I worked for a outfitter years back his wife would pan fry Antelope and Deer hearts. This was something she did for breakfast. She did not take time to prepare it like this method. It was still tasty. I love the way you prepared this heart.
2 well spoken, intelligent people, speaking very candidly about eating an animal. I appreciate what Mr. Rinella is doing for the greater good of hunters and other meat eaters. Thank you for this.
I never thought about it cleaning one that way. As someone who does save the heart but realizing that not everyone does I really like her way of presenting it, I think it would make it more appealing for more hunters or non hunters to try. Very impressed with her approach of wild game presentation
I'm proud of how well you all did with the anatomy. I hunt and also teach a human anatomy course and you have no idea how similar to a human heart both in size and the structures are to a whitetail heart. Those tendons are called chordea tendineae. The keep the valves between the atria and ventricles from prolapsing
Hey Steven. We haven't formally met, but I've listened to all your you know whos podcasts and you've taught me loads. Thanks a ton. Spearfishing, elk tracking, mountain lion tracking, trapping, and now heart cleaning. Thanks man!
I agree David. The first thing I eat from the deer I kill is the heart, and the tenderloin from inside the rib cage. Those never get package and frozen. They get eaten within a hour or two of the kill. Like you said: it is amazing!
@@dantheman9534 I fry up the heart and the testicles the first thing. Then eat the deer brains with scrambled eggs for breakfast the fallowing morning 😋
This is an awesome tutorial. Thank you so much. I've always just cross sectioned heart and fried it up but this your method is so much more efficient and I'm sure results in a much tastier cut. Now on to getting my elk heart prepared and read to sear.
My brother in law wounded a doe and it ran a mile or two before we got her. The heart tasted like liver. Not good at all. I noticed after that any animal that doesn’t die very quickly has a foul tasting heart. In my opinion.
@@Raycurlee23 true. The longer the animal stays alive and in agony it releases stress hormones into the blood mainly adrenaline but a few others that can taint the taste of the meat. Had that experience with a Antelope shot with a bow in Nevada years ago.
neutron star galaxy thanks for the reply. I knew there was some science behind it. It’s prolly the same when you kill a buck durning the rut and he taste like ass. He’s been chasing does and running like a wild man
Another year, another looking up of this video. I'm getting quicker but still grateful for the reference and easy to follow directions with anatomy info. Thank you!
@@jrw0707 it is, that's why vegan children have shitty eyesight. the vitamin a occurs in retinol form in meat. But in carrots it's in carotanoid and has to be converted into retinol which is really inefficient and doesn't convert to well
Best YT clip I’ve seen on heart and how to properly clean and butcher it, well done! I use the same technique, different terminology. I follow the seams or sheet the meat same as a hind quarter or shoulder.
The last 4 hearts I've made I've sliced the heart perpendicular 1/4" thick, smashed paper thin with a meat mallet, dredged in flour and breadcrumbs, fried in vegetable oil, and served over mashed potatoes with a creamy mushroom gravy. It's unbelievably good. I call it heart attack heart (form of jagerschnitzle).
the heart is probably my favorite piece of meat and i wouldnt have tried it to be honest had i not seen your video on cooking the heart over a fire in caul fat. I love it now and am so happy i tried it. thanks for posting this. just another new and tasty way to cook it. love your cooking videos
Last year at hunt camp I prepared deer heart for all the people there. None had ever tried it despite knowing that I always keep them. They have all gone as far as keeping the hearts for me. I'm pretty sure after last year that I won't be getting as many anymore. They all were surprised that they really enjoyed deer heart. Give it try, folks. It's delicious! Thanks, Steven!
Cook moose guts next ! That’s what I eat! *spoiler* you wash it and take the black hard pieces out + boil until extremely soft (usually around 4 hours), then drain and add a dash of salt for flavour - northern Tutchone hunter from the yukon
After watching Meat Eater right before this past deer season I made a point to slice up and pan fry some fresh venison heart for the guys at deer camp. Some didn't even know it was heart until after I'd told them. Happy to report that it was delicious and it will be something that I personally continue to keep and prepare.Thank you for the great content and your insights
I just cleaned the heart of a whitetail deer. Perfect meal. I love deer. Also moose and elk. I got a Deer lastnight so this video is awsome for a newbie to cooking. Love hunting also. I use savage99 model f 308 caliber. Works great for all game in Saskatchewan.
