Tiffany Haney
Deer heart is an underutilized meat that can be cooked in a variety of ways. Before cooking, the heart must be cleaned and soaked in saltwater to flush out any remaining blood. It can then be seasoned and cooked in a skillet, air fryer, or on a grill. Some popular seasonings include parsley, black pepper, salt, garlic, and flour. Deer heart can be cooked until it is tender and well done, or it can be cooked rare to medium-rare.
| Characteristics | Values |
|---|---|
| Preparation | Clean the heart by removing the valves, arteries, veins, fat cap, and outer tough skin. Slice the heart where the bottom chambers are naturally divided and trim away any connective tissue. |
| Soaking | Soak the heart in cold saltwater for 8 hours or overnight to remove any remaining blood. |
| Seasoning | Season the heart with parsley, black pepper, salt, garlic, Italian dressing, chilli pepper flakes, jalapeno powder, or coat in seasoned flour. |
| Cooking Method | Air fry, pan fry, grill, or cook in a skillet. |
| Cooking Time | 2-5 minutes per side for rare to medium-rare. 10-15 minutes for well-done. |
| Serving Suggestions | Serve with onions, celery salt, carrots, potatoes, or dip in ketchup or ranch dressing. |
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What You'll Learn
Soaking the deer heart in saltwater
Next, you will need to flush out any remaining blood. To do this, place the heart into a bowl of cold water with a couple of teaspoons of salt. You can leave it to soak for as little as a few hours, or even overnight. This process not only helps to remove any blood, but it also tenderises the meat and removes any gamey flavour.
Once the heart has been soaked, you should give it a quick rinse before patting it dry and moving on to the next stage of your recipe—whether that's coating it in flour and spices, marinating it, or simply seasoning it with salt and pepper before placing it in the air fryer.
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Trimming and cleaning the deer heart
First, trim the very top off the heart. This part is edible but can be a bit jiggly and veiny, so you may choose to feed it to your pets or use it in a stockpot. Next, trim away the fat ring from around the top of the deer heart. This fat is very hard and waxy and not suitable for cooking.
Now, slice the heart where the bottom chambers are naturally divided on the outside. Inside, you will find connective tissue and wobbly bits that you can trim away. Then, make lengthwise cuts through the heart to create several slices of meat. The slices should be about 1/4" to 1/2" thick, which is a good thickness for cooking.
To ensure any remaining blood is flushed out, place the large pieces of heart into a bowl of water with a couple of teaspoons of sea salt and leave overnight. The next day, the heart will be ready to cook.
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Seasoning the deer heart
Seasoning a deer heart is a crucial step in enhancing its flavour and making it a tasty treat. Here's a comprehensive guide to seasoning deer heart before air frying:
Cleaning and Soaking:
Before seasoning, it is essential to clean the deer heart thoroughly. Using a sharp knife, trim away the top portion that contains the valves, arteries, and veins. Remove any excess fat, as it can affect the texture and taste. Cut the heart along the natural divisions of the bottom chambers, and trim away any connective tissue and wobbly bits inside. Soak the cleaned heart in saltwater for a day or two to remove any remaining blood. This step is crucial for tenderising the meat and improving its flavour.
Basic Seasoning:
The basic seasonings for deer heart include flour, salt, and pepper. Combine these ingredients in a small bowl, and dredge the pieces of deer heart in this mixture. This creates a delicious crust when fried. You can also add seasoning salt to the mixture for an extra savoury kick. Don't be afraid to experiment with different types of pepper and salt, such as sea salt and crushed peppercorns, to find your preferred flavour profile.
Herbs and Spices:
While the basic seasoning provides a good foundation, you can take it up a notch by adding various herbs and spices. Parsley, for example, adds a fresh flavour to the dish. If you're looking for some heat, include cayenne pepper or chilli pepper flakes. You can also add garlic powder or minced garlic cloves to the flour mixture for a savoury, pungent kick. Don't be afraid to experiment with other spices like smoked jalapeno powder, chipotle powder, or even homemade hot pepper sauce.
Vegetables:
Onions are a popular addition to deer heart recipes. Slice or dice an onion and cook it alongside the heart. You can also add shallots or scallions for a more subtle onion flavour. If you're looking for a more colourful dish, toss in some bell peppers, celery, carrots, squash, snow peas, or zucchini. These vegetables not only add nutritional value but also contribute to the overall flavour and texture of the dish.
