How to Prepare and Cook a Deer Heart!

In the video, Seth takes down an Ohio Whitetail deer with a bow and arrow during Ohio's archery season. After field dressing the deer, he saves the heart to prepare and cook-before he even butchers the carcass! Seth demonstrates how to carefully trim the heart for the best eating experience, then shares his favorite way to season and cook it. Scott joins for the taste test, where you'll find out whether or not The Bearded Butchers approve of this black heart recipe!
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[@shawnholton8996]

One of my favorites. My dad used to cut it thin and basically stir fry it and simmer in a mushroom gravy served over egg noodles. Mouth watering.

[@yoholmes273]

Oooooooh I was just thinking of how good smothered with onions & mushrooms would be. Your Dad knew...

[@lindapetersen1800]

WOW that sounds great there !!! Never thought of doing it like that !!! Thanks for the tip !!!

[@rodneyfalk4591]

My grandma would slice it up and put it in her homemade stuffing for Thanksgiving or Christmas and nobody knew I did lol and it was delicious!😋

[@adamdrouin2295]

Deer heart is severely underrated. It's not far off from regular steak as far as organ meat goes and is absolutely delicious

[@CJ_Caster]

I love heart. I always try to get people to try it when I cook it. When anyone finally tries it, they're always surprised at how good it is. Great video! Keep up the good work!

[@CJDM4]

The first meal from every deer we harvest... my little guys absolutely love it.

[@dpuckett]

Never been deer hunting but we did a lot of squirrel hunting with grandpa in SE Ohio. He loved squirrel and dumplings, good stuff. I remember getting to eat the hearts about the size of a cashew when grandma was frying them up.

[@thomasnelson9767]

My mom would put the heart in with the Squirrel and dumplings. It was very good.

[@williamtell2496]

I remember visiting my uncle when he was 75. We talked about hunting and he thought how nice it would be to have a shredded squirrel sandwich. He told me to grab his 16 gauge shot gun and go get us a few. I did. I cleaned and cooked them. Seasoned them and I shared one of the greatest memories in my life, shredded squirrel sandwiches with my uncle .When I see him again.. we will enjoy hunting and enjoying Shredded Squirrel sandwiches again.

[@mattdeckert6150]

My grandfather taught me to love deer heart.. I just finished up my 38th year. I've eaten a LOT of heart over the years! Now even my 14 yr old son loves it!

[@TheBeardedButchers]

That is awesome!

[@craigesckelson1510]

Thank you, was gonna watch a couple videos on cooking deer heart, this was the first one and I'll just stop here, well done

[@keithricketts4867]

Should do a videos about the other organs and their options.. I am a firm believer of not letting anything go to waste.. great video guys

[@jonfillion3732]

did my first deer heart last year. the simpler you do it the better it gets, nothing fancy.

[@kimdawcatgirl]

I have 3 deer heart in my freezer right now. Two bucks and a doe, and the one buck, his heart is the size of the the other two put together. Absolutely huge. He was a stately 8 pointer with a huge neck as well that got hit and ran into my neighbors field and died. Fed my cats and dog, kept his heart and liver in my freezer to give them later.

[@kingdr111]

Love what you guys are doing by taking something intimidating to most and making it simple. Pickled deer heart is the favorite in our house, literally everyones favorite way to eat heart and second favorite part of the deer to smoked venison pastrami. We also slice it then give it a slight breading & seasoning, lightly fry it, then dip in something like a honey mustard or buttermilk ranch sauce.

[@asdisskagen6487]

Heart is one of my most favorite meats. So glad to see it getting the love it deserves!

[@andrewbarnes2702]

Love your work, and I have learned so many subtleties with the knife while watching you guys. I really appreciate it! My tip for the heart…even a huge whitetail has a heart that will fit inside a nitride/latex glove. When field dressing, if I don’t have a baggie (which I never do) I grip the heart in a clean glove and pull the glove off over the heart like putting a sock on one’s foot. Push it down to the fingers and tie her off. Done and no mess, no extra waste.

[@codycollette5652]

I'll have to try it that way! I love baked or boiled whole, lightly salted.. I've never worried about fat and ventricular trimming. You guys are the pros! I will have to try your way

[@DonSalier]

One of the best breakfasts I've ever had was a fresh deer heart, seasoned with some salt and pepper, cooked medium rare with some fried onions... absolutely delicious!

