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Minnesota Cooking: Venison Heart - Sauteed

Updated on November 25, 2017

Venison Heart or Deer

If you are lucky enough to shoot a deer in the first place, and have the foresight to remove the heart, you should prepare the heart in the following manner.

Soak the heart in water to float out the extra blood. Slice the heart into finger thick slices. Remove as much gristle and lung tissue as possible. Heart is a dark brown color.

Discard the lung tissue.

The best method is to grind up some saltine crackers, fine in a food processor. You'll need to coat the outside of the heart with flour. Then, a coating of some beaten eggs, then coat with the finely chopped crackers.

Place in the hot oil, making sure that you've added enough oil to have oil surround each piece. Fry until golden brown on both sides.

Cook Time

Prep time: 1 hour
Cook time: 30 min
Ready in: 1 hour 30 min
Yields: deer heart for two
Cast your vote for Sauteed Deer Heart

Ingredients

  • 1 deer heart, sliced
  • 2 cups flour
  • 2 eggs
  • 2 cups cracker crumbs
  • 2 cups canola oil

Instructions

  1. chop crackers. Get bowls with flour, egg and cracker crumbs
  2. dip pieces in flour. Dip into egg. Dip into crackers.
  3. heat oil on medium.
  4. add coated heart to hot oil. Fry until golden brown on both sides.
package of saltines
package of saltines
use chopping blade
use chopping blade
high speed
high speed
use pulse if you have to
use pulse if you have to
chop fine
chop fine
chopping until all stray bits are chopped is key
chopping until all stray bits are chopped is key
finely chopped crackers
finely chopped crackers
coat with plain flour
coat with plain flour
discard lung tissue
discard lung tissue
beat eggs
beat eggs
oil in pan, enough to surround heart pieces
oil in pan, enough to surround heart pieces
oil should be hot enough to sizzle heart immediately
oil should be hot enough to sizzle heart immediately
dip floured piece in egg
dip floured piece in egg
dip egged piece in cracker
dip egged piece in cracker
both sides with cracker
both sides with cracker
place in hot oil
place in hot oil
fry until golden brown on both sides. May have to carefully turn more than once.
fry until golden brown on both sides. May have to carefully turn more than once.

Comments

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    • firstcookbooklady profile imageAUTHOR

      Char Milbrett 

      11 months ago from Minnesota

      Smile. Thanks, Wesman Todd Shaw, for your comment.

    • Wesman Todd Shaw profile image

      Wesman Todd Shaw 

      11 months ago from Kaufman, Texas

      Well, I can't say I've ever had venison heart. But by golly, I'm not into wasting things either, and I have enjoyed your presentation.

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