Minnesota Cooking: Venison Heart - Sauteed
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.
- 1 deer heart, sliced
- 2 cups flour
- 2 eggs
- 2 cups cracker crumbs
- 2 cups canola oil
- chop crackers. Get bowls with flour, egg and cracker crumbs
- dip pieces in flour. Dip into egg. Dip into crackers.
- heat oil on medium.
- add coated heart to hot oil. Fry until golden brown on both sides.