Heart Stoppers

[Redman]

As an appetizer I cut a fresh heart into chunks soak in milk (sometimes egg milk mix) bread them in Andy's Cajun fish breading, put them back in the milk, and bread them again. I then deep fry them (bear fat this time) until they start to float on the oil.
Call them "Heart Stoppers" because they ain't poppers and deep fried heart just doesn't have a ring to it.. Anyway feed them to anyone and they will love them. If the Cajun breading is to hot, they make other breading flavors. Sometimes I mix 50/50 Cajun and regular.

 

[WildWill]

As an appetizer I cut a fresh heart into chunks soak in milk (sometimes egg milk mix) bread them in Andy's Cajun fish breading, put them back in the milk, and bread them again. I then deep fry them (bear fat this time) until they start to float on the oil.
Call them "Heart Stoppers" because they ain't poppers and deep fried heart just doesn't have a ring to it.. Anyway feed them to anyone and they will love them. If the Cajun breading is to hot, they make other breading flavors. Sometimes I mix 50/50 Cajun and regular.
View attachment 351495

I prefer them fried but in a rush I'll just cook them in butter with some kinder seasoning on the Blackstone. Did it tonight in fact.

 

[brymoore]

As an appetizer I cut a fresh heart into chunks soak in milk (sometimes egg milk mix) bread them in Andy's Cajun fish breading, put them back in the milk, and bread them again. I then deep fry them (bear fat this time) until they start to float on the oil.
Call them "Heart Stoppers" because they ain't poppers and deep fried heart just doesn't have a ring to it.. Anyway feed them to anyone and they will love them. If the Cajun breading is to hot, they make other breading flavors. Sometimes I mix 50/50 Cajun and regular.
View attachment 351495

Heart Stoppers sound very similar to Finger Steaks. Basically steak treated like fried fish. We like to do it with our hearts too.

 

[Nick87]

I've yet to find a way that I don't like. Pickled is my favorite though.

 

[Redman]

I've yet to find a way that I don't like. Pickled is my favorite though.

Very few things that I like pickled. Makes me have a gag reflex. That being said Grandma in Wisconsin made pickled Northern Pike that I would open the jar and not stop till it was gone! I bet pickled heart would be pretty good.

 

[noharleyyet]

I prefer them fried but in a rush I'll just cook them in butter with some kinder seasoning on the Blackstone. Did it tonight in fact.View attachment 351506

This is the way for me...

 

[Nick87]

I've had it stuffed with stuffing tied back together in the oven. That was also good.

 

[noharleyyet]

I've had it stuffed with stuffing tied back together in the oven. That was also good.

..diced beef heart in giblet gravy. Dove hearts seared in bacon grease for cream gravy.

 

[INMT]

I've yet to find a way that I don't like. Pickled is my favorite though.

Same. Haven't tried pickling yet though and I love just about anything pickled. Do you have a certain recipe or just whatever's clever at the time? I'm sitting on a pile of hearts in the freezer.

 

[Nick87]

Same. Haven't tried pickling yet though and I love just about anything pickled. Do you have a certain recipe or just whatever's clever at the time? I'm sitting on a pile of hearts in the freezer.

That's a good problem to have. No I just Google it, then sort of wing it by memory from there.

 

[Nick87]

..diced beef heart in giblet gravy. Dove hearts seared in bacon grease for cream gravy.

You had me at gravy.

 

[Nick87]

Same. Haven't tried pickling yet though and I love just about anything pickled. Do you have a certain recipe or just whatever's clever at the time? I'm sitting on a pile of hearts in the freezer.

Pickled Deer Heart

This incredibly flavorful pickled deer heart recipe infuses the meat with a bright blend of vinegar and pickling spice.

www.foxvalleyfoodie.com

Here you go @INMT. That's my baseline I use that but I like purple onions instead of yellow and I bump up the garlic (I just use minced) and the red pepper a little bit.

 

[INMT]

Pickled Deer Heart

This incredibly flavorful pickled deer heart recipe infuses the meat with a bright blend of vinegar and pickling spice.

www.foxvalleyfoodie.com

Here you go @INMT. That's my baseline I use that but I like purple onions instead of yellow and I bump up the garlic (I just use minced) and the red pepper a little bit.

Thanks man, appreciate it! I'll have to try it over the holidays. I'll report back how it goes

 

[Nick87]

Thanks man, appreciate it! I'll have to try it over the holidays. I'll report back how it goes

Just did one tonight. My 6 year old boys favorite!

 

[INMT]

Just did one tonight. My 6 year old boys favorite!

Do you eat it any specific way or just chow it down as is?

 

[Nick87]

Do you eat it any specific way or just chow it down as is?

I like it on a cracker with a little bit of mustard. But my boy eats it as is with the onions.