The first time I had deer heart was about 15 years ago when a friend asked if I’d like to try it. I was a bit surprised when they brought forth a large jar filled with brine, and large chunks of deer heart floating around in it. Pickled deer heart is something that’s pretty popular, but it wasn’t something that I’d particularly want to have again.
Nevertheless, a few years ago I decided that I’d save a deer heart to attempt cooking myself – being that there are many different recipes out there that seemed fairly palatable.
I learned how to properly clean the heart, and have since found several different ways to cook it that I truly enjoy.
My take on heart is that it doesn’t taste that different than a regular deer steak. It can have a slightly chewier texture, but the flavor is great when properly prepared.
This particular recipe is one I made recently and one that I have used in the past for sliced venison steak. My 5 year old gave it her stamp of approval, and coupled with the fact that it is incredibly easy, we will be making this one again. If you have a friend who is on the fence about trying heart, this is the recipe to serve them. Simple, but the flavor is amazing.
Cleaning Venison Heart 101
Cleaning a heart is actually incredibly simple. You’ll want to rinse it well and remove any obvious hair and blood clots that may be inside the chambers.
Using a sharp knife, slice the top of the heart off and you’ll have a better view of the chambers. I usually make my first cut to the biggest chamber and remove that one first – it’s a basic butterfly method that I won’t claim to be great at, but I get the job done.
Remove the chambers, all of the white parts and any “stringy” pieces inside. You should be left with a clean piece of meat that looks like any other venison steak.
If I’m planning on using it within 24 hours, I tend to soak it in buttermilk for a few hours, or overnight. This helps to tenderize the meat and aids in moisture retention, however it’s purely optional. If you do soak it in buttermilk, simply drain it and pat dry before continuing the cooking process.
Garlic Parmesan Heart
Serves 2-4
Best as an appetizer or snack unless you have a few hearts to cut up.
1 venison heart, cleaned and cut into thin strips
1 stick butter
4 garlic cloves minced
1 cup Italian bread crumbs
½ c shredded cheddar cheese
¼ c parmesan cheese
Line a baking sheet with foil, and spray lightly with cooking spray or grease lightly with butter.
Melt your stick of butter and add in the garlic cloves. Mix well and set aside to cool slightly.
In a blender, add the bread crumbs and cheeses. Pulse a few times to eliminate any large pieces of cheese.
Dip each venison strip into the butter making sure to fully coat, then dredge in the bread crumb mixture. Lay the coated strips in a single layer on the baking sheet, trying not to crowd them too much. Drizzle any remaining butter over top
Air fry at 400 for 10-15 minutes depending on the thickness of the cuts.
The outside should be golden brown and lightly crisp. I start checking at 8 minutes.
OR
400 in the oven for 15 minutes.
Serve immediately.
