HOW TO COOK A DEER HEART. SIMPLE YET DELICIOUS.

DEER HEART STEAK RECIPE

For years I used to leave a heart laying in the gut pile, until I realized that the heart is one of the best parts of a deer. After having deer heart steak, I aim for the lungs and try to miss the heart, hoping to get that delicious muscle out of there. Too many people today are scared of heart meat, but if you enjoy venison, then you will enjoy deer heart steak as well. This recipe will make you believe that!

STEP 1

Some people like to slice it right away, making circle steaks, then fry it, which is fine. But I believe that the arteries running through the heart make for a different texture than the actual muscle. I prefer to cut out all the arteries that go through the heart, cut away any of the white tallow (fat), and then I like to slice the heart open and proceed with slicing 1/2-inch steaks and removing any of the large arteries. This way, when you are eating it, it is all very uniform and won't scare away anyone new to eating heart.

STEP 2

Now, just like any steak you would make, season the heart. You can add a little salt, pepper, and garlic, or whatever your heart desires. In this recipe, I sprinkle a tad bit of salt, pepper, garlic, and rosemary. But you can add whatever you wish for flavors.

STEP 3 FRYING

You can venture to cook heart many other ways, but this step is the most crucial. Deer heart is a very lean muscle and has virtually no fat to it, just like most venison. That's why a good old pan fry is the best way to go. I am using bacon grease because we have a little guy who has a dairy allergy. Otherwise, butter is the best to use for heart. You can't beat it! Heat the butter or grease up nice and hot, then add the heart steaks. About a minute on both sides, just to get a nice browning. You will want to leave it rare to medium rare. Any more done and you will likely not love the dry, chewy texture. If you overcook it on accident, don't worry; you can always dip it in some ketchup, and it will still be decent.

STEP 4

Remove your steak, let it cool, and then slice it into bite-sized pieces. Serve with mashed potatoes or whatever you like with steak. Also, don't be afraid to use a dipping sauce with it. Typically, I love my steak as is with no sauce, and when my wife dumps ketchup all over her backstraps, I cringe. But for whatever reason, ketchup or BBQ is an awesome pair for deer heart steak. I believe it just helps cover any of the dryness. But flavor-wise, you will not taste any game in the heart of a deer, as long as you cut away any of the fat. Serve it to guests or even your kids. I'm sure they will gobble it up. They may not even know it's deer meat.

INGREDIENTS.

• 1 DEER HEART, TRIMMED

• 1/2 TSP SALT

• 1/2 TSP BLACK PEPPER

• DASH OF GARLIC

  (to make life easier you can just use a Salt pepper and garlic blend. click here for example.)

  
  

CLICK ME

• PINCH OF ROSEMARY; THYME IS GREAT AS WELL

• 2 TBS BACON GREASE OR BUTTER

Want to watch a video on making this click here for my youtube