I take the heart and cross slice it into “medallians” and trim out the valve casing. Take it through the process of cleaning it… you can always toss it, or give it to someone else in the end.
Here is how you butcher a deer and process the meat:
How to process a deer heart. The meat should be kept at as close to, or below, 40 degrees f as it can be, to prevent spoilage. Add the cut deer heart pieces to the skillet along with the chopped onion and garlic. How to trim and prepare deer heart.
This process also helps cool the carcass, slow bacterial growth, and remove blood and paunch (stomach) materials from the meat. Deer meat should be aged a minimum of three days and to over a week if possible. Cut away the vessels that enter the heart at its top, and trim off any fat.
‘if possible’ is meant to convey a warning. After killing and field dressing the deer, it is time to age the meat. Cover the bowl and place in the fridge for at least an hour.
I myself was a hunter who didn’t think they’d ever eat a deer heart. Gutting a deer as soon as you can after a kill is important to help cool the meat and prevent any meat from spoiling from bacteria growth or contamination from internal decomposition. After taking the shot comes processing, which determines how much meat from a deer you get.
There is more than one way to cook a heart, which means there is more than one way to. After a deer is killed, it goes into a rigor mortis state in which the muscles are contracted and stiff. Field dressing a deer is the process of removing all the internal organs.
So knowing how to hunt and process a deer are vital in a homesteading lifestyle. A young fellow gave me a nice heart and liver from his kill as he knew i loved liver and onions! Plus, you can process the deer into many different kinds of meat.
Now that dh got a deer, it's time to make a hunting season tradition: Flip everything and grill, uncovered, for 5 more minutes. Cut the deer up into sections and age it in a portable cooler for several days.
Thankfully, it is a pretty easy and quick process once you get the hang of it. First, clean the heart well under running water. Field dressing means removing the animal’s internal organs, also known as the entrails, which is necessary to preserve its meat.
If you keep a nice sharp deer hunting knife, part of this work can be done in the field before you bring everything home for cooking. To do this, cut the deer meat into the hams, shoulders, and loins. It’s simple to save and prepare a deer heart.
The process of field dressing is all about removing the different innards of the deer. Make sure the water gets into all chambers of the heart and any blood clots get flushed out. I provide creative ideas and expert advice, find opportunities and resources, and create content and the plans designed to improve performance and efficiency.
Once you have had a successful hunt using the best crossbow or gun, it is paramount to take care of your hunt and process it properly and in a timely manner. Don't toss out one of the best trophies from your big game hunt—fry it up instead. Place ice in the bottom of a large plastic cooler, or in several coolers, and place a shallow rack on top of the ice.
How to properly process deer to get more meat It has been 20+ years since i hunted and processed my own deer and my memory is not good! This brining process will draw blood out of the meat and add a hint of salt, making the meat better tasting and helping it retain moisture during grilling.
Place the deer heart slices (or chunks) in a bowl and cover with cold water with salt added. If the hearts are not cooked through yet, cover the grill and cook for 2 to 5 more minutes. With the right conditions, you can age the venison, process and store it to enjoy later.
However, when you process the entire deer in the field, it gives you the option to bring home only the parts your family will use while the remaining parts are left to feed scavengers and nourish the soil where the deer lived and died. An article from outdoor life with photos really helped me with this trimming process. An article from outdoor life with photos really helped me with this trimming process.
I do not remember how to process either of these concerning the outer membrane, blood vessels etc!? Deer hears are very lean, so there should only be a small to moderate amount of fat on the heart, most likely near the top. It's a pretty simple process.
Here is a great video from realtree.com that demonstrates the skinning process. That changed when i saw what the inside of a deer heart looked like. Deer is one of our main meat sources throughout the year.
I place it in a bowl of beer to draw out the blood. First, you must field dress your deer. Remove any blackened skin from the peppers.
Cook the deer heart for 5 to 10 minutes until the liquid runs clear and the meat no longer appears dark red or pink. Butchering deer while in this state will result in tough meat. At this point i set about trimming the heart up in order to have it ready for a marinade.
Before you start cutting into the heart itself, you need to trim the fat off of the outside. At meateater, we get more questions about venison hearts than almost any other wild game cookery. How to field dress a deer in 7 easy steps.
At this point i set about trimming the heart up in order to have it ready for a marinade. After 24 hours or so, rigor mortis stops and the aging process begins. Alexis brown of deer heart consulting works with people considering starting a business and with small business owners.
If you’ve never prepared a heart, harvest it if it’s not all shot up. Field dress the deer as usual, removing the hide. It is recommended that you do it on the spot before you can start the deer transportation.
Check the peppers and onions, and when they are nicely cooked with a little char, remove and put in foil to steam. The best spots to shoot a deer are the head, heart, or neck to avoid any meat wastage. And truthfully, the heart is perhaps the tastiest piece of an animal and not at all difficult to clean or cook.
Deer heart is excellent and has always been our favorite part…i usually cook deer heart and liver while we process the rest of the meat. When it comes to field dressing, it is recommended that you get to remove the windpipe, the heart, liver, guts, and lungs. Aiming for other areas will take out up to 10 pounds of flesh from the amount of venison you carry from the kill.
Give the heart a squeeze to eject any blood that remains inside, and rinse it in cool water if possible.