Steaming Venison Heart: A Step-By-Step Guide To Perfection

Venison heart is a delicious and healthy delicacy, loaded with protein and B vitamins. It is also very tender, with a taste and texture similar to steak. While some people may find the idea of eating venison heart saddening or offensive, it is a great way to make use of all parts of the deer, especially since it is so easy to cook. In this article, we will discuss how to steam cook a venison heart, including the necessary ingredients and step-by-step instructions for preparing and cooking this tasty dish.

Trimming the fat

Start by using a very sharp knife to trim away the top portion of the heart, which contains the valves, arteries, and veins. This part is edible but tends to be jiggly and veiny, so some people choose to discard it or use it for other purposes, such as pet food or grinding.

Next, focus on removing the fat cap or ring that surrounds the top of the heart. Venison fat, particularly in this area, is notoriously hard and waxy, and it is not suitable for cooking. Use your knife to carefully slice away as much of this fat as possible.

Now, it's time to open up the heart. Using your fingers and knife, carefully locate and open the chambers of the heart, which are the four chambers common to all mammalian hearts. By following the natural pathways and seams of these chambers, you can essentially open the heart like a book or scroll.

Once the heart is opened, you will expose more of the connective tissue and wobbly bits that you can trim away. These can also be discarded or used for other purposes, such as pet food or grinding.

At this stage, you can choose to slice the heart into large chunks or keep it whole. If you opt for slicing, aim for pieces that are about 1/4" to 1/2" thick, which is a good thickness for cooking. Alternatively, you can create bite-sized morsels or leave the heart in larger pieces for different cooking methods.

Finally, it is essential to remove any remaining blood from the heart to prevent an iron-like taste in the cooked meat. To do this, place the heart in a bowl of water with a couple of teaspoons of sea salt and let it sit overnight. The salt will help draw out any residual blood, ensuring a more pleasant dining experience.

Removing blood clots

To remove blood clots from a venison heart, start by trimming the very top off the heart. This part is edible but can be a bit jiggly and veiny, so you may choose to discard it. Next, trim off as much of the fat ring as possible. This fat is very hard and waxy, so it is not suitable for cooking.

Now, open the heart as you would a book. Start by locating the chambers of the heart. As mammals, we all have four-chambered hearts. Jam your fingers into the largest chamber, then use a knife to open it up along its natural pathway. Do this for the other chambers as well, until you have opened up the whole heart.

Once the heart is opened, slice off any remaining weird veiny bits. You can then slice the heart into large chunks. Place the large pieces of heart into a bowl of water with a couple of teaspoons of sea salt and leave overnight. The salt will help to draw out any remaining blood.

Finally, give the heart a final rinse and it will be ready to cook.

Slicing the meat

Start by trimming away the top of the heart, which contains the valves, arteries, and veins. This part is edible but can be quite jiggly and veiny, so some people choose to discard it or use it for other purposes, such as pet food. Next, remove as much of the fat cap from the top of the heart as possible. Deer fat is very hard and waxy, so it is not suitable for cooking.

Now, it's time to open up the heart. Locate the chambers of the heart and use your knife to cut along their natural seams. You can start by making an initial cut with your knife and then using your fingers to help open it up further. Do this for all four chambers, and the heart should open up like a book or scroll.

Once the heart is open, you will see a lot of connective tissue and wobbly bits that you can trim away. Be sure to use a sharp knife and take your time to ensure you only remove the unwanted bits and retain as much of the meat as possible.

At this point, you can choose to cut the heart into large chunks or slices. If you want to make cutlets or schnitzel, you might want to keep the pieces larger. For dishes like grilled venison heart or Peruvian anticuchos, you can cut the heart into smaller pieces or chunks. If you're unsure about eating heart, cutting it into smaller pieces can make it look less recognisable.

If you're going to cook the heart as a steak or roast, you might want to keep the pieces thicker, around 1/4" to 1/2" in thickness. However, if you're adding the heart to dishes like venison chilli or Cajun sauce piquante, you can dice it into smaller pieces.

Some people also recommend pounding or tenderising the meat to make it more palatable. This can be done manually or with a device like a jaccard, which uses small blades to pierce the meat and tenderise it.

Finally, it's important to note that venison heart should be cooked medium-rare to medium or for a very long time. Avoid overcooking, as this can make the meat tough.

Cooking the meat

Now that you've brined the venison heart and prepared it for cooking, it's time to cook it! Here's a step-by-step guide on how to steam cook a venison heart:

• Get your ingredients ready: In addition to the venison heart, you'll need some butter or olive oil, garlic, herbs like thyme or rosemary, and seasonings like salt, pepper, garlic powder, and onion powder.
• Choose a skillet: Select a skillet with a hot surface and add your choice of oil or butter. Using a cast-iron skillet can be a good option.
• Season the heart: Sprinkle both sides of the venison heart with salt and pepper, or other seasonings of your choice. You can also add crushed or smashed garlic cloves to the skillet for extra flavour.
• Sear the heart: Place the seasoned heart into the hot skillet and sear it for about 2 minutes on each side. This will give it a nice brown colour and help lock in the juices.
• Baste the heart: After flipping the heart, use a spoon to baste it with the hot oil or butter mixture in the skillet. Continue basting for about a minute to infuse the heart with flavour.
• Rest the meat: Remove the heart from the skillet and place it on a sheet of tin foil. Allow it to rest for 5-10 minutes. This helps the juices redistribute and ensures the heart remains tender and juicy.
• Slice and serve: Finally, slice the venison heart against the grain and serve it. A typical heart can serve 2-3 adults, and it goes well with sides like mashed potatoes, potato fries, or sweet potatoes.

Remember, venison heart is best served rare to medium-rare, so don't overcook it. Enjoy your delicious and tender steam-cooked venison heart!

Serving suggestions

Venison heart is a versatile dish that can be served in a variety of ways. Here are some serving suggestions to make the most of this delicious and nutritious meal:

Sides

Venison heart goes well with a variety of side dishes. Mashed potatoes or potato fries are a classic choice, but you could also try rice, cheesy potato casserole, or air fryer parmesan potatoes. If you're looking for something more hearty, a supreme mashed potato casserole or broccoli cornbread with cheese would be a great option. For a lighter option, serve it with a side of vegetables such as green beans, asparagus, or air fryer green beans.

Spices and Seasonings

When it comes to spices and seasonings, you can keep it simple with just salt and pepper, or get creative with garlic powder, fresh chives, parsley, or red pepper flakes for an extra kick. You can also add some butter to your skillet for added flavour and moisture.

Presentation

Venison heart can be served in a variety of ways. You can slice it into thin pieces and serve it as a steak, or cut it into bite-sized morsels. If you want to get fancy, you can even make venison heart schnitzel or grilled venison heart with peppers and onions. For a more casual meal, you can dice the heart and serve it in a venison chilli or Cajun sauce piquante.

Health Benefits

Venison heart is not just delicious, but it's also loaded with health benefits. It's high in protein, iron, and B vitamins, making it a nutritious choice for you and your family.

Substitutions

If you're unable to get your hands on venison heart, you can substitute it with beef, veal, or lamb heart. You can also use beef strips or beef liver for a similar flavour profile.

Frequently asked questions