear

 

[Bearcarver]

OK I stand corrected. I'll have to try that next harvest. The wife likes liver & onions.
THANKS Bear

LOL---That's another thing I haven't had in a long time.
Mrs Bear hears "Liver", and starts making "Yuck" Faces.

Take something with you to the woods, to put the Liver in, because it's a bit delicate, and won't hold up like the Heart does.

Bear

 

[crazymoon]

LOL---That's another thing I haven't had in a long time.
Mrs Bear hears "Liver", and starts making "Yuck" Faces.

Take something with you to the woods, to put the Liver in, because it's a bit delicate, and won't hold up like the Heart does.

Bear

Bear, I carry a 2 gallon ziploc bag it holds both heart and liver with no leaks. :)

 

[crazymoon]

I don’t eat liver but see what others do when butchering. They skin & devein the liver. Is this not needed on deer or is it something not thought to mention. My .02

Buzzy, IMHO this isn't needed, I slice THIN and then soak in ice cold water and baking soda with multiple rinses.

 

[jcam222]

So what’s the texture of heart compare to?

 

[crazymoon]

So what’s the texture of heart compare to?

JC222, If you smoke a heart after a week in the fridge it will be soft and almost mushy (like liver,not recommended:)). I like to freeze or smoke w/in a few days and the texture is firm and a slight bit chewy but delicious!

 

[Odie Oskarsson]

Never had deer heart but i absolutley love lamb and mutton heart, normally braised and in gravy around here but here we come smoked hearts!

 

[crazymoon]

Never had deer heart but i absolutley love lamb and mutton heart, normally braised and in gravy around here but here we come smoked hearts!

OO, I think you will love a smoked heart! A slice of heart ,cheese and a cracker is excellent.

 

[Bearcarver]

LOL---I've had Beef Heart, Deer Heart, Bear Heart, Rabbit Heart, Turkey Heart, Squirrel Heart, and probably a couple others my Dad prepared many years ago, and I loved them all.

Bear

 

[HalfSmoked]

Your just a good hearted person Bear.

Warren

 

[HalfSmoked]

Crazymoon and Tallbm thanks for the likes they are greatly appreciated.

Warren