Grilled Deer Heart Recipe - How to Cook Deer Heart | Hank Shaw (2024)

FAQs

How long does it take to cook deer heart? ›

My Note: I always boil the heart, for 45 minutes or so, then refrigerate, slice up for sandwhich, with onions of course.

If you are cooking it like a steak, use a digital thermometer and aim to remove from heat at 125°–130°, medium-rare doneness. It's best served on the more rare side of medium rare, to prevent toughness. In a pinch, use a Jaccard meat tenderizer.

In comparison, if cooked appropriately, venison roast can be fall-apart tender. The way to achieve this result is by cooking it low and slow. Or, low temperature over a longer period of time. In my experience, the easiest and best way to ensure a perfect result is to use your slow cooker.

Not only is heart delicious and straightforward to prepare, but it also contains folate, iron, zinc, selenium, and B vitamins essential for our own heart health. The easiest way to prepare the heart is to cut off the aorta, fat, and hard connective tissue from the top and then slice the heart in half.

Although venison provides slightly more cholesterol than some other types of meat, the difference is negligible. Furthermore, venison contains fewer calories and less saturated fat than other varieties of red meat, including beef, pork, and lamb. Therefore, it can fit into a heart-healthy diet if enjoyed in moderation.

Sear the heart squares quickly on both sides, about 1 minute on each. You want them to be medium rare. If you cook them too much they will be rubbery and not nearly as delicious.

Deer heart is actually simple to make, is best eaten fresh not frozen, at least within a couple days of the harvest, and should be cooked medium rare to medium.

Heart meat is very lean and tasty with a slight chewy texture. It is one of the more mild flavored of all the organ meats. Venison Heart has around 22grams of protein per 3 ounces of serving. It's also a great source of bioavailable forms of thiamine, folate, selenium, phosphorus, zinc, CoQ10 and several B vitamins.

By ingesting the heart, it is thought that the hunter assimilates the animal's strength, courage, and vitality, forging a spiritual connection with the species and expressing gratitude for the sacrifice made. In some cultures, the ritual serves as a rite of passage or initiation into adulthood.

Congrats on the deer. I soak the heart in cold salted water overnight. This will draw the blood out of the meat as well as brine it. In the morning I rinse well and trim up the top.

How do you get blood out of deer meat before cooking? ›

But once you slice it up in small pieces for cooking, you can rinse the blood out easily. Rinsing the blood out will make a big difference in the taste of the deer meat. Great point. To add to it, if you give the meat a full thaw in your fridge before cooking, the act of thawing will purge a lot of blood.

To help tenderize and "add fat," the secret is olive oil and a fork. Every venison recipe I have created uses this heart healthy oil. Olive oil helps to prevent the meat from burning while providing a medium for seasoning (Tony's, black pepper and seasoned salt).

Large cuts of venison taste best when pot-roasted for several hours. If you have access to a crock pot, use any recipe for beef pot roast and you'll be pleasantly surprised. However, instead of cooking for two to four hours, venison may require substantially longer cooking time for the meat to become tender.

Pan-Searing or Grilling Beef Heart

Quickly browning or charring the outside while leaving the interior medium-rare is a fast and easy way to experience the heart. Like a steak, the organ benefits from being left to rest for a couple of minutes so as not to lose that beefy juice.

Avoid consuming internal organs, which can contain extra lead from heart-lung shots. Remind your meat processor, or if you process your venison, not to use deer with excessive shot damage.