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Venison Heart Sliced and Chicken Fried

venison-heart-sliced-and-chicken-fried

Venison Heart

Slice heart, cut off lard and gristle. Rinse. Slice baby-finger thick.

Ingredients

  • venison heart, sliced
  • 2 cups flour
  • 3 egg, diluted with water
  • 3 packages saltine cracker crumbs, chopped fine
  • 1/2 cup oil
  • sliced onion, oil ready when brown
  • 1/4 cup water, thin egg

Heat Oil to 300 Degrees

I put a slice of onion in my oil. When it turned brown, the oil was ready. I then removed the onion and started frying the heart.

Oil and Onion

venison-heart-sliced-and-chicken-fried

Three Part Coating

Three part coating involves three dishes. One for flour, one for egg wash, and one for cracker crumbs.

Since this is a blood product, saving the coating for another day is not recommended.

Flour, Egg, Cracker Crumbs

Saltine crackers, chopped fine in a food processor. Old method: crush with side of jar or rolling pin.

Saltine crackers, chopped fine in a food processor. Old method: crush with side of jar or rolling pin.

Egg wash. Eggs with a little water to dilute.

Egg wash. Eggs with a little water to dilute.

Plain, all purpose flour.

Plain, all purpose flour.

Cracker crumbs

Cracker crumbs

Egg wash

Egg wash

Sliced and Refrigerated

Slice your heart and refrigerate until ready to coat.

Sliced Venison Heart

venison-heart-sliced-and-chicken-fried

Coat all Pieces

To make process go faster, begin by determining how many pieces will cover the bottom of your pan. Put rest back in refrigerator for next time.

Coat all the pieces with flour. Stack on a plate to get ready for next step.

Coat Venison Pieces with Flour

Drop venison in flour. Turn over. Coat wet spots until covered.

Drop venison in flour. Turn over. Coat wet spots until covered.

Stack on plate temporarily.

Stack on plate temporarily.

venison-heart-sliced-and-chicken-fried

Then Egg and Cracker Crumb

One by one, dip each floured piece in egg and then in cracker crumbs. Place on plate. Repeat.


Dip in Egg then Coat with Cracker Crumbs

Pick up flour coated piece one at a time.

Pick up flour coated piece one at a time.

Coat with egg wash

Coat with egg wash

venison-heart-sliced-and-chicken-fried
Coat with cracker crumbs

Coat with cracker crumbs

Place on plate. Repeat.

Place on plate. Repeat.

Keep coating until you can fill your frying pan.

Keep coating until you can fill your frying pan.

Remove Browned Onions

Remove browned onions and place all the pieces in pan. Let fry. Cover after a few minutes. Check for browning. Add more oil in dry spots.

Remove Browned Onions - Oil is Ready

Heat set at 300 degrees.

Heat set at 300 degrees.

Onions and oil

Onions and oil

Remove onions when brown. Oil ready. Snack on onions, cooks privilege.

Remove onions when brown. Oil ready. Snack on onions, cooks privilege.

Add coated pieces to pan. Add a little oil if necessary.

Add coated pieces to pan. Add a little oil if necessary.

Let fry.

Let fry.

Blood to Surface

The blood will leach through coating. When all have leached, flip over.

Check for Browning - Cover to Cook to Center

Blood will come to surface.

Blood will come to surface.

Check for browning. Rusty brown to flip.

Check for browning. Rusty brown to flip.

Cover and steam to middle

Cover and steam to middle

venison-heart-sliced-and-chicken-fried
venison-heart-sliced-and-chicken-fried

Leaching and Flipping

Flip one at a time. Adjust oil, if dry.

Flip Over and Re-Cover to at Least 165 Degrees

Cook until red, then flip over. Bottom should be browned.

Cook until red, then flip over. Bottom should be browned.

Flip over one at a time. Continue until all are flipped over. Add oil to pan if too dry. A tablespoon in dry spots.

Flip over one at a time. Continue until all are flipped over. Add oil to pan if too dry. A tablespoon in dry spots.

Flip, flip, flip.

Flip, flip, flip.

See how they are browned. Do same to other side.

See how they are browned. Do same to other side.

Cover to cook to center.

Cover to cook to center.

Cook to Rusty Brown on Both Sides

Crispy, rusty brown is the goal.

Uncover and Crisp - then Serve and Enjoy

Ready. Lower heat to warm. Serve.

Ready. Lower heat to warm. Serve.

See how firm and browned coating is?

See how firm and browned coating is?

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