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Be Still My Heart…

November 4, 2016

Deer heart tacos… so I can eat you.

Iggy isn’t the only one to get treats when I kill a deer.  It’s been pretty good eats around here the last couple of evenings.  As usual, there are two parts of the deer that I like to celebrate with right after a kill, the heart and the tenderloins.

I cooked up a tenderloin Wednesday night, pan fried with butter and garlic.  With a reasonably decent Malbec, I have to admit I was feeling a little decadent.

I was going to hold off on the heart until this weekend, but as last night rolled around and I was craving Mexican food, I decided to whip up some heart tacos.  There they are in the photo, and they were much, much better than they look.  I’m no food photographer.

I can hear you saying, skeptically, “heart?”

Absolutely, and if you have never tried it, you’re missing out.  It’s not like liver (which I can’t stand) or other wobbly bits.  It has a texture more like a firm steak, and the flavor is concentrated, meaty goodness.  It’s also easy to deal with in the kitchen.  The only thing you should do differently than other cuts is wash the blood out of the big vessels.

Now, I’m no Hank Shaw, and I don’t really use recipes when I cook, but I generally do OK.  Not that it’s particularly difficult to do a good job with venison heart.  The trick, as with any game meat, is not to overcook it.  Personally, I like it cooked somewhere between rare and medium rare.  I also, personally, like to let the flavor of the meat take the main stage… so no bacon wrapping, or marinating in strong flavors like Italian salad dressing (yes, that’s a thing).

For the tacos, I trimmed the tough parts off of the heart first, and then cut it into cubes about 1/2″ or 3/4″.  What are these “tough parts”, you ask?  It’s hard to describe, specifically, but if you have ever handled a heart, you’ll know what I’m talking about.  Nothing about processing wild game meat is rocket science.  Seriously, you can do most of it by feel.

Anyway…

I put the cubes in a bowl, and tossed them with a little olive oil.  Then I mixed up my own version of “taco spices”, including some salt, a liberal dash of black pepper, some cumin, some onion powder, and some garlic.  That may or may not have been everything.  A family friend brought me a bag of little hot peppers (not sure what kind, but they look like Thai chilis, and they’re hot as hell), so I finely diced three or four and tossed them in with the spice mix.  I like really spicy stuff, so if you’re jotting this down for future use, consider your own heat tolerance.

I squeezed a lime over the meat before tossing the whole mix into the iron skillet with a very light coating of bacon grease to saute for a few minutes.  I use my judgement on when things are done, which isn’t very scientific, but I’m reasonably good at it.  You can test doneness by pressing on the meat to see how much it gives.  It should be just firm.  Mushy means it’s less done, and hard means it’s over done.  Personally, I’d rather err on the side of underdone than risk overcooking.

For the topping, I just diced a tomato, an alligator pear (avocado), and a few more of those little peppers.  I added a half spoonful of chopped garlic and some cumin, then squeezed a lime over this as well.  I would have loved some diced onion in the mix, but I’m out of onions right now, so I lived without.

I love to fry my corn tortillas lightly in the skillet, but last night it was getting late, so I buttered them and stuck them under the broiler for a couple of minutes.  They weren’t perfect, but they still had that toasty corn deliciousness.

So that’s how I do it, and I was really happy with the results.  If this is too non-specific for you, and you’d prefer to use a recipe, I highly recommend taking a look at Hank Shaw’s latest book, Buck, Buck, Moose.  Hank’s recipes are generally easy to follow, and well-researched as well.

By the way, I like to eat the hearts of every type of game I hunt, from deer to wild hogs, to game birds.  They’re all wonderful on the table.

Comments

10 Responses to “Be Still My Heart…”

  1. Kat on November 4th, 2016 06:13

    So let me get this straight… while I a away working hard in the big city, you shoot a deer, eat the tenderloins AND the heart?!

  2. Phillip on November 4th, 2016 06:57

    Well, you know… it’s not as good if you don’t eat it while it’s fresh.

    Guess you’ll need to get down here, get in your stand, and shoot your own deer.

    Oh, and I saved a tenderloin. I only ate one.

  3. David on November 4th, 2016 08:34

    One of my favorites too Philip. I especially love dove hearts on a skewer with nothing more than salt. I throw them directly on high heat and cook them to medium rare perfection.

  4. Be Still My Heart… | AllHunt.com on November 4th, 2016 09:35

    […] Be Still My Heart… […]

  5. hodgeman on November 6th, 2016 15:36

    Eating heart is growing on me…I’ve begun recovering them if I haven’t managed to blast it in the process. Pretty easy cut to deal with actually, all other things considered.

    In tacos…haven’t tried that yet but it’s on the short list thanks to this post!

  6. Phillip on November 7th, 2016 09:26

    Hodge, I did the tacos because they were really quick and easy, and it was getting late. But it is a good way to go, and simplicity is never a bad thing in the kitchen, or on the table.

    And David, dove hearts are the “chef’s treat” around here. I do them the same way you described. I’m almost ashamed to say, they used to be the dog’s treat when I was cleaning birds… but not anymore. Sorry, Iggy.

  7. JAC on November 10th, 2016 21:31

    Of course I read this after a meal of soy chorizo. Good on you, P.

  8. Phillip on November 11th, 2016 05:37

    Did you really just type, “soy chorizo?”

    Oh, John.

  9. JAC on November 11th, 2016 11:10

    My last couple hunting trips were unsuccessful. Maybe you hadn’t heard.

  10. Phillip on November 11th, 2016 12:57

    You should find a better guide.

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