Easy Venison Deer Heart Recipe

Cooking venison heart may sound unusual, but it is one of the most delicious and nutritious ways to enjoy wild game.

A venison deer heart recipe is simply a dish made by cleaning, slicing, and cooking the heart of a deer with simple ingredients like butter, garlic, onion, and red wine. Many hunters used to throw the heart away, but today it is valued as a tender cut of meat that tastes similar to a fine steak when cooked properly.

In fact, venison heart recipes have been enjoyed in different cultures for centuries, especially in rural and hunting communities where no part of the animal goes to waste.

In this article, you’ll learn how to prepare venison heart step by step from cleaning and seasoning to cooking it perfectly in a skillet. You will also get cooking times, serving suggestions, and pro tips to make sure your venison turns out juicy and flavorful every time. By the end, you’ll see that this recipe is not only easy but also a unique way to turn an overlooked cut into a gourmet dish.

Why This Recipe Is Healthy

High in protein: Excellent for muscle growth and recovery.
Rich in iron & B vitamins: Supports energy, brain health, and red blood cell production.
Low in carbs: Suitable for low-carb and keto-friendly diets.
Nutrient-dense: Uses whole, natural ingredients with no processed additives.

Step-by-Step Instructions

Step 1: Prepare the Venison Heart

1. Trim away fat, ventricles, and fibrous tissue.
2. Rinse under cold water to remove blood.
3. Pat dry with a towel.
4. Slice into ½-inch steaks.

Step 2: Season the Meat

• Sprinkle both sides with salt and black pepper.
• Set aside for 10 minutes at room temperature.

Step 3: Sauté Onion and Garlic

1. Heat a skillet over medium-high heat.
2. Add butter and let it melt.
3. Stir in onion and garlic.
4. Cook until onions turn golden and aromatic.

Step 4: Cook the Venison Steaks

1. Place steaks in the skillet.
2. Sear for 1–1.5 minutes per side (medium-rare).
3. Do not overcook—venison dries out quickly.

Step 5: Add Red Wine

• Pour in ¼ cup red wine after flipping the steaks.
• Let it reduce slightly and coat the meat.
• Spoon onions and sauce over the steaks.

Step 6: Rest and Serve

1. Remove steaks from skillet.
2. Rest for 5–10 minutes before slicing.
3. Serve topped with onions and pan sauce.

Serving Suggestions

• Best paired with mashed potatoes, roasted vegetables, or wild rice.
• Serve with a glass of the same red wine used for cooking.

Chef’s Tips

Always trim away all tough tissue for tenderness.
Medium-rare is the best doneness for deer heart.
Use cast iron for the perfect sear.
Letting the meat rest keeps it juicy and flavorful.

Best Tools for Making Venison Heart Recipe

1. Sharp Boning or Fillet Knife

• Essential for trimming away fat, ventricles, and fibrous tissue.
• A flexible, sharp blade helps with precise cuts.

2. Cutting Board (Wood or Plastic)

• Use a sturdy cutting board for trimming and slicing.
• Plastic boards are easier to sanitize after handling raw meat.

3. Cast Iron Skillet or Heavy Pan

• Perfect for searing venison heart steaks evenly.
• Retains heat well and creates a beautiful crust.

4. Mixing Bowl

• For holding trimmed meat before seasoning.
• Also handy if you want to marinate the heart before cooking.

5. Meat Thermometer (Optional)

• Helps check internal doneness (aim for 125–135°F for medium-rare).
• Prevents overcooking, which can make venison dry.

6. Wooden Spoon or Spatula

• For stirring onions, garlic, and butter without scratching your skillet.

7. Colander or Strainer

• Useful when rinsing the heart under cold water to remove excess blood.

8. Paper Towels or Clean Kitchen Towel

• For patting the meat dry before seasoning—important for a good sear.

9. Wine Measuring Cup (¼ cup)

• To measure red wine accurately when deglazing the pan.

10. Serving Plate or Platter

• To rest the venison steaks after cooking and allow juices to redistribute.

How to Store Leftover Venison Heart

1. Cool Before Storing

• Allow the cooked venison heart to cool down to room temperature (no longer than 2 hours after cooking).
• This prevents condensation, which can make the meat soggy.

2. Use Airtight Containers

• Place leftovers in a clean airtight container or wrap tightly in aluminum foil.
• This keeps out air and helps preserve flavor.

3. Refrigeration

• Store in the fridge at 40°F (4°C) or below.
• Cooked venison heart stays good for 3–4 days.

4. Freezing (For Longer Storage)

• For storage beyond a few days, freeze leftovers.
• Wrap tightly in plastic wrap + foil or use a freezer-safe bag/container.
• Label with the date.
• Can be stored in the freezer for 2–3 months.

5. Reheating Tips

• Reheat gently in a skillet with a little butter or broth.
• Avoid microwaving on high heat—it can dry out the venison.
• Heat only until warmed through (do not overcook).

Conclusion

In conclusion, this venison deer heart recipe proves that with just a few simple ingredients and the right cooking method, you can turn an often overlooked cut into a delicious and tender meal.

Rich in protein, packed with nutrients, and bursting with flavor, venison heart is a true delicacy when cooked properly.

Whether you’re preparing it for a special occasion or just exploring new ways to enjoy wild game, this recipe is quick, easy, and guaranteed to impress. Give it a try you might just discover a new favorite dish.