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<blockquote data-quote="KDM" data-source="post: 389145" data-attributes="member: 314"><p>This is Mama KDM talkin........ You are going to fry these like a steak, so First I cut off the top of the heart, about an inch or so down, to get past the harder valves at the top.&nbsp; Then going across the heart from top to bottom, I slice it into 1/2 inch slices, so you have big to small circles. Then I clean all the &quot;hairs&quot; and valve material out of the inside of each slice and cut the fat/tallow off the outside, mostly where the veins run down the outside of the top of the heart, so you have clean slices.&nbsp; I then salt each slice and sometimes add a light dusting of garlic powder to each slice. Heat 2-3 tablespoons of butter in a skillet til it's hot, and&nbsp; just covers the bottom of the pan, then fry the slices like you do venison steak, flipping once to get them med rare, or just pink inside.&nbsp; and eat like a steak.&nbsp; If you prefer country fried style, you can dip each slice into a dredge of flour, salt and pepper, then fry in a hot pan until again, med rare or still pink in the middle and enjoy.&nbsp; This is how I started eating heart, then started leaving the flour off when our daughter didn't care for it that way. Either way is great!</p></blockquote><p></p>

[QUOTE="KDM, post: 389145, member: 314"] This is Mama KDM talkin........ You are going to fry these like a steak, so First I cut off the top of the heart, about an inch or so down, to get past the harder valves at the top. Then going across the heart from top to bottom, I slice it into 1/2 inch slices, so you have big to small circles. Then I clean all the "hairs" and valve material out of the inside of each slice and cut the fat/tallow off the outside, mostly where the veins run down the outside of the top of the heart, so you have clean slices. I then salt each slice and sometimes add a light dusting of garlic powder to each slice. Heat 2-3 tablespoons of butter in a skillet til it's hot, and just covers the bottom of the pan, then fry the slices like you do venison steak, flipping once to get them med rare, or just pink inside. and eat like a steak. If you prefer country fried style, you can dip each slice into a dredge of flour, salt and pepper, then fry in a hot pan until again, med rare or still pink in the middle and enjoy. This is how I started eating heart, then started leaving the flour off when our daughter didn't care for it that way. Either way is great! [/QUOTE]

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