The Heart

Serving size: 1 pack serves 3–4.

Preparing cut: The blood left in the heart can add an iron-like taste if it isn't rinsed thoroughly. 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.

Trimming: Using a sharp knife, remove any noticeable visible fat, connective tissues, or fibrous threads. From here, slice it up or cut it into 1-inch cubes and marinate overnight to help tenderize.

Preferred seasonings: One of the best ways to prepare and cook venison heart is to marinate it first. This will help to tenderize the meat as well as infuse it with flavor. A simple marinade can be made with olive oil, balsamic vinegar, garlic, and rosemary. Combine all of the ingredients in a bowl and add the heart. Let it marinate for at least two hours, or overnight if possible. When you're ready to cook, remove the heart from the marinade and pat it dry. Season it with salt and pepper right before cooking.

Choosing a fat: Sauté in butter or olive oil.

The heart is one of the leanest cuts of deer meat, making it ideal for quick-cooking methods such as pan-searing. While the heart may not be the most tender muscle on the deer, it is still possible to cook it so that it is juicy and flavorful.

• Start by pre-heating a large cast-iron skillet over medium-high heat for 3–5 minutes.
• Make sure and pat the pieces completely dry and season with salt and pepper.
• Once the pan is hot, add 2–3 tablespoons of butter, followed by the heart pieces.
• Cook for about 3–4 minutes per side, or until slightly pink in the center. For thicker cut pieces cook for an extra minute or two.

The heart should be slightly pink in the center; if it is still red or bloody, it needs to cook longer. If you are cooking it like a steak, use a digital thermometer and aim to remove from heat at 125°–130°, medium-rare doneness. It’s best served on the more rare side of medium rare, to prevent toughness.

• In a pinch, use a Jaccard meat tenderizer. This kitchen utensil can be used to effectively tenderize venison heart before cooking.
• Simmer the heart until tender and dice it up to add to your stew or chili.