The Native Americans used to eat the warm heart of their prey in order to inherit their spirit. It was also a way to honor the animal, and use every part of it. So on my deer hunt in the Delta a few weeks ago, I decided to “go native.”
And I’m glad I did. It was delicious.
And it’s good for you.
And all of the veteran hunters looked at me like I was insane. But then they liked it when I made them eat it.
So if you’re in the mood to go native, here are some loose guidelines…
(And if you’re wondering what this Delta deer hunt is that I speak of, you can catch up on the whole series here: I, II, III, IV).
Slice down one side of the heart so that it opens flat. You want to square it off as best you can so this may mean cutting it in half so you have two squares.
With a sharp knife, trim off the white membrane from the outside.
Then take your two squares and cut them into strips…
And then cut those strips into small squares.
Marinate the heart squares in balsamic vinegar.
And olive oil. The acids will help tenderize the meat.
Down in the Delta, they have rosemary plants that grow like trees. It’s a luxury. I want to roll around in them. But I restrained myself. I had a heart to cook.
Add some sprigs to the marinade… and salt and pepper, don’t forget the salt and pepper!
Now, give it a stir and cover them in plastic, pressing down against the meat…
And marinate for at least an hour in the refrigerator, but longer if you’d like…
And wait.
Wait.
Wait.
Wait.
Okay, it’s time. Now take the bowl out of the refrigerator.
Get a pan really hot with a tablespoon or so of oil.
Sear the heart squares quickly on both sides, about 1 minute on each. You want them to be medium rare. If you cook them too much they will be rubbery and not nearly as delicious.
In my quest to go native, I also made the kidney and the tenderloin. But that is for another day.
One of the boys said he was saving his bite of heart for last because he liked the taste so much… this was his last bite of heart:
I do wonder how many veteran hunters out there have eaten the heart…? This was the first for me and it is as good as any of the other offal I adore.
What do you think?
How do you feel about eating the inside bits?
Does it make you cringe? Does it make you salivate? Does the thought make you declare veganism on the spot?
Ingredients Instructions
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Georgia, your blog is GORGEOUS! Beautiful photos and I'm intrigued by the hunting angle – will have to have you out to Wyoming sometime for elk season. It's so different from most cooking blogs, and we need more of that. Lots of love!
Thanks Danielle! Oh my goodness, I dream about going to Wyoming, you have a place there??! And you have a lovely blog as well! Thanks for visiting!
Yep. Heart and tenderloins are the only venison parts that I don't share with anyone but Holly. My favorite is to take those heart pieces and pound them into cutlets and either grill them or cook them like schnitzel. Keep them medium-rare or they'll be shoe leather.
Thanks Hank! The heart definitely needed to be no more than medium rare. How do you like the rest of your meat cuts? I usually eat something like a filet or tenderloin very rare.
When I was young I used to come home with my deer and give the heart to my mother. She would boil and fry it, then make sandwiches for us as we cleaned up the deer and got it hung.
That sounds lovely. Boiled, fried heart is going no my list of things to make before I die.
One way our family fixed heart, either deer or elk, was to boil the heart until done, cut into pieces and then immerse in a pickling brine for 6-7 days. This was an excellent way to enjoy the heart.
We often times would pickle an elk or a beef tongue from a freshly butchered steer, as well.
I’m intrigued by the pickling idea. I always worried that boiling would make these too tough but the pickling would help tenderize them. I’m putting it on my list to try Cameron, thanks!
I always use the heart from a hunt, unless it has an arrow hole in it! I boil it for 45 minutes whole, then slice it when cool, getting rid of the membranes. Then eat it on toast with horseradish. Never had it get tough this way, simple but delicious. Thanks for your tips, I’ll have to try it your way next time.
Georgia I am loving your recipes. I have yet to eat a heart or liver from any deer I have harvested, but I am looking forward to it now…..
Hurrah! The first person who ever took me hunting was in his 60′s and had never tasted a heart either. He loved it when I cooked it up for him and I was thrilled that I could teach him something during the hunt.
georgia,awesome website! im a hunter forager and wannabe chef…..glad to see the heart recipe and look forward to trying it!! I use venison heart in a traditional hungarian soup that my sisters husband normally makes with veal heart and I find it delicious! I cant wait to see the kidney recipe and try that!!!! keep the site going its great!!!
Deer heart is excellent and has always been our favorite part…I usually cook deer heart and liver while we process the rest of the meat. I take the heart and cross slice it into “medallians” and trim out the valve casing. I place it in a bowl of beer to draw out the blood. After all has been prepared, taking about 30 minutes, I salt, pepper and a slight dredge each slice through flour and place it in a hot pan of oil to lightly sautee it, being careful not to over cook.
I must agree, this is a true delicacy.
Happy Hunting!
I don’t see anything about elk or moose hunting on your site, Georgia. Maybe I missed it. Let me know if you want to come to MT to hunt elk, or at least be there when my family hauls one of those huge meat-laden carcasses from the end of a long mountain bike and hike trek back to the truck. We have been processing our own elk meat from ground to freezer, to table for well over a decade now. We’ve never had it processed in any way, other than what we can do with inexpensive equipment and elbow grease. You’re invited to join my wife and me this fall for a family hunt adventure that starts at home and ends at home. My wife, Brenda, might let you pry some of her home-made corned elk from her meat-craving hands. Here’s our website: http://www.elk-hunting-tips.net/.
Great article. I’ve had some lamb heart sitting in my freezer and no idea how to cook them. I might cook them in bacon grease though as I don’t like cooking with oil. Lots of good suggestions in the comment thread here.
Thanks!
Would be wonderful in bacon grease or butter! Let us know how it turns out.
I have never tried heart but I can’t wait to tell my husband to save it for me on his next deer hunt! Sounds delicious!
Georgia…great post on venison heart. I am fortunate every year to hunt deer with a wonderful group in central Ontario, Canada. The group is usually around 12 of us and we hunt out of our cottages in some incredible terrain and typically do very well. It is a tradition during our hunt to always have a proper “wild game” night with everyone contributing something from their previous years fishing, hunting and gathering. Venison hearts from that weeks hunt always play a starring role in the night as we eat and toast to the years success. Typically the heart has been cooked slow and low and served with a simple white gravy / sauce. I look forward to trying your recipe during this falls hunt.
Keep up the good work !!!!
I tried fresh heart for this first time last fall with a doe and just tenderized the squares w/ a mallet and seared them with a little onions and jalapenos and I was shocked how tasty they were. I’ll have to try this prep next season!
Georgia,
I love deer heart! My kids have always fought over it. I basically marinate the same way you do, but then I saute it in butter, minced roasted garlic, and sherry wine. Very yummy!
Love your book, your blog, and your OpenSky products, too.
Cher “Golden Huntress”