Deer heart is a nutritious organ meat that can be prepared in several tasty ways. When cooked properly, it has a texture similar to steak and has a deep, meaty flavor. Follow this guide to learn how to cook deer heart in 2 different ways.

1. How To Prepare a Deer Heart To Eat

Before cooking deer heart, it’s important to clean and prepare it properly:

  • Remove all visible fat, sinew, blood clots, and silver skin from the outside of the heart. Trim off any damaged portions. Rinse well under cold water.
  • Slice the heart in half lengthwise and open it up to expose the inside chambers and valves. Rinse away any remaining blood clots.
  • Slice the heart into smaller, bite-sized pieces about 1 inch thick. Long slices or cubes work well for skewering or stewing.
  • Venison heart can be marinated beforehand to tenderize it and infuse flavor. A simple marinade of olive oil, balsamic vinegar, garlic, and spices is perfect.

Once prepped, the deer heart pieces are ready to cook using various methods.

2. How To Cook Deer Heart on Stove

Ingredients

  • 1 lb deer heart, cleaned and sliced into 1/2 inch medallions
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 shallot, finely diced
  • 1⁄4 cup beef broth or red wine
  • 2 sprigs thyme
  • Salt and freshly ground black pepper
  • 1 tablespoon butter

Instructions

Pat the deer heart medallions dry with paper towels and season generously with salt and pepper.

Heat olive oil in a large cast iron skillet over high heat until smoking. Add the venison medallions and sear for 2-3 minutes on each side, until well browned. Transfer to a plate.

Reduce heat to medium and add garlic, shallot, beef broth, and thyme to the skillet. Scrape up any browned bits stuck to the bottom. Simmer until liquid is reduced by half.

Return venison medallions and any accumulated juices back to the skillet. Add butter and tilt pan to baste meat for 1 minute.

Remove thyme sprigs. Transfer deer heart and pan sauce to serving plates. Garnish with extra thyme leaves if desired.

The quick sear gives the venison heart a delicious crust while keeping the inside tender and juicy. The garlic-thyme pan sauce adds great flavor. Enjoy this restaurant-quality deer heart dish!

3. How To Cook Deer Heart on Grill

Ingredients

  • 1 lb venison heart, cleaned and cut into 1 inch cubes
  • 1 red onion, cut into 1 inch chunks
  • 1 red bell pepper, cut into 1 inch pieces
  • 1 yellow bell pepper, cut into 1 inch pieces
  • 1 zucchini, sliced 1 inch thick
  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon oregano
  • 1 teaspoon garlic powder
  • Salt and pepper to taste

Instructions

In a large bowl, mix all ingredients together except wooden skewers. Allow to marinate for 1 hour.

Thread venison heart cubes, onion and peppers alternately onto soaked wooden skewers.

Preheat grill to medium-high heat. Grill skewers for 12-15 minutes, turning occasionally until vegetables are tender and venison is cooked through.

Transfer skewers to a platter and serve with rice pilaf or salad. Sprinkle with fresh basil or parsley.

4. Is Deer Heart Good To Eat?

Deer heart is not only safe and good to eat, it offers great health benefits too. It provides lean protein with less calories, fat and cholesterol than beef heart. Venison heart is also loaded with iron, zinc, selenium and vitamin B12. Its rich flavor is similar to liver.

Follow proper handling procedures and cook venison heart thoroughly to 160°F internal temperature, as with any wild game meat. Well-prepared deer heart is delicious and nutritious, perfect for hearty stews, skewers, stir fries and more wild cuisine. Be creative and enjoy this impressive muscle from field to table.

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Julia Jane is a home cook inspired by her mother's cooking. With the desire to share my cooking experiences with everyone, she created this website

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