Venison Heart Recipe

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Indulge in the exquisite and savory delights of our venison heart recipe. This exceptional dish, renowned for its delicate and nuanced flavors and tender texture, elevates traditional meat cuisine to an art form.

Course entree, Main Course

Cuisine American

Prep Time 10

Cook Time 8

marinating time 1

Total Time 1 18

Servings servings

Calories 521kcal

Author Beth Neels

Cost $2

Equipment

Ingredients

2 deer hearts
1 cup apple juice
½ cup olive oil, or other mild oil
1 tablespoon worcestershire sauce
1 teaspoon oregano, dried
1 teaspoon dried thyme
1 teaspoon Salt
½ teaspoon cracked black pepper
1 tablespoon oil or butter for searing

Instructions

To clean the heart

You can see that the outside of the heart is completely surrounded by a thick membrane. The first job is to remove that.
2 deer hearts
Open the membrane with a very sharp knife. Cut it all of the way down and just slide the heart out of the membrane.
Once the heart is removed, cut the membrane off.
Clean off the top of the heart by cutting a fresh cut. You can see all of the chambers are full of blood.
Rinse the heart well inside and outside to remove all of the blood.
Cut off all of the fat and silver skin off of the muscle.
Cut down through one of the chambers and open it like a book. Clean up any fat, grizzle, or connective tissue.
Flip the muscle over and cut through the other chamber. Open that like a book too.
You will see that there are two obvious places to cut them into steaks. You end up with three large pieces. One of the steaks will be thicker, and one will be considerably thinner. They will cook at different rates.

How to marinate the steaks

Add all of the marinade ingredients to a medium bowl.
1 cup apple juice, ½ cup olive oil, or other mild oil, 1 tablespoon worcestershire sauce, 1 teaspoon oregano, dried, 1 teaspoon dried thyme, 1 teaspoon Salt, ½ teaspoon cracked black pepper
Mix well.
Add the steaks to the marinade. Marinate for one hour up to two days.

How to cook them

Dry the steaks between sheets of paper towel.
Tenderize steaks with a blade-type meat tenderizer. Add the oil or butter to a cast iron skillet over medium-high heat.
1 tablespoon oil or butter for searing
Quick sear the steaks over medium-high heat on both sides for 2-3 minutes per side.
Remember that the skinniest steak will take less time than the thicker steaks.

Notes

Be sure to wash the heart thoroughly to remove all of the blood clots.
Use a very sharp knife to remove the exterior membrane, fat cap, sinew, silverskin, veins, and arteries.
Do not overcook the steaks, or they will become very tough and chewy. Cooking it to medium-rare (135°F/65°C) is suggested, but you could cook it to medium. Don’t cook it any hotter than 145°F/70°C.

Storing leftovers

Storage: Store leftovers well-wrapped in airtight containers for up to two days.

Freezing: Refreezing is not recommended. The texture will become quite chewy.

Nutrition