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.
Provided by Hank Shaw
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 678 kcal, Carbohydrate 10 g, Protein 82 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 562 mg, Sodium 1073 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
DEER HEART
We always just diced the heart and fried it in olive oil... fried diced potatoes in another frying pan and had at it. No creativity I guess. Hey it's the keyboards fault for misspelled words. Every day above ground is a good day especially when it's one day closer to hunting season.
Provided by CHEF GRPA
Categories Lunch/Snacks
Time 1h45m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- 1. Clean the heart under cold running water until the water runs clear.
- 2. Cut the heart in half lengthwise so that you have two squares. Trim off the outer white membrane.
- 3. Cut the squares into strips and the strips into small squares.
- 4. Marinate the squares in the balsamic, oil, rosemary, and salt and pepper, covered in plastic for at least an hour.
- 5. Heat a pan over high heat with a bit of oil and quick sear the heart squares, about 1 minute on each side. You want them to be no more than medium rare. Serve immediately!
- My Note: I always boil the heart, for 45 minutes or so, then refrigerate, slice up for sandwhich, with onions of course.
- ---------.
- Stuffed Deer Heart.
- Ingredients:.
- 1Deer heart.
- 1 cup Fine bread crumbs.
- 1 Stock of celery, chopped.
- 1/2 teaspoons Salt.
- 4 Tablespoons Melted butter.
- 1 Small onion, chopped (vidalia onion).
- 1/2 teaspoon Sage.
- 1/4 teaspoon Pepper.
- Flour, salt and pepper for dredging.
- Instructions:.
- 1. heart with a damp cloth, soak overnight in salted water, and then drain.
- 2. Mix stuffing ingredients in order given.
- 3. Drain the heart, hollow out the top and stuff with the sage dressing, and then close the opening.
- 4. Dredge heart in flour, salt and pepper.
- 5. Dot with butter or dripping.
- 6. Place in a covered roaster and bake in a 325*F. oven until done, about 3 hours, basting occasionally.
- Tip's: My mother would boil the heart for a while and then bake it with sage dressing. Delicious! I did so want her recipe for sage dressing! Do you or tou have one ?.
- GRPA- Your Mom and My Mom's did the same Sage Dressing ? But a Deer Heart maybe? From Laura November 14, 1965
- Will, When I think of dressing or stuffing, whatever you choose to call it, this is the recipe I do. It's the only recipe I know. This is what I remember having every year at Thanksgiving as long as I can remember. It is simple, easy, and everyone in our family loves it. It's best served with gravy drizzled on it. I usually make it with whatever is the cheapest sandwich bread I can find at the store. However, this time I had some leftover Italian bread that needed to be used up, so I used that and made a half recipe for my family. It can be made a day ahead and kept in the fridge. Your dressing should look a little more squished and condensed than my picture. I made the mistake of cooking it in a covered casserole dish. It turned out too dry on the top layer.
- Ingredients:.
- 2 loaves of sandwich bread (I usually just get the cheapest loaf, which is usually store brand).
- 4 stalks of celery, finely diced.
- 2 medium onions, finely diced.
- 4 tablespoons butter.
- 2 teaspoons ground sage.
- Instructions:.
- 1. Slice loaves of bread into small cubes. Place in a large pot or on a cookie sheet. Sprinkle with sage and toss bread. You want each piece of bread to get a little sprinkling of sage. Repeat this as necessary. I'd guess I use at least 2 tsp, maybe even a tablespoon.
- 2. Place diced celery in a pan with just enough water to cover and steam until tender. Add celery along with the water to the bread and toss.
- 3. Then saute onion in the butter until translucent. Toss in with bread. At this point, feel the bread. You want it to just be slightly moist and sticky. If needed add more water to get bread to that consistency.
- 4. Place bread mixture in a pocket made of foil (wrapped tight), or they have those foil packs you can buy now. It is best to cook it in foil. However, you can also use a large roasting bag placed on a cookie sheet too to cook it inches Don't cook in a casserole dish, the dressing won't all remain moist, you'll get some that is crunchy. I learned that his time! Bake at 350*F. for 30 minutes. (I've done it at 325*F. along with the turkey for 40 minutes) This can be made a day ahead and kept in the fridge.
- Don't make the mistake I did, using the same amount of ground sage as this recipes calls for in dried sage.
Nutrition Facts : Calories 533.5, Fat 54, SaturatedFat 7.5, Sodium 15.7, Carbohydrate 10.9, Sugar 9.5, Protein 0.3
DEER HEART
Provided by luckytrim
Time 5h
Yield 4
Number Of Ingredients 7
Steps:
- Soak heart in salted water in back hall for 24 hours, changing water 3 times. After 3rd change fill with milk. Dad will think this is a waste of milk and may cause a need to leave camp to go to the store. Make sure pot is covered at all times in back hall or a mouse may fall in. Rinse heart well, cut meat away from heart. Slice very thin like shaved steak. Pat dry on paper towel, season. Heat large black pan. Brown onion slices in part of the butter and oil. Remove. Quick fry meat in remainder of oil and butter. Return onions to pan. Can serve like steak and cheese sandwich with melted cheese.
Nutrition Facts :
STUFFED HEART
I use this for venison, it is really good if you arent fussy about innards. Almost just like a roast. Please make sure you dont use baler twine treated with linseed oil in error of cooking twine. I did that once and ruined the whole meal.
