It’s easy to forget about the heart when field-dressing a deer since it can be a messy task some hunters just want to get over with, but this venison heart recipe will hopefully change your mind. The heart is a very pure muscle, and when cleaned and cooked correctly, it makes for an incredibly tender, flavorful meal.
Before cooking the heart, the trick is to pump out all of the remaining blood, trim off any remaining fat and tissue, then cut it open to remove the valves and veins. After it is all prepped and ready, there are quite a few ways to cook it, and this venison heart recipe from Bill Mayhew of Michigan, should be at the top of the list.
- Venison heart
- Morel mushrooms (lots!)
- Apple (granny smith or Fuji preferred)
- Ground red pepper
- Green bell pepper
- Olive oil
- Red bell pepper
Clean and cube the heart, removing all valves and veins. Brown the heart in frying pan with Olive Oil, reduce to simmer. Dice up the apple and onion, add the onion to the heart. Slice up the bell peppers to bite- sized pieces. Add to Heart. Slice up the Morels, wash thoroughly. Add to the Heart. Add in the red pepper to taste (a few dashes should do).
Salt to taste. Cook Thoroughly. Serve alone or on a bed of rice or angel hair pasta. AWESOME! (In our camp, we have a rule: you MUST pack out the heart, unless destroyed, for supper that night. If you forgot to pack it out, you have to go back after it, after dark and get it.) This is a really different type recipe, but mouth watering. Guaranteed!
Deer Camp Butcher Shop: How to Process Venison Ribs