Grilled Venison Heart with Peppers and Onions
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
4 people
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Calories
678 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Grilled Venison Heart with Peppers and Onions
Description
This recipe calls for one or two deer hearts (or similar game hearts) trimmed and marinated in a mixture of olive oil, sherry or red wine vinegar, Worcestershire sauce, salt, oregano, thyme, and black pepper. The marinade tenderizes and flavors the meat deeply. Vegetables include whole bell peppers cut into manageable pieces and large onion wedges, seasoned and oiled.
All components are grilled over high heat, with peppers grilled skin side down first to encourage charring. The hearts and vegetables cook for a total of about 13 minutes on the grill, with an optional additional period to ensure doneness of the heart. The charred skins on peppers are peeled off after grilling, adding a smoky depth.
This dish benefits from a hot grill to achieve good sear marks and blackening on the peppers. Grilling vegetables in large pieces helps prevent them from falling through the grates. The resulting plate balances the rich, gamey flavor of the heart with the sweetness and smoky notes from the charred vegetables.
Cut peppers into large chunks to prevent them from falling through the grill grates.Keep onion wedges attached at the stem end to keep them intact during grilling.Grill peppers skin-side down first and remove the blackened skin after cooking for better texture and flavor.Maintain a very hot grill for effective charring and to cook the heart evenly.
Ingredients
- 1 or 2 deer hearts or 1 elk, moose or beef heart
- 4 tablespoons olive oil divided
- 1 tablespoon sherry vinegar or red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon oregano dried
- 1 teaspoon thyme dried
- 1 teaspoon black pepper ground
- 3 or 4 colored bell peppers, cut into 2 to 3 pieces each
- 1 onion cut into large wedges, large
Instructions
- Trim the hearts as discussed above. In a large bowl, mix 2 tablespoons of olive oil with the vinegar, Worcestershire sauce, salt, oregano, thyme and black pepper. Massage the marinade into the meat, put everything into a container that can just about hold everything and marinate for as little as 30 minutes, or as much as 2 days.
- When you are ready to cook, get your grill hot. Coat the peppers and onion in the rest of the olive oil and salt well.
- Grill everything on high heat. Put the hearts and veggies on the grill -- skin side down for the peppers -- and leave them alone with the grill cover open for 8 minutes. Flip everything and grill, uncovered, for 5 more minutes.
- Check the peppers and onions, and when they are nicely cooked with a little char, remove and put in foil to steam. Remove any blackened skin from the peppers.
- If the hearts are not cooked through yet, cover the grill and cook for 2 to 5 more minutes. If you are using a thermometer, you want to get the meat off the grill when it is 130°F in the center. You can also use the finger test for doneness. Tent the hearts loosely with foil and let rest for 5 to 10 minutes. Sprinkle with black pepper and good sea salt at the table.
Notes
- Cut peppers into large chunks to prevent them from falling through the grill grates.
- Keep onion wedges attached at the stem end to keep them intact during grilling.
- Grill peppers skin-side down first and remove the blackened skin after cooking for better texture and flavor.
- Maintain a very hot grill for effective charring and to cook the heart evenly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 10g | 3% |
| Protein | 82g | 164% |
| Fat | 32g | 49% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 562mg | 187% |
| Sodium | 1073mg | 45% |
| Potassium | 1564mg | 33% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2794IU | 56% |
| Vitamin C | 126mg | 140% |
| Calcium | 62mg | 6% |
| Iron | 21mg | 117% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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