Three days of limits in south Texas has me stocked up with plenty of dove hearts. I've never kept them in the past but I've heard good things. Anybody got a recipe they care to share?

Following… my dog mows down duck hearts but if a decent recipe exists for them, I may have to try it out.

Rub them down with olive oil and good kosher salt, put on skewers, and grill hot and fast over wood or charcoal. Then dip in chimmichurri sauce.

Keep it simple and don't overcook them. I do this with dove, teal, duck, and chicken hearts. Goose & turkey tend to be too big because you're going for each one as a single bite.

TarponChaser said:

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Rub them down with olive oil and good kosher salt, put on skewers, and grill hot and fast over wood or charcoal. Then dip in chimmichurri sauce.

Keep it simple and don't overcook them. I do this with dove, teal, duck, and chicken hearts. Goose & turkey tend to be too big because you're going for each one as a single bite.

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Same except I've used teriyaki sauce. Love me some chimichurri though.

TarponChaser said:

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Rub them down with olive oil and good kosher salt, put on skewers, and grill hot and fast over wood or charcoal. Then dip in chimmichurri sauce.

Keep it simple and don't overcook them. I do this with dove, teal, duck, and chicken hearts. Goose & turkey tend to be too big because you're going for each one as a single bite.

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This works great for deer hearts cut into steaks. No skewers needed.

Now I'm wondering if you boys keep dove gizzards as well.

If we ever got enough, we would saute them with onions in butter, just like we do with sliced deer hearts.

And yes, we do save the gizzards!

we salt/pepper, egg wash, HEB seasoned flour and fry them with the gizzards. Everyone loves them.

Garlic salt, pepper, lots of butter in a tin foil tub off to the side of a hot bed of mesquite coals.

Clean em off and throw em in the trash.

I usually stuff mine in dove poppers

salt, pepper, flour then fry........next time save the necks and do em the same way.

skewer them with Rosemary sticks. direct heat.

AgCMT said:

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Clean em off and throw em in the trash.

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have you ever actually eaten them or are you an adult child that thinks organ meat is icky?

This is the way. Hearts and gizzards both with some pan gravy made from the drippings. Served with fresh made biscuits.

Furlock Bones said:

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AgCMT said:

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Clean em off and throw em in the trash.

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have you ever actually eaten them or are you an adult child that thinks organ meat is icky?

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I have eaten them and am a 50 year old adult child that thinks organ meat is icky. Had liver & onions once a week growing up and never liked it. It was and is always "icky."

Anyone here have a good deer or elk heart recipe? I've got an elk heart in my freezer and want to try making something tasty out of it.

Gizzards and hearts saver and cleaner here! We also pick all of our birds, since I was raised that breasting them is blasphemy.

I cook hearts and gizzards whatever way I'm cooking the rest of the bird.

ETA: give the livers to the dog. Not good eats.

ttha_aggie_09 said:

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Following… my dog mows down duck hearts but if a decent recipe exists for them, I may have to try it out.

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"Thumb out from back of breast, toss to drooling attentive yellow lab." That's the recipe.

My dad always made us keep the hearts and gizzards. We would clean them out. Once we had a good amount all he did was a simple seasoned batter and fried them up. Sooooo gooood!

ttha_aggie_09 said:

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Anyone here have a good deer or elk heart recipe? I've got an elk heart in my freezer and want to try making something tasty out of it.

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Never done it with elk but with deer so I assume it's much the same- cut into bite-sized chunks, rub with olive oil/salt/pepper/garlic, skewer on rosemary, grill over high heat to medium rare.

AgCMT said:

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Furlock Bones said:

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AgCMT said:

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Clean em off and throw em in the trash.

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have you ever actually eaten them or are you an adult child that thinks organ meat is icky?

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I have eaten them and am a 50 year old adult child that thinks organ meat is icky. Had liver & onions once a week growing up and never liked it. It was and is always "icky."

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I didn't like liver when I was a kid either but now that I'm an adult I really enjoy it. I realized that part of the reason I didn't like it when I was a kid was because my mother always overcooked it. She cooked it until it was was well-done instead of medium at most. Medium-rare is better.

First time keeping the gizzards/hearts this year and loved this…

Marinate dove hearts(and gizzards) for a few hours in Italian dressing. Long skewer, interlace dove with bacon, onion, and jalapeño slices. Need to use thin bacon so it crisps quickly.

Bacon, onion/jalapeño/dove/jalapeño/onion, bacon… all the way down the skewer. Med/high flame. Sprinkled with seasoning. Turn once and lightly brush bbq sauce.