[@brandonfalker5457]

It is so awesome this video came up because I just cooked deer heart for my dog a couple days ago, thinking I won't like this, it is going to be a lot like liver. But after smelling it cook, I thought I have to try it. When I did, I will be saving every deer heart for me now. Lol Thank you to everyone that puts together the content. I love watching you guys

[@davidlivingston807]

You guys are awesome! Been watching your channel for a while now, should have subbed sooner but I am now! Doing what yall do has been a dream of mine since my first memories. So nice to see people respect what's put here on our planet and utilize it finely, especially out in good ol mother nature! Yall are some idols for sure

[@Grimthings]

Heart is an absolute treat and something I look forward to every year. Especially elk heart. If you ever have the opportunity, you MUST try it. I usually fry up peppers, onions, and mushrooms with the heart.

[@johnbaker6125]

Elk is definitely one of the best meats out there. There's an elk farm near me and it's been an absolute treat to have it.

[@RyanPerkins-lm7cb]

I really want to try deer Heart this way! The only way I’ve ever had deer Heart is boiled and ground with potato, onions, peppers, and garlic and made into hash! Deer Heart hash is really good with over easy eggs! Love your videos! God Bless from Caldwell Ohio!

[@TheBeardedButchers]

Hey, nice last name. We're probably related! Thanks for following along!

[@indiancowpeedrinker9241]

​@@TheBeardedButchersu guys look like hamas,please shave ur beards

[@papakernz]

Definitely going to try a hash with one, never thought of that! Thanks for sharing that idea!

[@BigPeter1313]

I always cook up the liver for the critters. They love it! The heart is also one of my favorites. If you can get the long bones from your processor (if you use one) it's excellent for bone broth and then reduce it down and freeze in ice cube trays for a quick addition to any meal.

[@harveyrousejr.2069]

I love to watch you guys cook on the various grills, hunt, and prepare the animals at the butcher shop. And your seasoning are awesome as well.

[@user-eb8vn1rc2n]

My mother once did a demo. She bought a cow heart from the butcher and brought it home to demonstrate how the heart works. She held it under the tap and ran water in the aorta showing how the blood would come into the heart, and then squeezed the atria and ventricles, showing how it caused the water (in place of the blood) would be forced through the heart and from there to the lungs and back to the body. 100% would recommend, as it was a great teaching aid.

[@ellenpeterson7864]

my dad use to guide deer hunters in upstate n.y. and he told everyone, if you get a deer ,I get the heart. My mom always fried it for breakfast..SOOOOO GOOD.

[@geraldsilveira8369]

Always a camp favorite. Trimming away the silver/white membrane or fat is a tip we wished we knew the first time. Deer liver was another fav. Loved the video. And the skillet.

[@eddiewilson8119]

Thank you guys for sharing this video and I can only imagine how it taste 😋❤❤❤!

[@MrRebar15]

*The Bearded Butchers* The heart & liver some of the best eating around, thank-you sir for taking the time to show us how it's done. GOD Bless.

[@johnknorr1140]

Great video we save our dear hearts all the time

[@IntoTheWoodsWithJessicaandCurt]

That looks delicious, thank you for all the great informative videos.

[@caseyberning7789]

FINALLY!!! Lol! I remember the field dressing video you did way back and you said you were going to save the heart and grill it up. I’ve been waiting to see how you cooked them! And now I want some, lol

[@carbine090909]

Awwww, you're a dearheart too. ♥️

[@nicholaswilson2668]

I trim, cut up, and brine it overnight, then do tacos with it the next day. I’ve tried several ways, but tacos is the best imo. And now my favorite meal from the deer!

[@ncshpfox]

Tried it for the first time a few years ago after watching Meat Eater. Now it’s one of my favorite cuts. Reminds me a lot of beef tenderloin.

[@Cosmic_Target]

My dad used to make us deer heart sandwiches on our hunting and camping trips when I was a kid. He would boil the heart in seasoned water, slice it thin and serve on white bread with spicy mustard. Delicious!

[@johnbush2811]

I love pan seared deer heart. Not something to waste!

[@jimbigboystoys4077]

A guy I used to work with brought in some “Pickled” deer heart once. It was absolutely delicious!

[@micamp45hc99]

Great video! So many hearts over the years that I just tossed into the pile, only because I didn't know what to do with it, now I do!! Thank you!

[@nickwiseman7770]

Looks delicious as always guys!

[@Christophershame]

Heart is the most rich in mineral density. It is objectively the best meat

[@deerslayer4331]

I have always kept the heart and liver, sometimes I cook it just as you have done in this video. If not cooked as steak it is always added to my grind.

[@guylaraway6102]

That's how my wife cooks my deer and beef hearts. Both are superb table fare. And most people won't try either. But they really shudder at beef tongue. My favorite cut.