Great to see nothing is wasted and wonderful to see the girls getting involved. Great ambassador for our lifestyle Steve. We need someone like you promoting hunting here in Australia...!!!
Our elk guide cleans heart very much the same way. Much cleaner than I’m used to. Rolls in flour sprinkled garlic salt on and fry in butter. Best ever by far! Delicious delicacy!
The "heart strings" Miss Prewett is referring to are called the chordae tendinae. They are attached to the papillary muscles, which are responsible for closing the atrioventricular valves prior to ventricular contraction.
Amazing! All my family legitimately couldn't get enough of it. Used a doe heart with this recipe - I can't imagine NOT saving the heart with each kill going forward, and probably won't dare try any other heart recipe after having savored this one. Thanks, Danielle & Steve!
In my opinion, the single, best venison cut. I'm 60+ and love to learn something new. This is the first demo I've watched actually butchering the heart properly. Very nicely done! Have you both watched/listened/read the Scott Rea Project (YT) and his books? Old-school butchery. Also really good.
Thank you so so much for the tutorial! I just found my second favorite cut of meat ever. Watched this vid cut up a heart and marinaded it for 72 hours and it was glorious!
@@p_roduct9211 a mixture of 1/2 cup of Italian dressing 2 tablespoons of Worcestershire sauce 2 tablespoons of soy sauce large grain sea salt fresh ground black peppercorn a few cloves of garlic. And 2 teaspoons of paprika. Oh and a shot of brandy
How I usually have it: - Remove the tubes and chewy parts, chop into small pieces - Sauté in butter with onion, mushroom, peppers, liver, seasoning - Add flour and a little parmesan - Melt everything together with milk, scraping the bottom of the pan - Stir in mustard and hot sauce - Serve over flat pasta
cooked up some venison steaks for the contractors working at my house and made heart for my son and I...I offered some heart to the guys and they tried it! It is always fun to watch someone try heart for their first time, especially when they find it tasty.
the sack is the visceral pericardium. after I trim the hearts, I always brine it for 24 hours in the fridge in red wine and cooking vinegar (half and half, just make sure the entire heart is filled and soaking).
That was perfect. So many questions answered. Organs can be intimidating, make more versions of this about other organs as well and with all popular game species.
That was great! A hunting mentor of mine taught me that if its not beautiful, cut it out. Same message, different words. I love the use of fingers and the intimate knowledge of anatomy. Can you two do a comparable video for livers?
I have never prepared a heart in this manner. My family has always just cut the top off of it and then cut it into steaks by cutting it from side to side.
Always nice to see the "after the kill" process. Hoping to enjoy some heart this season, I boil mine most of the time. I cut top off as shown (I should trim the fat cause I too notice the waxy roof effect) rinse, soak overnight in salt brine, cook in a pot with seasoning, onions, carrots then just slice it thin.
I absolutely love your show. You gave me a great idea in making Venison Tamales . They came out so freakin good! Love the way she goes into detail . I have a deer heart that i will be using in some chili. Cant wait for a new episode to come out!
Keep putting out the videos I love every one of them. And if you start putting your stuff on DVD I'll be able to actually watch your show as we don't have cable or the internet other than on my phone
Thats awesome! They should teach that and other useful subjects in more schools. Too many kids are clueless when it comes to common sense, cooking, and survival techniques. Where did you go to high school?
@@sarahubbert3978 Minot, North Dakota. Not much there, very very very cold winter's but the schools are good and the people are/ where. Haven't lived there in almost twenty years. Wow!
We use deer hearts for soup with flour and we use moose heart and tongue cut up and boiled into a soup with flour again. We use this in our traditional outings mainly. It is very good with salt and bannock, Its the best with bannock. No wasting when we hunt. Dalan Wanbdiska Saskatchewan 306 canada.
If you don't desire to go through the process, just throw the heart in the cooler, and have them grind it up with the rest of your game. Personally it's such a delicate tasty cut I go through the extra effort to eat it. I'm so thankful people turned me on to eating it. It's so wonderful.
