Deer heart membrane question

[jsbhike]

I followed online written and video instructions on trimming off arteries, fat, and any white connective tissue, but noticed there was still a thin clear membrane over the meat. Didn't see it mentioned in the how it's, but trimmed it off anyway due to experience with silver membrane on other muscles. Not a huge loss of meat with the extra trim, but was that step even necessary?

[flenna]

I followed online written and video instructions on trimming off arteries, fat, and any white connective tissue, but noticed there was still a thin clear membrane over the meat. Didn't see it mentioned in the how it's, but trimmed it off anyway due to experience with silver membrane on other muscles. Not a huge loss of meat with the extra trim, but was that step even necessary?

No, I never trim the membrane. I just trim off the arteries and fat, slice thin, roll in flour and salt and pepper. Fry to golden brown and you have yourself a great meal.

[jsbhike]

No, I never trim the membrane. I just trim off the arteries and fat, slice thin, roll in flour and salt and pepper. Fry to golden brown and you have yourself a great meal.

Thank you! It does look like a really good cut of meat.

[robbins290]

I always toss mine. Never cared for it

[teufelhund1918]

I've never been able to try heart, although I would like to. My shots hit the lungs/heart and there is usually nothing is left. Are you taking head/neck shots?

[robbins290]

I have done double lung shots and have missed the heart some how. Happened a few times. Infact only time i remember destroying the heart was when i tired a 5.56 round. Heart and lungs were liquid. VERY impressed with how that round work.

[shadowrider]

No, I never trim the membrane. I just trim off the arteries and fat, slice thin, roll in flour and salt and pepper. Fry to golden brown and you have yourself a great meal.

^^^ Exactly how I do it. Best chicken fried steak you'll eat. I do soak mine in iced salted water, changing it out every so often until all blood is gone. Not a lot of salt, just some.

I've also double lunged a couple and missed the heart completely. .375 Winchester drops them in their tracks usually. Cool it down quickly, soak, trim and there's no liver or blood taste at all.

[scooter22]

I have tried cow heart and found it to be delicious. However, when I asked my experienced hunting friends about deer heart, they felt that organ meat of wild game wasn’t very safe due to risk of parasitic infection. Is this fear unfounded?


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[matemike]

I grew up hunting with a group of cardiologists. It was fun cleaning deer with them. We discected and learned about every part inside their chest cavities. (Tried to leave the guts alone). One particular heart surgeon tried to not let anything go to waste. He’d always make head/neck shots so as to keep the heart, liver, and even the kidneys. He was also an excellent Italian chef. I don’t ever remember him trimming off the heart membrane; he just got it really clean, and prepared same as mentioned above.

I’m not a big fan of liver, but man, that Doc could make deer liver and onions that anyone could enjoy. Seriously, deer lease meals were always fantastic.

[jsbhike]

I have tried cow heart and found it to be delicious. However, when I asked my experienced hunting friends about deer heart, they felt that organ meat of wild game wasn’t very safe due to risk of parasitic infection. Is this fear unfounded?


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I would think it is a risk with any part of any animal and assume (hope?) reducing the risk by thorough cooking and passing on anything that looks questionable on health.

After working at a questionable on safety steak house as a teen and hearing about similar(or worse) restaurants and grocery stores, I really think food borne illness is somewhere in the area of nearly making an effort to get sick and just that a person's number is up. That isn't to downplay food safety because I seem to lean to the paranoid side of cleanliness compared to most, but it does seem to be almost a random chance kind of thing.