[@Xebadir]

Nice to see a video like this out there. I tend to be a little more discerning with trimming off the outer membrane/sinew as I find it makes it a lot tougher if you don't (especially for older deer), and my wife prefers it cut into smaller pieces which can cook a little quicker. Might have to give this approach a try.

[@ericbritchie]

The heart is amazing as a grind also. I mix it 50/50 with regular grind. Makes a awesome burger!!

[@jeffreybangs3740]

Many stories I could tell about heart. Starts with sheep heart from Star Market in the Kenmore area of Boston to west central New York venison heart cooked in RI.

[@twc6771]

Taste very taste for sure and yall keep putting out the very good information that yall do i enjoy all that is put out.

[@sammarvin4644]

sam here from kenya and man the bearded butchers is my favourite channel on youtube. you are true masters of your craft and i absolutely love the passion.

[@id10t98]

Never was a heart or liver fan but some back strap 'poker chips' cooked in butter with some brown and serve rolls are heaven on earth!

[@terryhawkins4295]

I've ben eating deer heart for 25 years, love it!

[@Lucy-10001]

Ive never been around avid hunters although I grew up in Alaska. Total respect for people who use the whole animal and not waste food and hide of animals. If you don't like or use certain parts find someone who will appreciate them. ☺

[@d-rayphelps1630]

You are 💯 percent correct!!! If you don't, find someone who does. I love to hunt, and I love sharing with people that don't hunt. It's awesome.

[@bradbo3]

After the loins and backstraps its my favorite part of the deer. I usually just do butter garlic and salt n pepper…..but that looks really good with the seasoning.

[@jerryshowens3049]

That looks awesome.

[@josephshade2037]

I Like deer heart. I like to soak mine in egg, milk and Italian spices. Then coat it in seasoned flour and deep fry it like chicken. Reminds me chicken gizzards.

[@Oldfart105]

Every time we went to Montana, the first thing we used to make was deer heart stew. Fantastic. Everyone we tell, they just go EWHHHEEWW!. Very goood stuff!

[@jkidney85]

Shot 3 deer (in Wayne Co by the way) on opening day of gun this yr and my son was so disappointed the we could only salvage 1 of the 3 hearts. I enjoyed hearing the back story on the cabin - very cool!

[@grege8716]

One of my FAVORITES, my 9yr old grandson agrees!! 🦌

[@user-mx3ry3on6t]

Thanks team, I watched this video on Friday night and prepared Deer heart for the boys for breakfast Saturday morning

[@johnsoeder756]

Growing up one of my mentors would make a stew with heart and sometimes liver. It was very good.

[@Dusdaddy]

I love heart. We usually slice long ways, bread it in Italian bread crumbs and fry it in butter.

[@machinistmikethetinkerer4827]

Had my very first one today and it was fantastic and so easy to do! My buddy didn't want his so I took his, trimmed er up and put it in the freezer. Thanks for the vid!

[@raymundrodriguez1442]

11:21, left him hanging with the "cheers" lol. Great video guys.

[@cassandrafrank4261]

we have eaten Beef , deer, elk, buffalo and bear heart. and all tasted the same. Delicious! We usually do them in fajita style.

[@miguelpimentel8539]

Always great to watch your videos As you know 1st nation never wasted any of our harvest in fact we taught the settlers how not to waste great to know that YOU(Bearded Butcher) is taking full advantage of your harvest and teaching others along the way do a video of beef tongue which is extremely delicious BTW your Audience will love it

[@matthewgrice6902]

Thanks for the video. Looks delicious.

[@toddhumphries1167]

Will be doing this soon!

[@tex4x484]

Love that cabin

[@sturisa]

looked delicious, enjoyed watching guys!

[@judithsmith9319]

I've had lamb and lots of beef heart. It's amazing.

[@stephenhritz3655]

I tried deer heart sliced it up air fryer and Dan o seasoning turned out awesome

[@RT-wq8bd]

Deer heart is always the first meal. Usually followed by the liver and kidneys. I've dug through many gut piles, some not even my own! And i travel with a few zip lock bags. Great informative video.

[@papakernz]

Inner loins is always the first I cook up!

[@milessimmons8278]

Deer processor from southern Illinois I always watch your videos.. excellent knowledge

[@spodyr6]

Stuffed deer heart is amazing

[@elmeromero1794]

It’s amazing how much of an animal that was hunted gets tossed away. I grew up in Mexico but now reside here in the USA. Last year I won a half of a cow on a raffle. The butcher shop that processed it called me to ask how thick I wanted my cuts. So I told them. Then I also asked what were they going to do with the heart, liver, kidneys, stomach, intestines, head and the tail. And the lady responded well nobody usually asks for them. I then said I’ll take them and she said ok. People don’t realize how good these parts are lol!!!! Oh by the way I also love deer heart!!