Nice one Steve! My dad showed me how to break down a heart like that! Soak in salt water overnight, then pound the crap out of them and chicken fry in deer camp.. oh the memories!
"To clean the heart we must first remove the heart. The most efficient method is to date my ex."
Lmao 😅
I worked for a outfitter years back his wife would pan fry Antelope and Deer hearts. This was something she did for breakfast. She did not take time to prepare it like this method. It was still tasty. I love the way you prepared this heart.
Pour one out for The Homies.
I'll volunteer my ex wife, but she doesnt have a heart.
What a bummer.
@@rvz77 check her purse.
2 well spoken, intelligent people, speaking very candidly about eating an animal. I appreciate what Mr. Rinella is doing for the greater good of hunters and other meat eaters. Thank you for this.
You're supposed to eat it still beating after a kill to absorb it's power
Doom 3?
@@haneefdaniel6572 African warlord, probably
Yeah I had to do that when I was younger. Most of the kids did where I grew up.
@@thehighestchannel7505 tf where u live (;◉▵◉)!?
@@3mar00ss6 africa probably
I never thought about it cleaning one that way. As someone who does save the heart but realizing that not everyone does I really like her way of presenting it, I think it would make it more appealing for more hunters or non hunters to try. Very impressed with her approach of wild game presentation
I'm proud of how well you all did with the anatomy. I hunt and also teach a human anatomy course and you have no idea how similar to a human heart both in size and the structures are to a whitetail heart. Those tendons are called chordea tendineae. The keep the valves between the atria and ventricles from prolapsing
I ate Daedra heart once, it wasn't worth it
I used to be an adventurer like you, then I took an arrow into my knee
No lollygagging!!!.
Somebody stole your sweet roll?
Fancy yourself a bit of hunting don’t you Dragonborn?
Fus Ro Dah
I usually only use hearts as alchemy ingredients
😂🤣
You must be a Fullmetal Alchemist fan.
My gods smile at me imperial
😂 i like this comment
@@LazyPlumber89 can you say the same?
One of the finest cuts in the animal. A real delicacy!
She already stole my heart
Hey Steven. We haven't formally met, but I've listened to all your you know whos podcasts and you've taught me loads. Thanks a ton.
Spearfishing, elk tracking, mountain lion tracking, trapping, and now heart cleaning. Thanks man!
Can you do a human heart next? Asking for a friend...... who I'm gonna eat.
“I do wish we could chat longer, I’m having an old friend for dinner”
psnglck20 a
..... hello.... clarice
i ate his liver with some fava beans and a nice chianti
That's kinky
Deer heart was legitimately is one of the best meals of my life.
I agree David. The first thing I eat from the deer I kill is the heart, and the tenderloin from inside the rib cage. Those never get package and frozen. They get eaten within a hour or two of the kill. Like you said: it is amazing!
@@dantheman9534 I fry up the heart and the testicles the first thing. Then eat the deer brains with scrambled eggs for breakfast the fallowing morning 😋
@@neutronstargalaxy1092 that sounds very weird
@@neutronstargalaxy1092 brain? Boy, with CWD around I'd hesitate
This is an awesome tutorial. Thank you so much. I've always just cross sectioned heart and fried it up but this your method is so much more efficient and I'm sure results in a much tastier cut. Now on to getting my elk heart prepared and read to sear.
I usually just trim it and cube it up, throw it in a pan with salt, pepper, onions, and peppers and it's damn good!
Thats how it should be done!
Yes. The way she cut it up wasted almost half the heart meat. I even eat the pericardial sack as well.
My brother in law wounded a doe and it ran a mile or two before we got her. The heart tasted like liver. Not good at all. I noticed after that any animal that doesn’t die very quickly has a foul tasting heart. In my opinion.
@@Raycurlee23 true. The longer the animal stays alive and in agony it releases stress hormones into the blood mainly adrenaline but a few others that can taint the taste of the meat. Had that experience with a Antelope shot with a bow in Nevada years ago.
neutron star galaxy thanks for the reply. I knew there was some science behind it. It’s prolly the same when you kill a buck durning the rut and he taste like ass. He’s been chasing does and running like a wild man
Sliced deer heart, sauteed onions over Italian polenta 😍
Thank you for this. As someone who’s been apprehensive about preparing a heart, I feel much better about it.