Provided by Tara1183
Categories Deer
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Wash heart and trim fat, sprinkle inside with salt and pepper.
- Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
- Stuff heart and tie with cooking string or secure with skewers.
- Place in small roasting pan, cover with broth and add bay leaf.
- Cover and bake at 325 for 2 1/2 hours.
- Can be done in a crock pot for 9 hours on low.
More about "deer heart recipes"
EASY PAN FRIED DEER HEART RECIPE • THE RUSTIC ELK
From therusticelk.com
4.5/5 (83)Total Time 12 minsCategory Seasonal EatingCalories 136 per serving
- After you've prepared your deer heart, gather all of the ingredients and melt 1/4 cup of butter in a cast iron skillet.
- Season the heart with parsley, black pepper and sea salt. Add the crushed clove of garlic and the seasoned deer heart pieces to the skillet with the melted butter.
- Turning once, cook meat in butter over medium high heat for about three minutes per side or to desired doneness.
HOW TO COOK DEER HEART - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
Estimated Reading Time 4 mins
10 BEST BEEF HEART RECIPES | YUMMLY
From yummly.com
HOW TO PREPARE PAN-FRIED HEART • BC OUTDOORS MAGAZINE
From bcoutdoorsmagazine.com
PAN-FRIED VENISON HEART WITH BLACK PEPPER BUTTERMILK GRAVY ...
From realtree.com
PICKLED DEER HEART | MOSSY OAK
From mossyoak.com
A VENISON HEART RECIPE THAT SHOULD BE IN EVERY HUNTER'S ...
From wideopenspaces.com
FIVE TASTY VENISON HEART RECIPES WE'D LOVE TO… | GRAND ...
From grandviewoutdoors.com
COOKING AND EATING DEER HEART FOR THE FIRST TIME ...
From themeateater.com
DEER HEART RECIPES, DEER LIVER RECIPES, VENISON OFFAL …
From honest-food.net
PAN-FRIED DEER HEART – THE DEERSLAYER'S WIFE
From thedeerslayerswife.com
FRIED VENISON HEART - BACKCOUNTRYJUNKIE.COM
From backcountryjunkie.com
HERB MARINATED GRILLED DEER HEART - MODERN CARNIVORE
From modcarn.com
CORNED VENISON HEART - FORAGER CHEF
From foragerchef.com
DO’S AND DON’TS OF COOKING WITH DEER HEART - GRIT
From grit.com
COUNTRY-FRIED VENISON HEART - CHERYL WIXSON'S KITCHEN ...
From cherylwixsonskitchen.com
SEARED VENISON HEART WITH WHISKEY BUTTER | MEATEATER COOK
From themeateater.com
GRILLED VENISON HEART – YOU’LL HEART IT! – VENISON THURSDAY
From venisonthursday.com
HOW TO COOK VENISON DEER HEART RECIPE EASY!! - YOUTUBE
From youtube.com
HOW TO TRIM AND PREPARE DEER HEART | OUTDOOR LIFE
From outdoorlife.com
HOW TO COOK VENISON HEART: 8 STEPS (WITH PICTURES) - WIKIHOW
From wikihow.com
DEER HEART AND LIVER RECIPES | HUNT TALK
From hunttalk.com
30+ HEART RECIPES (NOSE TO TAIL COOKING)
From practicalselfreliance.com
5 WAY HOW TO COOK A DEER HEART FOR FIRST TIME IN OVEN
From huntingnext.com
PAN FRIED DEER HEART - VENISON FOR DINNER
From venisonfordinner.com
RECIPE 1 -- HOW TO COOK VENISON HEART
From drnordbergondeerhunting.com
DEER HEART RECIPE - VENISON RECIPE - YOUTUBE
From youtube.com
SMOKED DEER HEART | MOSSY OAK
From mossyoak.com
HOW TO COOK A DEER HEART | CHICKENS IN THE ROAD
From chickensintheroad.com
PICKLED VENISON HEART – VENISON THURSDAY
From venisonthursday.com
DEER HEART PICKLED RECIPE - BEST 7 METHODS FOR YOU
From fullformtoday.com
DEER HEART IN RED SAUCE | AN OFFICIAL JOURNAL OF THE NRA
From americanhunter.org
QUICK AND EASY VENISON HEART - CAST IRON RECIPES
From castironrecipes.com
SMOKED VENISON HEART | WILDGAME GOURMET
From thewildgamegourmet.com
PICKLED DEER HEART - FOX VALLEY FOODIE
From foxvalleyfoodie.com
GRILLED VENISON HEART RECIPE - THEFOODXP
From thefoodxp.com
DEER HEART ON THE MENU - NDA
From deerassociation.com
VENISON HEART CEVICHE - RECIPES - THE INTREPID EATER
From theintrepideater.com
SLOW COOKER VENISON HEART - NEAR NORTH OUTDOORS
From lojesa.com
SPINACH & MUSHROOM STUFFED VENISON HEART RECIPE - PETERSEN ...
From petersenshunting.com
VENISON HEART - THE DEER HUNTERS BREAKFAST — MOSSWOODLAND
From mosswoodland.com
VENISON HEART FLATBREAD – GOZNEY
From gozney.com
RAW VENISON HEART RECIPES - DONUTS
From mountaingirl.camp
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #cuisine #preparation #north-american #for-1-or-2 #5-ingredients-or-less #appetizers #main-dish #easy #number-of-servings #3-steps-or-less
You'll also love