Venison Heart Recipe – Whitetail Deer

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The Whitetail Deer this heart came from, was shot straight through the heart with a .50 cal  muzzleloader (320 grain Maxi-Ball). That does not mean that the heart has to go to waste if the damage is minimal (clean entrance & exit wound and there is no evidence of bullet material present) and this yummy entree to be, is sliced open and cleaned properly.

If you have never tried a deer heart before, do yourself a favor and give it a try. It is one of the most tender cuts of meat and we agree that it is a delicacy. What better way to honor the animal than to eat it’s heart?

venison-heart-recipeVenison Heart Recipe – Whitetail Deer

Ingredients

1 deer heart

Montreal Steak Seasoning

Extra Virgin Olive Oil

Tin Foil

Preparation

This is a great camp meal and can be cooked over a campfire in the field or in the oven at home. First slice it into 1/4 inch slices and trim wounded areas of the heart if the animal was shot in the heart (pictured above). Cut away any artery veins or rubbery type meat that you don’t want to eat. Then lay the pieces of heart on a double folded square piece of tin foil. Allow 2″-3″ of foil around the edges. Drizzle with extra virgin oil and season with Montreal Steak Seasoning or a seasoning of your choice. Make a foil lid to be placed on top of your tin foil square. Bunch up the edges of the bottom foil piece and top foil piece making a pouch for the heart. Place in the oven at 350 degrees for about 15 – 20 minutes or until done. If you are using a campfire, place over the campfire for about 15 minutes or until done (faster cook times vary according to how hot your campfire is). Open the pouch and serve immediately.

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