I like the casual Wi-style music in the background, as if to put everyones mind at ease while she cleans a deer heart.
That’s a woman’s touch right there! Beautifully done
Of everything I’ve watched of meat eater. The cooking and food prep is what I enjoy
Soooo good my dude, keep being you....true natured and natural. Good cooking show cuz its whats actually happening in fine dining restaurants
Another year, another looking up of this video. I'm getting quicker but still grateful for the reference and easy to follow directions with anatomy info. Thank you!
Of course he had to find a woman to show how to cut up a heart.
They naturally gifted at that
There the pros
Are you okay man..?
@@carsondenman5006 he's very okay. Don't worry, you'll figure it out.
Call your Mum
I like how much Steve participated.
It’s like a meaty super healthy bell-pepper...
Oberyn Martell I hear heart meat is good for ones eyes 😂
I was about to say the same thing!
@@jrw0707 it is, that's why vegan children have shitty eyesight. the vitamin a occurs in retinol form in meat. But in carrots it's in carotanoid and has to be converted into retinol which is really inefficient and doesn't convert to well
Spartan Stunting sure, but that was a not so inside joke...
Lmaoooo
Best YT clip I’ve seen on heart and how to properly clean and butcher it, well done!
I use the same technique, different terminology. I follow the seams or sheet the meat same as a hind quarter or shoulder.
The last 4 hearts I've made I've sliced the heart perpendicular 1/4" thick, smashed paper thin with a meat mallet, dredged in flour and breadcrumbs, fried in vegetable oil, and served over mashed potatoes with a creamy mushroom gravy. It's unbelievably good. I call it heart attack heart (form of jagerschnitzle).
the heart is probably my favorite piece of meat and i wouldnt have tried it to be honest had i not seen your video on cooking the heart over a fire in caul fat. I love it now and am so happy i tried it. thanks for posting this. just another new and tasty way to cook it. love your cooking videos
Last year at hunt camp I prepared deer heart for all the people there. None had ever tried it despite knowing that I always keep them. They have all gone as far as keeping the hearts for me.
I'm pretty sure after last year that I won't be getting as many anymore. They all were surprised that they really enjoyed deer heart. Give it try, folks. It's delicious!
Thanks, Steven!
Did you tell them about tongues too? It's one of my favorite parts
Stephen Vicente baby steps...
@@hoder4857 I grew up eating squirrel tongues. Not much there but good. Brains to. Have never thought about deer tongue.
Mostly thanks to meateater Im going to try heart, liver & tongue next fallow deer I shoot!
Another great example of why I love your videos! Always intelligent and very well-spoken (both of you) . An absolute pleasure to watch!
Cook moose guts next ! That’s what I eat!
*spoiler* you wash it and take the black hard pieces out + boil until extremely soft (usually around 4 hours), then drain and add a dash of salt for flavour
- northern Tutchone hunter from the yukon
This seems a lot more work than just eating it fresh just after the kill.
That also seems a bit messy haha
@@goblinking1438 ha
@@goblinking1438 cuz you don't gut your killz
@@nopeno2350 who doesn't ?
Better than wasting it. Prep it right.
Pretty sure watching this is gonna put me on a list.. thanks Steve.
Hi, I'm Brazilian and I'm your fan.
I love the meateater programs.
I manufacture hand knives.
After watching Meat Eater right before this past deer season I made a point to slice up and pan fry some fresh venison heart for the guys at deer camp. Some didn't even know it was heart until after I'd told them. Happy to report that it was delicious and it will be something that I personally continue to keep and prepare.Thank you for the great content and your insights
I just cleaned the heart of a whitetail deer. Perfect meal. I love deer. Also moose and elk. I got a Deer lastnight so this video is awsome for a newbie to cooking. Love hunting also. I use savage99 model f 308 caliber. Works great for all game in Saskatchewan.
Never tasted a heart before but now I’m ready!!!!
DreamilyReal u should try small. The taste is... interesting to say the least... that being said, try eating brains, not gonna lie it's delicious ;)
Most peaceful heart dissection I've ever watch , upward thumbs!!
