The Nasty Bits: Venison Heart Tartare Recipe (2024)

FAQs

The Nasty Bits: Venison Heart Tartare Recipe? ›

If you leave it in these large pieces, you can pound them into a cutlet or schnitzel and make jagerschnitzel with it, or make grilled deer heart with peppers and onions. If you cut the big pieces into chunks, you can make Peruvian anticuchos, marinated grilled deer heart on a stick.

If you leave it in these large pieces, you can pound them into a cutlet or schnitzel and make jagerschnitzel with it, or make grilled deer heart with peppers and onions. If you cut the big pieces into chunks, you can make Peruvian anticuchos, marinated grilled deer heart on a stick.

Deer heart is really just another muscle/steak. It can have more of an iron-like taste because of its function in the body.

Not only is heart delicious and straightforward to prepare, but it also contains folate, iron, zinc, selenium, and B vitamins essential for our own heart health. The easiest way to prepare the heart is to cut off the aorta, fat, and hard connective tissue from the top and then slice the heart in half.

heart with a damp cloth, soak overnight in salted water, and then drain.

You want them to be medium rare. If you cook them too much they will be rubbery and not nearly as delicious.

By ingesting the heart, it is thought that the hunter assimilates the animal's strength, courage, and vitality, forging a spiritual connection with the species and expressing gratitude for the sacrifice made. In some cultures, the ritual serves as a rite of passage or initiation into adulthood.

Any whitetail deer hunting enthusiast or big game meat-eater will likely have a go-to deer heart recipe, but here are a few tips and techniques for cooking this dish for the first time outdoors: Remove any connective tissue.

Deer hearts, as well as the hearts of other animals, are high in iron, zinc, selenium, and vitamins B2, B6, and B12. So, if you're feeling tired and run-down, or you have high blood pressure, eating heart regularly can help improve your health, and it can even boost your energy.

Heart meat is very lean and tasty with a slight chewy texture. It is one of the more mild flavored of all the organ meats. Venison Heart has around 22grams of protein per 3 ounces of serving. It's also a great source of bioavailable forms of thiamine, folate, selenium, phosphorus, zinc, CoQ10 and several B vitamins.

How to soak venison heart? ›

To do this, simply run cold water over the heart while massaging the meat to help push out a lot of the blood. Then place it in a bowl or container filled with cold, salted water for up to half an hour. Remove the heart and discard all of the water.

To a medium saucepan, add 1 quart of water, salt, brown sugar, worcestershire sauce, and garlic cloves. Bring to a boil. Boil until the salt and brown sugar dissolve, about 2-3 minutes. Add 4 cups of ice and enough cold water to make 1 quart of liquid to the brining container.

Trim deer heart of valves, fat and check for calcium deposits that look like a bone. Cut heart to uniform thickness as one or two flat steaks. Salt, pepper and a dash of mace with minced fresh rosemary, thyme and garlic. Sear over medium-high heat in olive oil until rare.

This is one of the worst things to do to any animal carcass after its slaughter. Putting the meat in water allows bacteria (primarily E. coli) to grow and spread over the entire carcass.

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.