Thread: Heartfelt thoughts over a beer

How many people here eat deer heart? Or for that matter Cham, tahr, wild game heart. It’s my favourite “cut”, to the point I deliberately aim for lung mass and away from heart as much as possible. I’m always astounded by hunters who don’t eat the heart. Growing up in Africa hunting with my grandad and father we cooked up the livers and kidneys the night we killed what ever we killed. Now, 20 plus years later, the kidneys and livers are a tad strong for me but I have developed a taste for heart, Is it normal to not eat heart from a hunted animal?

personally I love venison heart, I am always stoked if it is undamaged. very tender and makes a lovely feed fried up with onions, garlic, mushrooms with a bit of butter and cream

I usually cut off the hard fatty bit around the top then split the heart into 3 flat pieces then slice into strips, goes awaesome

It's all good. Another muscle at the end of the day. A very tender one.

Best part of a deer without a doubt.

Deer heart……Love it

I wonder why the Heart is tender considering it never stops, normally worked muscles are really tough

Damn that sounds the goods!! A mate and I have a tradition of cooking the heart up the same night at the tent, hut or biv, frying up some garlic pitas and making a real meal bacon mash, pack the heart with bacon mash into the pita, so good with a cold beer that gets carried in too!

Moving blood as apposed to limbs? I don't know.

Originally Posted by SAUM

I wonder why the Heart is tender considering it never stops, normally worked muscles are really tough

Organ meat and no attachment points to skeleton

Yep really enjoy the heart. Not so much of a fan of kidneys and liver, though I do feel like I should figure out a good way to make use of them.

Many years ago (early 70's) I worked in the freezing works and we regularly boiled the lamb hearts in our knife sterilizers to eat at lunchtime. This was an accepted practice, and although probably banned in todays PC world they were delicious. Another treat that you hardly ever see today is the sweatbread (thymus gland).This is a fatty gland found near the heart. It reduces in size with age but if you're lucky enough to shoot a young animal with one cut it out, slice it into strips and fry it dipped in flour. It's bloody amazing.

This one only made it to the fridge because I shot two, and could only eat one in a sitting.


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Deer Heart is great. I sometimes forget to retrieve it but am always glad when I remember. Also the tongue. Enjoy that also.
My wife ( Asian ) always wants the tail. I have no idea what meal that goes into but I guess I've eaten it somewhere along the way.

heart quick fried in butter is devine...I make sure to take double dose of my gout pills when eating it though.

Any pictures of this gland? A mate of mine has mentioned it before but never shown me as he doesn’t eat them. I’d give anything a go, apart from mountain oysters 🤣