Nicely done and explained, without unnecessary interruption . I finally learned how to identify the left and right ventricles form the outside.
Great to see nothing is wasted and wonderful to see the girls getting involved. Great ambassador for our lifestyle Steve. We need someone like you promoting hunting here in Australia...!!!
Danielle is great. Always enjoy the content she brings about the anatomy of the animal and what to cook.
Our elk guide cleans heart very much the same way. Much cleaner than I’m used to. Rolls in flour sprinkled garlic salt on and fry in butter. Best ever by far! Delicious delicacy!
I followed your tutorial step by step and it was so easy thank you!!! 🙏
The "heart strings" Miss Prewett is referring to are called the chordae tendinae. They are attached to the papillary muscles, which are responsible for closing the atrioventricular valves prior to ventricular contraction.
What?!
Got your cookbook for my brother for Christmas it’s great a lot of great recipes. Planning on getting one for myself soon can’t wait to use it.
Awesome--so glad to hear. We have limited-stock of signed cookbooks available at store.themeateater.com if you want to check them out.
Great tutorial! Thank you so much. My husband never liked heart. I finally found out how to get rid of the tallow. He loved it!
Amazing! All my family legitimately couldn't get enough of it. Used a doe heart with this recipe - I can't imagine NOT saving the heart with each kill going forward, and probably won't dare try any other heart recipe after having savored this one. Thanks, Danielle & Steve!
In my opinion, the single, best venison cut. I'm 60+ and love to learn something new. This is the first demo I've watched actually butchering the heart properly. Very nicely done! Have you both watched/listened/read the Scott Rea Project (YT) and his books? Old-school butchery. Also really good.
Fresh deer heart that’s cooked in a frying pan with butter! One of the best things I’ll ever eat.
This is the most educational hunting site I’ve seen, good work guys!
Thank you so so much for the tutorial! I just found my second favorite cut of meat ever. Watched this vid cut up a heart and marinaded it for 72 hours and it was glorious!
What did you marinate it with?
@@p_roduct9211 a mixture of 1/2 cup of Italian dressing 2 tablespoons of Worcestershire sauce 2 tablespoons of soy sauce large grain sea salt fresh ground black peppercorn a few cloves of garlic. And 2 teaspoons of paprika. Oh and a shot of brandy
@@DanKoenigJrsounds deeelightful! Will have to steal this and surprise my SO. Thank you, cheers!
@@p_roduct9211 no problem! I’ve been tempted to start a TH-cam as cooking has become a passion for me
Great video! You mugs MUST get more seasons on Netflix!!!!!
Glad you enjoyed--working on it--stay tuned!
Thanks for this - I so appreciate your explanation. Really helpful! And I love "You eat with your eyes."
How I usually have it:
- Remove the tubes and chewy parts, chop into small pieces
- Sauté in butter with onion, mushroom, peppers, liver, seasoning
- Add flour and a little parmesan
- Melt everything together with milk, scraping the bottom of the pan
- Stir in mustard and hot sauce
- Serve over flat pasta
Love this do one on deer tongue next
Steve’s like a meat whisperer brings it in and preps it all himself then right to our tables
Perfect demonstration
I just made heart and it was outstanding. Thank you Danielle and Steve for the great video, it was very helpful.
Fantastically WELL DONE. Beautifully presented. Best video I've seen on the subject.
This came across my recommendation, I saw MeatEater.. so I instantly clicked the video, hit like, and hit subscribe 👌🏻💯
cooked up some venison steaks for the contractors working at my house and made heart for my son and I...I offered some heart to the guys and they tried it! It is always fun to watch someone try heart for their first time, especially when they find it tasty.
Fixing to hopefully get my first deer and will be using this method! Thanks to y’all
Flashbacks to scary movie. Hand in the turkey. “Take my strong hand”
Anymore seasons coming on Netflix?
Will share details around new seasons when we have them--stay tuned.
Nice
I'm ready for more!
@@zachharden4327 There is another if you haven't seen already.
the sack is the visceral pericardium. after I trim the hearts, I always brine it for 24 hours in the fridge in red wine and cooking vinegar (half and half, just make sure the entire heart is filled and soaking).
