How To Cook Venison Heart Food

HOW TO COOK VENISON HEART

How to Cook Venison Heart image

Whether you love the taste and tenderness of venison heart, or just don't want any of the deer to go to waste, you can learn how to cook venison heart rather easily. Here's how to cook venison heart on the stove using chopped onions and a...

Provided by wikiHow

Categories Meat

Number Of Ingredients 5

Ingredients

Venison heart, preferably at room temperature (this makes for ultra tenderness)
Butter
Freshly chopped onions
Salt and pepper
Optional seasonings: garlic powder, fresh chives

Steps:

Wash the heart and remove any blood clots. One way that works extremely well to is to hold the heart under running water while squeezing it. The squeezes will perform the heart's original function, but this time to remove any blood and gunk that may be in it.
Slice the meat into 1" slices. From there you can cook the slices whole, or cut them into smaller chunks or dices. If you still aren't sure about eating heart, it may help to dice it so it looks less like heart, and more like normal, yummy venison.
Trim off any bits of fat. You want the meat to look as nice as you can get it. If you find any rough fibers near the larger end of the heart, cut those out.
Saute the chopped onion, a few tablespoons of butter in a saucepan. Add the salt and pepper, and any other seasonings, into the mass of yummy saute.
Add the meat into the saucepan, searing each side to a nice brown shade.
Cook the meat on medium-low until it's almost done, then add 1/4 cup of water to the pan. The water will not only make the hand-dish much easier, but also extract the flavor out of the pan and back into the meat.
Fully cook the venison heart. There shouldn't be any blood, and there shouldn't be very much reddish shade, either. Some tint of pink will remain even when fully cooked.
Serve! Serve by itself or with a side of mashed potatoes or potato fries. For extra fanciness, garnish with freshly chopped chives.

IOWA FRIED VENISON HEART

Iowa Fried Venison Heart image

Make and share this Iowa Fried Venison Heart recipe from Food.com.

Provided by Iowahorse

Categories Deer

Time P1DT20m

Yield 1-2 serving(s)

Number Of Ingredients 9

Ingredients

1 venison heart
1 medium onion, sliced
1 teaspoon prepared mustard
1 teaspoon pickling spices
1 teaspoon salt
3 teaspoons wine vinegar
1 cup red wine
flour
2 teaspoons butter

Steps:

Split heart in half.
Remove all vents and ducts.
Mix onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl.
Soak heart in marinade overnight.
Dredge pieces in flour and fry in butter over high heat.
When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer.

STUFFED HEART

Stuffed Heart image

I use this for venison, it is really good if you arent fussy about innards. Almost just like a roast. Please make sure you dont use baler twine treated with linseed oil in error of cooking twine. I did that once and ruined the whole meal.

Provided by Tara1183

Categories Deer

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 venison heart or 1 beef heart
salt and pepper
4 slices bacon
2 cups soft breadcrumbs
1/2 cup chopped celery
1/2 cup chopped onion
1 egg, slightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1/4-1/2 teaspoon sage (until you smell it)
1 cup beef broth
1 bay leaf

Steps:

Wash heart and trim fat, sprinkle inside with salt and pepper.
Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
Stuff heart and tie with cooking string or secure with skewers.
Place in small roasting pan, cover with broth and add bay leaf.
Cover and bake at 325 for 2 1/2 hours.
Can be done in a crock pot for 9 hours on low.

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