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Pan Seared Venison Heart

Rebel Darling

By Rebel Darling,
in Game Recipes / Cooking

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Rebel Darling Newbie

Rebel Darling

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My buddy and I were supposed to eat deer heart last night, but his wife rang him up and called him down the mountain.
 
So, I decided that I'd pan sear the heart for breakfast with my wife.
 
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I let the heart soak in water over night, and pumped out any remaining blood clots.
 
I cut the heart into bite-sized pieces and let those pieces sit in a mixture of olive oil, a crushed garlic clove, a pinch of salt, and several pinches of pepper. Plain and simple, but just enough to keep the tongue intrigued.
 
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I then pan seared the heart for about 20 seconds on each side using medium high heat in a cast iron pan.
 
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Once the heart was cooked to my liking (medium rare), I placed the heart back in the bowl and stored it in the oven to keep warm.
 
Next, I drained the pan of excess oil, making sure to leave as much garlic and pepper as possible, and then fried up a few eggs in the "dirty" pan.
 
The wife said, "this is so good," so I'll call that a win... If I had it on hand, I would have added baby spinach to the pan with the heart and let it cook down, even after the heart was finished. I would have liked that.
 
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Rebel Darling Newbie

Rebel Darling

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Is it still tough and chewy? When I shot my first deer out west my guide had me eat a bite of the raw heart. It was rather tough

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Not in the slightest. I cut all the ligament-type parts off, leaving only the red, tender muscle. Excellent meat with very little "chewiness" once prepared for it.


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Rebel Darling Newbie

Rebel Darling

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I’ve never tried heart, but looks good. Many times mine are always blown to pieces from shotgun slug or have an arrow gash through them.


Still good when arrowed, if you cut around any "bad" or bruised meat, I imagine. I've only had the arrow slice across the heart, and those came out just fine. I've not yet had a dead-centered pumper shot.


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TACC Collaborator

TACC

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Next time try not soaking and cut into small steaks instead of chunks you will really enjoy it


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Chef, I was under the impression you needed to soak it to get the excess blood out of the heart . What is your process prior to cooking please.

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Chef Grand Master

Chef

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Chef, I was under the impression you needed to soak it to get the excess blood out of the heart . What is your process prior to cooking please.

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Why do you want to get the excess blood out, blood is moisture and flavor. Slice season cook. You are letting the moisture out which would dry out the meat


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Fletch Mentor

Fletch

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In have always soaked the heart overnight in salt water. That's the way my grandmother always did it and when it come to cooking she wasn't wrong lol.

It has never been dried out. In fact had this last night.

16a2e68c1b15723141904e8b23cf720b.jpg

Pan sautéed heart and grilled loins.


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Culvercreek hunt club Enthusiast

Culvercreek hunt club

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43 minutes ago, Fletch said:

In have always soaked the heart overnight in salt water. That's the way my grandmother always did it and when it come to cooking she wasn't wrong lol.

It has never been dried out. In fact had this last night.

16a2e68c1b15723141904e8b23cf720b.jpg

Pan sautéed heart and grilled loins.


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I have seen my grandfather and grandmother do this with small game to "help draw out clots and break them up" I can't see what it would do on a heart that is opened up and cleaned. trimmed of the tendony fibers and fat. I would soak a steak in salt water over night so I can't see the use. 

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Fletch Mentor

Fletch

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I soak it whole not cut up. I cut it up and trim before I cook it. I have whole ones all soaked and froze in the freezer. I always prefer freezing in bigger pieces, you don't want all that surface area. I've always done it with small game as well. Like I said I was taught by grandma and it certainly tastes fantastic the way I am doing it.

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Chef Grand Master

Chef

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In have always soaked the heart overnight in salt water. That's the way my grandmother always did it and when it come to cooking she wasn't wrong lol.

It has never been dried out. In fact had this last night.

16a2e68c1b15723141904e8b23cf720b.jpg&key=0c9a3b3a787dbae2dd0fbc03f4838b6aa8faef0a67d39c84fb4bbd7a4a36346e

Pan sautéed heart and grilled loins.


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Salt water is different that is a brine and actually will pull moisture into the meat. But just water is a no


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