Deer Heart and Liver

[Muffett]

I hope this is an appropriate place to post my question... Please let me know if not.

I got a deer this morning and am keeping the heart and liver. What is the best way to process them before freezing? Before I have always just washed, trimmed, dried and vacuum packed the same day. Deer liver has always had a very strong flavor to me so I usually make a pate w tons of onions, garlic, etc. The heart is also fairly strong tasting so I usually boil it, and then it tastes just the way I like it. (Slicing and sautéing the heart produced a flavor I did not like).

So, would it help to soak both the heart and liver in salt water to remove some of the strong flavor? And if so how long can I safely soak those organs before drying and freezing?

They are trimmed up and waiting in the fridge now, so any help would be greatly appreciated!

Thanks~

We soaked the heart all day in milk, trimmed fat and silver skin. Pan fried with onions coated with seasoned flour. Was awesome! No strong taste and oh so tender!

 

[Muffett]

my mother used to soak the liver in milk also.. so now , so do I.
if you are going to fry it, do not stretch it when you put it into the pan. instead, push it together as much as it will go.
it will be more tender ..

I cut open all hearts and clean the blood out of the cavities real good.

.....jiminwisc......

Our heart was still warm inside when I was cleaning it!

 

[jvls1942]

I don't like heart.
here's a tip for cooking liver.
soak it in milk for a few hours.
chop plenty of onions to fry with the liver
then do not stretch the liver when putting into the frying pan. instead, bunch it together as much as you can. stretching any kind of liver makes it tough.

 

[R2elk]

I don't like heart.

Have you ever tried it pickled?

 

[ChikaInu]

Oooh, for the heart I would absolutely smoke or salt and dry it into jerky! That's the only way we eat moose and reindeer hearts back home.

 

[R2elk]

Oooh, for the heart I would absolutely smoke or salt and dry it into jerky! That's the only way we eat moose and reindeer hearts back home.

Try pickled.

 

[ChikaInu]

Try pickled.

I am very suspicious about the texture. Never tried or heard of pickled meat before.

Edit: I also sadly never have that kind of meat on hand any more.