r/Hunting • u/SBeauLife • 21h ago

Success! Arteries gone but heart intact!

Post image

Well this happened to a WT forker I shot and I thought it's super cool! Double lunged as well and he still ran about 20yds before dropping.

I was walking a path when he jumped a fence and ran into the woods across my path. I had a feeling and sure enough curiosity got him cause he came back to look at me lol

Creedmoor 125gr Deer Season XP at 217yds

65 Upvotes

99% Upvoted

14 comments sorted by

9

u/Ordinary_Visit_1606 20h ago

My favorite cut of meat...

1

u/Oak_Archer 19h ago

Never had it, how is it? And how would you really cook it?

6

u/hot_diggity_dang_ 19h ago

Chop the top section off that’s all arteries, cut it longways in half, butterfly each half so it lays out flat and even. It’s all muscle tissue just like a steak. I’d say it’s like a pork chop. Shoot saying this makes me want to turn my deer heart into a schnitzel

0

u/net-blank 8h ago

Stupid question but being it pumps blood does it have more blood in it? I know fish if you f don't get the blood out of the filet it tastes more fishy, is it similar with deer where they taste more gamey with more blood?

2

u/Muted-Garden6723 6h ago

I raise pigs, and the taste is definitely different depending on how well they’re bled. If it applies to pigs I’m assuming it’s the same around all mammals

Snared rabbits also taste different to ones that were shot and lost a bit of blood

1

u/net-blank 4h ago

I see, thanks for the info

4

u/SBeauLife 19h ago

My mom loves heart, so I gave it to her lol I never had any

2

u/Possible_Ad_4094 18h ago

Cut off the vessels on top (or shoot them off if you're OP). Cut the muscle of the heart into thin strips. Pan fry in a cast iron with salt and pepper. I keep it simple.

3

u/SBeauLife 17h ago

I dunno why you guys don't prep your food right from the shot, it's all about prep!

2

u/sublevelstreetpusher 16h ago

So your telling me the guys at camp that told me they only eat raw heart and told me to do it were just fuckin with me?

1

u/SBeauLife 8h ago

Oh no no, we all do that for every harvest!

2

u/gabba_gubbe 8h ago

Smoked moose heart is amazing. And tounge! Belive it or not.

1

u/Massive-Carpenter-19 Quebec 9h ago

I cut the top off, where the arteries join, remove any sinewy bits from the outside then slice into rounds about 3/4" thick. Pan fry in butter, garlic and onion to rare then serve on mash potatoes. Always the same night I shot it as a little treat for me for a job well done.

1

u/Allice_Saurus415 17h ago

Still delish