[@TheGreyMan351]

My Grandma would pickle it , fantastic !

[@jhosk]

So wish people understand just how amazing some things taste such as the heart, tongue and so forth

[@Indianear7]

We like it dredged in seasoned flour and pan fried in oil. We also love the venison liver. I'm 80 years old and I have had venison and deer organs many ways. Gonna have to try it the ways in the comments, sound great.

[@sniktripn7217]

I like hearts I usually slow cook them in the crock pot all day or over night and make tacos or pies or even just a stew same prep trim off the fat and slice up but I cut mine into about 1/4 inch chuncks good bite size bits and is always a win in my house

[@brianhina8538]

I have 155 acres in southeaster Ohio. I let others hunt as long a they give me the heart and liver. Never did it over and wood flame. Looks awesome.

[@rbbrbb4715]

I make mine into jerky strips, but I trim off all the outside and inside membranes, these are the best jerky pieces from a deer

[@michellefromcanada7394]

We love eating the deer, elk and moose hearts. I slice it and soak in milk and then coat each slice in a flour/seasoning blend and pan fry. The Manitoba Metis way

[@crazytrain6775]

Love it. Cooking mine tomorrow.

[@warcraft8226]

thanks

[@greghelmick2723]

Thanks guys for the information.

[@TheBeardedButchers]

You bet!

[@ericedwards5391]

Dad and I always save the heart and the liver from our deer. Both the liver and the heart are delicious.

[@dawnpelz8570]

I started eating deer heart about 10yrs ago and mostly have it to myself which is fine with me. I'll never leave another one for the critters. Every time I leave that huge liver in the gut pile I wish I knew how to make it. I can eat fried chicken liver or gizzards if it's seasoned heavily and loaded with hot sauce. I have never had beef or calf liver that I liked, but I've never made it. And honestly most of my family are not as good of a cook as I am, so I should probably give it a try. Butter and onions?

[@neiljones8467]

in the uk we go for lamb hearts and the secret to all hearts is fast and hard or low and slow, what did with is great. have tried the deer liver? sliced thin and fast should be a great eating. you may want to cleaning them in milk first if you find liver taste to strong.

[@holymackenaw]

i prepare my reddeer hearts exactely the same way, only as viennese schnitzel for my kids. they love it. i always save heart and liver and take it home in a bag.

[@EndoftheBlock7224]

The heart and the tongue are my favorite pieces when prepared well. I save all of them from the camp and make a couple feasts

[@BBETTEVY]

Deer heart is literally better than backstrap. And yes, I will fight you over this statement. Last deer I shot, messed his heart up completely. Very upset to see it destroyed. Dang .444 obliterated it. Good video, guys.

[@ralphcrosby9622]

I worked for a Outfitter, his wife cooked hearts from the muleys and the antelopes both. Served for breakfast. Heart and tongue are muscles not organs. They both can be added to your ground meat if you’d prefer

[@mannybarroga1878]

Here out west fried heart and liver with onions and jalapeño is a treat in camp

[@nwmod39]

Great!!! I love to do my heart in left over.bacon grease and onions!

[@ZachShannon]

Heart is my favorite part of the animal

[@robertsatterfield8873]

Definitely one way to do it.. I cut mine a little different... If cut along the natural separation of the chambers, then trim the 'heart strings' and valve tissue from the inside, you end up with three little steaks..

[@-RONNIE]

Thanks for the video 👍🏻

[@adamatch9624]

When you cook it you want to add the butter a like after it will help with the crus then when you add the butter it helps it be more Evan as you baste it

[@jamesstrauch8491]

I pickle my deer heart and tounge and it's awesome

[@kevinlong9254]

Yup !! Great video guys. Beef, bison and deer heart are all good stuff. Well worth saving for the dinner table.

[@r-n-jhomesteadlife4800]

Love your stuff and your videos. I used to live near you guys (west salem). Wished i would had found your channel when i lived near you😊

[@swampliger8770]

We love you guys

[@BluePiggy97]

I absolutely love those hearts, they’re like concentrated deer flavor…I grill them like steaks over charcoal….delicious

[@KimchiJerry]

Had me shaking my head @7:18 ! I didn’t know there were two of them !!! Had me shook 😂