Dude we need more of these!!!
More videos in this series coming over the next two weeks--stay tuned.
@@MeatEaterTV Awesome! Thank you.
I have had 4 unsatisfactory experiences cooking heart. Hopefully this season I'll try this recipe out
Accurate description of what my ex did to my heart
beta
Alpay Seçkin 1) it’s a joke
2) only thing beta here is that weak ass peach fuzz you call a beard
you look like a gay plastic surgeon who abuses his male customers when they are under, and thats the friendliest thing I can say about your face.
Alpay Seçkin kek
Alpay Seçkin based
I got two in the freezer and didn't know how to approach them besides chop up and dice for breakfast hash, but those little steaks look great. THANKS!
Thanks guys keep the videos rolling
My favorite cut just got better!
That was perfect. So many questions answered. Organs can be intimidating, make more versions of this about other organs as well and with all popular game species.
That was great! A hunting mentor of mine taught me that if its not beautiful, cut it out. Same message, different words. I love the use of fingers and the intimate knowledge of anatomy. Can you two do a comparable video for livers?
My heart moved when she said you can put your fingers inside
Yep, she's a keeper!
Watching this and feels like theyre touching my heart
I have never prepared a heart in this manner. My family has always just cut the top off of it and then cut it into steaks by cutting it from side to side.
Waste less meat eating it that way. I even eat the pericardial sack as well if it's a wild game animal.
Always nice to see the "after the kill" process. Hoping to enjoy some heart this season, I boil mine most of the time. I cut top off as shown (I should trim the fat cause I too notice the waxy roof effect) rinse, soak overnight in salt brine, cook in a pot with seasoning, onions, carrots then just slice it thin.
Very helpful indeed.
We have always kept the deer heart and thank you for showing a more refined way of processing it👍
I absolutely love your show. You gave me a great idea in making Venison Tamales . They came out so freakin good! Love the way she goes into detail . I have a deer heart that i will be using in some chili. Cant wait for a new episode to come out!
Thank you for that . We use our deer harts in ground meat . Your way looks better we will try it out next deer season. 👍👍👍🤤🇺🇸
Kent Costello ground meat and then tacos
The sac that the heart sits inside is called the “pericardium”.
And it is edible too 😋
Do you get more money from advertising, if they are watched in full? I hope so. I always do to support you. Thanks for teaching me Steve.
I have never done it this way. Love it!
Keep putting out the videos I love every one of them. And if you start putting your stuff on DVD I'll be able to actually watch your show as we don't have cable or the internet other than on my phone
Super magic food. We are a bit barbaric at camp compared to this technique...looks good ere!
Beautifully done!
Awesome!! More videos like this!
Informative video, learned a lot.
Those tendony things inside of the heart are called chordae tendonae. They are what actually opens and closes the heart valves.
Great information, thank you!
Time to try this on my grandmother. Thanks!
I'm following this video now
Thanks Steve
Great video!!👍🏼 very informational!
When I took meat processing in high school we smoked the heart in ower smoker. Very tender.👍👍
Thats awesome! They should teach that and other useful subjects in more schools. Too many kids are clueless when it comes to common sense, cooking, and survival techniques. Where did you go to high school?
That sounds really tasty
@@sarahubbert3978 Minot, North Dakota. Not much there, very very very cold winter's but the schools are good and the people are/ where. Haven't lived there in almost twenty years. Wow!
We use deer hearts for soup with flour and we use moose heart and tongue cut up and boiled into a soup with flour again. We use this in our traditional outings mainly. It is very good with salt and bannock, Its the best with bannock. No wasting when we hunt. Dalan Wanbdiska Saskatchewan 306 canada.
Also moose nose is a very good treat.
If you don't desire to go through the process, just throw the heart in the cooler, and have them grind it up with the rest of your game. Personally it's such a delicate tasty cut I go through the extra effort to eat it. I'm so thankful people turned me on to eating it. It's so wonderful.
"We are gonna show you how to clean a heart, but also a great way to prepare it."
Nice one Steve! My dad showed me how to break down a heart like that! Soak in salt water overnight, then pound the crap out of them and chicken fry in deer camp.. oh the memories!
steve didn't
do it