No, just start slicing at the tip of the heart, about 3/16"slices, and work your way to the big end, rinse it out real well, once you get to the big end (I usually do mine the first night or 2 no freezing if possible) it starts getting into all the cartilage from the arteries, I cut around the thickest stuff and throw the most of the arteries away. Then drain a can of mushroom slices and slice an onion up and throw it all in a pan with olive oil or butter, spices and seasonings i usually include are garlic salt Lawry's seasoning salt onion powder, and whatever else sounds good. I cook low and slow, maybe on a medium heat with electric stove. I also do the same with the inner loins, usually in the same meal. Boy now I'm hungry!
That sounds good, Shaggy. Thanks for the tutorial. Wish I wouldn't have froze mine now. Hopefully it will still be okay. I am going to try it as soon as I can. I will have to wait until my wife isn't home. After The Deer Liver Incident of 2000 I am no longer allowed to cook organ meats in the house--muscle meats only. "But that was 16 years ago," you say. "Surely, she will have forgotten by now." But they never forget, Shaggy. They never forget.
For those that might want to try bottling/canning their deer meat; I don't hunt myself, what pressure and for how long?
Sounds like a story! I made that recipe for the couple that lets me hunt their land, she had never had venison, or heart for that matter, and certainly not venison heart, he never tried heart but had venison. But they both were up for the taste test, needless to say I'm allowed hunting access for quite some time she absolutely loved it, and my buddy said he felt a little salty for letting the other guy who hunted throw the heart in the gut pile. Frozen for a little while will be fine but like everything else, you can't beat fresh never frozen, thumbs up for trying something new I hope you like it!!!
We don't save the heart any longer but when we had deer camp we used to just roll them in flour and fry them. I've tried them other ways but this is the only way I'd eat them. Also only ate them when fresh.
We used to use only quart jars when our sons were still home but now use pints. The only thing we added to the meat was 1 teaspoon per quart or 1/2 teaspoon per pint. Add nothing else. Also, we've seen instructions where they say to fill the jar perhaps 3/4 of the way and don't pack it. My wife doesn't know any better and has always really jammed the meat in and fills the jars to the top or at least to about 1/4" from the top. (The box can lids come in usually will tell how much room you can leave.) Before you put the lid on the jar, make certain you completely wipe around the lids of every jar. Otherwise they will not seal. 10 lb pressure for 90 minutes for quarts or 75 minutes for pint jars. Timing does not start until you get the diddler adjusted. To adjust, once it starts solid, adjust the temperature to it will diddle 4 times per minute. When the time is up, turn off the heat and let it cool naturally; don't try to hurry it. That will take at least 1 1/2 hours. When the cooker is cooled enough to remove the diddler, remove it and wait a few minutes more before releasing the lid. Also, make sure no fan is blowing air when you remove the cans from the cooker. We just double up some towels and set the jars on them. Also cover the jars with towels to make sure no drafts get on them. You'll hear the cans seal as they cool and you can tell if one does not show the indented lid; that one did not seal so eat that one up right away but that is a rarity. Hope this helps.
I have a dial pressure bottler; so for me, I start timing once the pressure has reached the 10 lbs and is holding steady.
