Big Fin's Favorite Breakfast - antelope heart

Big Fin · Oct 23, 2016

Pretty easy recipe. Sliced antelope heart (fresh not frozen), hot oil (I prefer olive oil), and some Dog Day spice rub. Turn up the heat and enjoy. More flavor than the palate can absorb.

[video=youtube_share;tBQWeue8TFw]https://youtu.be/tBQWeue8TFw[/video]

6mm Remington · Oct 23, 2016

I agree. Roll it into a little flour and season as you like. Serve it with pancakes and eggs oh my!

JCS · Oct 23, 2016

Everything tastes better fresh and in hunting camp.

duckhunt · Oct 23, 2016

Did a deer heart last fall fried with onions. Absolutely awsome.

teej89 · Oct 23, 2016

I was just watching this on youtube, did you cook them thoroughly or medium rare?

Big Fin · Oct 23, 2016

teej89 said:
I was just watching this on youtube, did you cook them thoroughly or medium rare?

Just south of medium. Any more done and heart can get chewy.

teej89 · Oct 23, 2016

Big Fin said:
Just south of medium. Any more done and heart can get chewy.

Thanks! I cook everything medium rare but wasn't sure if this was okay at medium rare as well.

noharleyyet · Oct 23, 2016

Pavlovian stimuli Fin.....ding ding.

genesis273 · Oct 23, 2016

This, after just watching Meat Eater talking about eating hearts, has me interested, and also wondering just how many hearts I've wasted over the years!

Walkathon · Oct 23, 2016

Looks really good, especially since I'm hungry. Do you have to core out major arteries within the heart or do you just slice and cook? Looks really good.

Southwind · Oct 23, 2016

Big Fin · Oct 23, 2016

Walkathon said:
Looks really good, especially since I'm hungry. Do you have to core out major arteries within the heart or do you just slice and cook? Looks really good.

I slice and cook. Might have a few bits of blood to remove from the veins, but nothing to worry about. If only they were as big as elk hearts.

Dave N · Oct 23, 2016

Never pan fried my deer hearts, mainly simmered in beef broth with garlic, onion and peppercorns then sliced for sandwiches. I may have to try your method on my next whitetail! Never heard of those spices but I'm sure what I have would work just fine.

idnative1948 · Oct 24, 2016

Just wondering.. Anybody soak their liver/hearts in salt water to draw the blood out? Something we have always done, but then again old school.

Dave N · Oct 24, 2016

I do. Heart, don't eat the liver.

ElkHunter11 · Oct 24, 2016

Looked pretty good! I've never eaten the heart, but thinking I'm going to give it a try this year when I bag my deer in a couple of weeks.

Lawnboy · Oct 24, 2016

I ate way too many cattle organs as a missionary in Paraguay. Gives me the willies now. Fin can have my portion. My dad always hauled out the heart and liver for dinner.

vanish · Oct 24, 2016

Ate deer heart for the first time tonight. Pretty good. Next time I'll try Fin's method.

shawfish · Nov 10, 2016

I've done hearts both fast and long cook method. The fast method I use olive oil or butter, quick saute, medium rare to medium, coarse salt & grind of pepper, squeeze of lemon juice and it disappears. Same recipe on venison liver (doe or youngster, never a rutting buck), but can add some flour for dusting first, is life altering - tastiest most mild liver, cook no more than 2 minutes per side, and cut slices not more than 1/2 inch thick. Long method is slow in the oven - 2 hours at around 300. Comes out super tender but different texture than the quick method. Both are excellent I think. Since it takes so long I usually make potatoes in the oven, baked or au gratin. Bottle of wine doesn't hurt either!

idnative1948 · Nov 10, 2016

I know olive oil is supposed to be healthier, but I have to go with a dab of bacon grease.

Big Fin's Favorite Breakfast - antelope heart

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