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5.0 from 108 votes

Grilled Venison Heart with Peppers and Onions

This recipe can be done with any large heart. I designed it for deer and elk, but it will work with antelope, moose, wild boar or whatever. For non-hunters, try beef heart, veal heart or lamb hearts. You don't have to marinate the meat, but it adds a lot of flavor, and helps keep it moist on the grill.

Prep Time
20 mins
Cook Time
20 mins
Total Time
35 mins
Servings: 4 people
Calories: 678 kcal
Course: Main Course , Appetizer
Cuisine: American

Ingredients

  • 1 or 2 deer hearts or 1 elk, moose or beef heart
  • 4 tablespoons olive oil, divided
  • 1 tablespoon sherry or red wine vinegar
  • 1 tablespoon Worcestershire sauce 
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon ground black pepper
  • 3 or 4 colored bell peppers, cut into 2 to 3 pieces each
  • 1 large onion, cut into large wedges

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

  • A tip on the peppers and onions: Cut them in large pieces so they don't fall through your grill grates. For the onions, make sure you keep the stem end attached. And cook the skin side of the peppers first -- if you get any parts that blacken, the skin peels right off. You actually want significant blackening here, so keep your grill ragingly hot.

Nutrition Information

Calories 678kcal (34%) Carbohydrates 10g (3%) Protein 82g (164%) Fat 32g (49%) Saturated Fat 8g (40%) Cholesterol 562mg (187%) Sodium 1073mg (45%) Potassium 1564mg (45%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 2794IU (56%) Vitamin C 126mg (140%) Calcium 62mg (6%) Iron 21mg (117%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 678

% 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.