Crispy Fried Deer Heart Breakfast Biscuits

Deer hunters can be divided on the topic of eating deer hearts. Some hunters love them, while others just leave them in the woods for the coyotes. Often, the hunters who leave the hearts behind have never tried eating them — and after they do, the coyotes have to find something else. Fresh deer heart, when properly prepared, is delicious.

These crispy fried biscuits are the perfect way to try deer heart. Images by author

Many hunters who have never tried heart are afraid it will taste like liver, which many people just do not like. But heart tastes nothing like liver. It’s a muscle, just like the top and bottom rounds, sirloins, rump roasts, and, dare I say it, backstraps.

Deer heart is a muscle, just like backstrap or top round.

Deer heart does require a little prep work before cooking. It’s a muscle that works constantly, and there is a fibrous tissue on the inside that helps the heart pump blood throughout the deer’s body. To prepare it, simply follow the visible seam down the side of the heart, open it up flat, and use a sharp knife to remove the fibrous and connective tissue that lines the interior and forms the chambers of the heart. While you are at it, trim away any fat from the surface. What you are left with is a flat steak. You can slice it into strips and fry it crisp, grill it up, or even dice it and give it a good sear for tacos.

Open up the heart and flatten it out, then trim away the fat and connective fibers.

This recipe cuts it into biscuit-sized pieces. It’s the perfect breakfast to enjoy the morning after a successful hunt.

Cut the trimmed heart into breakfast sized slices.

Start by baking four to six biscuits. You can make your own, use the canned version, or, do what I do at most deer camps to save time, use frozen biscuits. My favorite brand is Mary B’s and they are just as good as any homemade version without all the work.

Don’t Miss: DEER HEART ANTICUCHOS

While the biscuits bake, cut the heart into the correct-sized pieces for your biscuits. Heat ¼ inch of oil, shortening or lard in a large skillet over medium-high heat.

Dredge the heart well on all surfaces with your favorite seasoned flour. For me, that is Kentucky Kernel brand. It has the perfect seasoning for any wild game.

Dredge the heart in seasoned flour.

Once your oil is hot, fry the dredged heart pieces for 2-4 minutes per side. Just like any venison, the heart is best served medium-rare. Don’t overcook it.

Fry the heart until crisp, but don’t overcook.

Once the heart is crispy and cooked to about medium-rare, move it to a warm plate.

Fry the eggs to your preferred doneness level. I like over easy.

Fry the eggs to your preferred doneness.

You don’t need me to tell you how to put together a breakfast biscuit. Top the egg with a slice of cheese. I’m partial to pepper-jack for these. Enjoy.

I rarely run across anyone who has actually tried venison heart but doesn’t enjoy it. Next time you field dress a deer, go ahead and grab it. Give it a try. It might turn into one of your favorite cuts of venison.

Don’t miss: LOADED VENISON TOTCHOS