Marinating:
Marinating the deer heart is an excellent way to infuse flavour. You can use a simple Italian dressing with salt, pepper, and garlic, or get creative with other combinations. Let the heart marinate for an hour or two before grilling or air frying. This process helps to tenderise the meat further and enhances the overall taste.
Final Touches:
Before serving, you can add some final touches to your dish. A sprinkle of brown sugar or honey during the last few minutes of cooking can add a delightful caramelisation. Alternatively, a drizzle of ranch dressing or a squeeze of lemon juice can brighten up the flavours. Don't be afraid to experiment with different sauces and garnishes to find your perfect combination.
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Cooking the deer heart
Cleaning and Preparing the Heart
To clean the deer heart, start by trimming away the top portion that contains the valves, arteries, and veins. Remove as much of the fat cap as possible, as it is not suitable for cooking due to its hard and waxy texture. Next, slice the heart where the bottom chambers are naturally divided. Inside, you'll find connective tissue and membranes that can be trimmed away. Make lengthwise cuts to create several slices of meat, with a thickness of about 1/4" to 1/2".
To ensure that any remaining blood is flushed out, place the large pieces of heart into a bowl of water with a couple of teaspoons of sea salt. Leave it overnight, or for at least a few hours if you're short on time.
Seasoning
For seasoning, you have a variety of options. You can use a blend of flour, salt, pepper, and seasoning salt, dredging the heart pieces in this mixture before cooking. Alternatively, you can marinate the sliced heart in Italian dressing, salt, pepper, and garlic for an hour or two before grilling. If you're making garlic Parmesan deer heart, blend bread crumbs with cheese and pulse to eliminate large pieces of cheese. Dip venison strips into melted butter with garlic, then dredge in the bread crumb mixture.
Cooking
For pan-frying, heat butter in a skillet over medium-high heat and add crushed garlic cloves. Sear the seasoned deer heart pieces for about 3 minutes per side or until desired doneness is reached. For a crispier texture, you can air fry at 400 degrees Fahrenheit for 10-15 minutes, depending on the thickness of the cuts. The outside should be golden brown.
Serving
Deer heart pairs well with various sides, including sautéed onions, celery salt, and a cold beer or red wine. You can also serve it with a side of eggs and coffee, or dip the slices in ketchup or ranch dressing.
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Serving the deer heart
Deer heart is best served hot and fresh. You can serve it with a side of eggs and a cup of coffee, or with sautéed onions and a cold beer if you're out camping. If you're at home, a nice glass of red wine is a good pairing.
If you're making heart fajitas, you can slice the cooked meat thinly and add it to onions and peppers in a skillet. You can also serve it with a side of garlic, or with ranch dressing, minced garlic, cayenne pepper, and Old Bay seasoning.
If you're looking for a more substantial meal, you can cook the deer heart with potatoes, onions, and carrots in a crock pot. You can also add celery or carrots to your skillet, or even bell peppers, squash, snow peas, or zucchini.
If you're making garlic parmesan deer heart, you can serve it as an appetizer or a snack. It's best served immediately, so the outside is still golden brown and lightly crisp.
If you're looking for a more adventurous dish, you can try eating the heart raw. However, this is not recommended for everyone, as there may be health risks associated with consuming raw meat.
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Frequently asked questions
First, clean the heart by removing the valves, arteries, veins, and fat cap. Then, slice the heart into two steaks by following the seam on the heart. Next, soak the heart in saltwater for a few hours or overnight to flush out any remaining blood.
After preparing the heart, season it with salt, pepper, and parsley. Then, dip the deer heart in an egg wash and dredge it in flour. Place the deer heart in an air fryer at 400 degrees Fahrenheit for 10-15 minutes, depending on the thickness of the cuts.
Deer heart is often served with onions, celery, or carrots. You can also add garlic, chilli pepper flakes, jalapeno powder, or hot sauce for some extra spice. It is typically cooked rare to medium-rare and is best served immediately.
Leftover deer heart can be stored in an airtight container in the refrigerator for up to 4 days.
