Deer Heart Recipe (Venison Heart)
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
4
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Calories
476 kcal
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Course
Main Course
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Cuisine
American
Deer Heart Recipe (Venison Heart)
Description
Deer Heart Recipe (Venison Heart) starts with carefully quartering and trimming the heart to remove fat, veins, and membranes. This process exposes the muscular tissue, which is then sliced into half-inch pieces. The pieces are coated in a seasoned flour mixture made from salt, black pepper, and seasoning salt, which helps create a light crust when cooked. The pieces, along with sliced onions, are cooked covered over low to medium heat in butter or olive oil. Stirring regularly prevents burning and promotes even cooking until the meat reaches 145ºF internally, ensuring safe consumption while keeping the meat tender.
The cooking method brings out a tender texture with a subtle gamey flavor typical of venison heart. Including onions adds a gentle savory sweetness to the dish. This preparation can be served immediately as a unique protein option alongside simple sides or incorporated into hearty meals.
When processing the heart, using a sharp knife avoids excessive meat loss. The recipe cautions against overcooking to prevent toughness and emphasizes stirring often during cooking to avoid burning and to cook the meat evenly.
Ingredients
- 1 venison heart
- ½ cup flour
- 2 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon seasoning salt
- 1 medium onion peeled and sliced
- ½ cup butter or olive oil
Instructions
- To begin preparing the heart, cut it into quarters lengthwise. This will expose all of the internal arteries.
- Using a small, sharp knife, carefully trim the fat and thin membrane off the outside of the heart.
- Flip the heart over so you can see the inside. Carefully cut the arteries, veins and membrane off to completely expose the muscle.
- Slice the muscle into ½-inch pieces.
- In a small bowl, combine flour, salt, pepper, and seasoning salt.
- Coat each piece of heart in flour mixture and place them in a greased skillet over low-medum heat.
- Add onions and cook covered for 15 minutes or until meat is heated to an internal temperature of 145ºF. Be sure to stir often. Serve immediately.
Notes
- Use a sharp knife to trim the heart carefully and avoid removing too much meat.
- Cook the meat to an internal temperature of 145ºF to keep it tender and safe to eat.
- Stir frequently during cooking to prevent burning and ensure even heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 476 kcal
% Daily Value*
| Calories | 476kcal | 24% |
| Carbohydrates | 15g | 5% |
| Protein | 82g | 164% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 562mg | 187% |
| Sodium | 2190mg | 91% |
| Potassium | 1362mg | 29% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 11mg | 12% |
| Calcium | 43mg | 4% |
| Iron | 20mg | 111% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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