Venison Heart – My First Experience

I am on a quest not to waste any part of the animals we harvest.  I ate a few bites of liver before this.  I am not a person that cares for organ meat, but am trying to learn to eat it.  The liver was actually sweet tasting.  It is the consistency that is difficult to deal with.

I had my husband save a couple of hearts from the deer to try.  He and my son thought I was crazy and this was better off being dog food.  Poor doggies, they are going to miss out now. I am so glad I did some research before cooking.  A lot of people say to slow cook or pressure cook.  That is what I thought would be the best too.  Since technically the heart is a muscle and an organ.  A muscle that works 24/7 365 days a year just had to be tough right?  Boy was I wrong.  I found a great recipe at this very good site: http://honest-food.net/2012/06/13/grilled-deer-heart-recipe/  I cleaned out all the valves and chords.  Cut it in 4 pieces long ways and marinated.  Marinade is olive oil, red wine vinegar, oregano, thyme, garlic, black pepper and worchestire sauce.  You massage it into the heart and let it marinade at least 30 minutes – longer is better.  I put mine on skewers to prevent it from falling through the grill.  Get the grill really hot and char it on the rare side.  Yum yum; it was tender, juicy and tasty!  Those puppies are going to miss out now – all the hearts are for me.  Full recipe is at the link with a lot of other recipes too.

Comments

  1. Hollye Moore says:

    Ok I printed the information and recipe for the Grilled Deer Heart with Peppers. MAYBE by next deer season I will get up enough nerve to try it. :) This was our first year to process our own deer….wow what a difference in how much meat we got. Butchers sure don’t take the time to give you all the meat when they have hundreds of deer to process.
    Love your podcasts!

    • Holley, I believe you are right. We got a lot more meat when we started
      processing our own. And it was cleaner, tasting much better. My husband
      and son are very careful about how they harvest and process the deer. I
      think the processors mix them up. And they don’t have time to get all the
      smaller pieces! I am not an organ eater (it makes me puke to be honest).
      But that heart is almost like backstrap!! Trust me you will love it!! My
      husband and son were shocked at how good it was. and they are long time
      hunters!! BTW, I am so happy to hear from you. Feel free to email me
      anytime about anything, it brightens my day! Gale

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