There’s an industrious level of excitement around our household as the month of October draws to a close. When the temperatures drop and daylight hours become shorter, we’re like the red squirrels, scurrying to prepare for winter.
Wood split and stacked: check. Rain barrels drained: check. Pumpkins and squash harvested: check. Screen doors swapped out for storm doors: check. Carrots, beets, apples, turnips and cabbages packed in tubs and stored in the root cellar: check. Snowplow ready for action: check. Rabbits in winter hutches: check. Blaze orange hat and jacket on coat rack: check. Guns cleaned: check.
For Maine residents, this Saturday, October 31, is the opening day of deer hunting season. Like many Maine families, we relish this opportunity to become a part of nature. And we enjoy the meat.
Humans have hunted deer for centuries, and venison is a staple food recognized throughout the world. The culinary possibilities are endless and delicious, as detailed in my new favorite book, Buck, Buck, Moose by Hank Shaw. This excellent resource, filled with beautiful photographs, is a must for any serious venison eater.
The recipe for Country Fried Venison Heart comes from my archives. The heart, just like a roast from the hindquarter, is a muscle. It requires a little extra care, but it is rich in flavor and versatile in the kitchen.
The first step in preparing the heart is to rinse and purge the clotted blood. Squeeze the heart while running fresh, clean water into the large holes at the top of the organ. Then trim away all the tubes from the top of the heart, and the hard white fat. Next, make a long, clean cut lengthwise between the two largest holes, opening up the heart like a book. Remove any remaining web-like connective tissue.
Venison heart may be cooked three different ways: stuffed and roasted, marinated and grilled on a stick, and sliced into steaks. The recipe for Country-Fried Venison Heart is a traditional dredge and fry preparation. After cooking the steaks, the pan is deglazed and the drippings are used to make a delicious, country style gravy.