SC Heart Shot

[markT]

Probably me with the shot. The 4” hold over was 4” above where I was aiming. I don’t have enough bullets to go to range and shoot a 200 yd group. I’m not sure on eating a deer heart but may have to investigate. This heart went to freezer and will be coyote bait b4 too long.

 

[markT]

Oh and TX seems to be taking it in “the heart” lately. Love TX’s and “God Bless Texas!”

 

[rebel]

I have killed more deer with the combo you are describing than any caliber I have. Speed kills, and a partition bullet stays together. When it hit that bone just under the skin, it probably blew out that entrance wound. I tend to high shoulder/ base of neck guy and just roll them with that combo. No need for anything bigger for SE whitetails.

 

[msalm]

Partition bullets are quite fragile on the front end, opening up quickly and shedding the forward half. The solid (shielded) rear portion can be counted on to keep penetrating. Consider it an explosive bullet that will still punch a hole, especially that lighter weight in 6mm at 243 velocities.

not a bad thing for whitetail, they’ll do a good job for sure.

 

[Howland]

Slice the heart and fry it in bacon grease. You will need to find a new Coyote bait after you try it just once.

And it's a pleasure to make your acquaintance neighbor.

 

[Kurz]

I’m not sure on eating a deer heart but may have to investigate.

MUSHROOM AND SPINACH STUFFED BEEF HEART​

Or Venison or Elk or...

If you don't like spinach, simply don't put it in! The mushrooms, onions and bacon will carry the dish.

INGREDIENTS​

• 1 - 3.85lb large beef heart (or Venison or Elk)
• 6 thick slices of bacon, cut crosswise into 1/2" pieces
• 1 medium yellow onion, chopped
• 1 lb button mushrooms, chopped
• 2 cloves garlic, minced
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/2 lb fresh spinach leaves

INSTRUCTIONS​

• Rinse the heart well under cold running water and pat it really dry.
• Cut the heart open (if your butcher hasn’t done that already) and remove any visible strings, arteries and blood vessels that may have been left behind; trim off excess fat, if any. Set aside.
• In a large skillet set over medium heat, cook the bacon until nice and crispy then remove it to a plate but leave the fat in pan.
• Add the onion, mushrooms salt and pepper to the pan and cook until softened and fragrant, about 4-5 minutes. Stir in the cinnamon and nutmeg, then throw in the spinach, crispy bacon and chopped garlic. Stir well until the spinach is completely wilted and continue cooking until all the liquid at the bottom of the pan has evaporated. Let cool for a few minutes.
• Preheat your oven to 275°F
• Lay the beef heart fatty side down on a work surface; spoon the stuffing over it and spread it all the way to the edge. Roll the beef heart and tie it up with a few strands of butcher's twine. You might want to run one piece across lengthwise and 2 to 3 pieces crosswise. (if you end up with a little too much stuffing, hang on to it: you can reheat it later in a small skillet and serve it alongside the roast)
• Melt a fair amount of cooking fat in a large oven-safe skillet set over scorching high heat. Sear the beef heart for 2 to 3 minutes per side, or until a nice golden crust forms. When the meat is nicely seared all around, transfer the skillet to the oven and cook the beef heart uncovered for 15 to 20 minutes per pound, depending on desired doneness (rare to medium-rare)
• Remove the roast from the oven, tent it loosely with aluminum foil and let it rest for at least 10 minutes before slicing and serving.

 

[Field_2_Fork]

I love some stuffed heart as well.

Simmered these beauties on the Big Green Egg with a touch of smoke. It's 'heart to beat'. Ha!