Slice heart, cut off lard and gristle. Rinse. Slice baby-finger thick.
- 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
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
Sliced and Refrigerated
Slice your heart and refrigerate until ready to coat.
Sliced Venison Heart
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
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
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
Blood to Surface
The blood will leach through coating. When all have leached, flip over.
Check for Browning - Cover to Cook to Center
Leaching and Flipping
Flip one at a time. Adjust oil, if dry.
Flip Over and Re-Cover to at Least 165 Degrees
Cook to Rusty Brown on Both Sides
Crispy, rusty brown is the goal.