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Deer Heart and Liver with Gravy & Cinnamon Apples


Heart & Liver Plate

  • Rice
  • Deer Heart
  • Deer Liver
  • Clowney’s Seasoning
  • Flour
  • Olive Oil
  • Sliced onions
  • Salt
  • Half and Half cream

Cinnamon Caramel Apple

  • Apples
  • Brown sugar
  • Butter
  • Caramel Squares
  • Cinnamon


Heart and Liver

Slice heart open and take main organ out. Slice up heart. Sprinkle with Clowney’s Seasoning. Mix heart in bowl of flour. Slice liver at an angle. Soak up some of blood. Sprinkle both sides with Clowney’s Seasoning. Fry heart in olive oil (not for too long). Dip liver in flour and fry in olive oil (not for too long). Line bottom of pan with sliced onions. Spread heart and liver out on pan.



Drain oil from pan keeping some oil/driblets. Add flour and salt to pan. Slice and fry onions in this mixture. Pour in half and half cream and water. Cook to your liking (add tsp of instant coffee for darker gravy).

Pour gravy over heart and liver in pan. Bake pan in oven at 350 degrees for 20 minutes.

Make apples while this is in the oven.


Cinnamon Caramel Apples

Cut the top off and core the apple (don’t go all the way through). Put brown sugar, butter, and brown sugar in core. Push square of caramel into core and cover again. Slice apple all the way around (like a blooming onion). Cover top with butter. Dab cinnamon across top. Add this to the oven.

Take apples and meat out at the same time. Serve with rice.

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