Today, I will share one such recipe that is under-appreciated but is a must-try because of its tenderness and delicious taste. I am talking about the venison heart or deer heart. Some people may find eating the deer heart offensive and some enjoy it as a delicacy.
For preparing this delicacy, you have to be careful while cutting and cleaning the deer’s heart. The fat, veins and some tissues are essential to be removed before cooking the heart. There are many ways in which a deer’s heart can be cooked. Venison heart stew and ceviche are other venison heart recipes. Venison heart ceviche is when you marinade the deer heart in some acidic juice and cook the marinated heart.
To make Venison’s heart, cut the heart into small pieces. Mix olive oil, vinegar, salt, thyme, oregano, black pepper, and Worcestershire sauce in a bowl. Marinate the meat in it for half an hour. Then, sprinkle oil and salt on bell peppers and onions. Place the meat, bell peppers, and onions in a baking pan and cook for 8 minutes. Flip it and cook it for 5 minutes.
This is only a summary of the recipe. Find the complete recipe below. There are other main course recipes on our blog as well that you should also check.
1. Meatball Nirvana– Meatball Nirvana is made with ground beef and spices. It is served with pasta and made in red sauce.
2. Venison Stew– This Venison Stew Recipe you have got seasonings like oregano and to add on Worcestershire sauce as well. There are different ways of making Venison Stew. Some add red wine to it as well.
3. Venison (Deer) Meatloaf– This savory Venison Meatloaf recipe is delectably tender, perfectly seasoned, and lacquered in a rich and tangy sauce! This recipe will quickly become a favorite use of deer meat.
4. Dahi Gosht– Dahi Ghost (also known as Curd Lamb Curry) is a thick, creamy meat curry most popular in India’s northern part. Dahi Ghost is popular for its deliciousness and spicy taste.
Venison Heart Recipe
- 1 Deer Heart
- 1 Onion (cut in large wedges)
- 3 Colored Bell Peppers (cut in two-three pieces each)
- 1 tablespoon Red Wine Vinegar
- 1 tablespoon Worcestershire Sauce
- 1 teaspoon Salt
- 1 teaspoon Dried Oregano
- 1 teaspoon Thyme
- 1 teaspoon Black Pepper
- Cut the heart vertically from the ventricle to its narrow tip. Again, cut the heart in the same way and slice it into parts.
- In a large bowl, add olive oil, vinegar, salt, thyme, oregano, black pepper and Worcestershire sauce in it. To this, add the meat and mix well so that it gets properly coated with the mixture. Keep it marinated for at least 30 minutes to maximum of two days.
- Heat the grill and make it ready. Sprinkle some oil and salt on bell peppers and onions. Toss them so they get coated well.
- Grill the meat, peppers, and onions for 8 minutes. Flip them all and cook again for five more minutes.
- Cook everything until they get charred. Use the thermometer to check the temperature of the meat from its center. Remove the meat at 130°F Check if the hearts are cooked properly or not. If some rawness is present, then cook them covered for another 5 minutes.
- Once cooked, sprinkle them with black pepper and salt. Serve hot.