How to Prepare Deer Heart for Cooking
User Reviews
4.9
66 reviews
Excellent
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
4 servings
-
Calories
508 kcal
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Course
Main Course
-
Cuisine
American
How to Prepare Deer Heart for Cooking
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Here's how to go about getting a deer, elk, beef, lamb, pork or any large heart ready for cooking.
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Ingredients
- 1 Heart
Instructions
- Slice the very top off the heart, which is mostly veins. You can grind this up for burger, or feed it to your pets, or toss it in the stock pot.
- Trim away the fat from around the top of the heart. This is very hard and waxy.
- Use your knife to open up the heart's chambers along their natural seams. You'll do this twice, and the end result opens the heart up like a scroll or book.
- Carefully slice away the veiny bits. Again, these can go into the grinder, or stockpot, or your pet's bowl.
- One end of the heart will be twice as thick as the rest. I slice that in half lengthwise so it's the same width as the others. Now you're ready to go!
Nutrition Information
Show Details
Calories
508kcal
(25%)
Carbohydrates
1g
(0%)
Protein
80g
(160%)
Fat
18g
(28%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
562mg
(187%)
Sodium
444mg
(19%)
Potassium
1302mg
(37%)
Vitamin C
9mg
(10%)
Calcium
32mg
(3%)
Iron
20mg
(111%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 508 kcal
% Daily Value*
| Calories | 508kcal | 25% |
| Carbohydrates | 1g | 0% |
| Protein | 80g | 160% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 562mg | 187% |
| Sodium | 444mg | 19% |
| Potassium | 1302mg | 28% |
| Vitamin C | 9mg | 10% |
| Calcium | 32mg | 3% |
| Iron | 20mg | 111% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
66 reviews
Excellent
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