venison heart recipe
A tender, flavorful venison heart recipe that’s easy to prepare and perfect for adventurous eaters.
Ingredients
Main Ingredients:
- 1 venison heart, trimmed and cleaned
- 2 tbsp olive oil or butter
- Salt and pepper to taste
For the Marinade:
- 1/4 cup soy sauce
- 1/4 cup red wine or apple cider vinegar
- 2 garlic cloves, minced
- 1 tsp dried rosemary
- 1 tsp smoked paprika
Optional Garnishes:
- Fresh parsley
- Lemon wedges
Instructions
Prepare the Venison Heart:
- Trim the heart of fat, connective tissue, and any remaining blood vessels. Rinse thoroughly and pat dry.
Marinate:
- Combine the soy sauce, red wine or vinegar, garlic, rosemary, and smoked paprika in a bowl. Place the heart in the marinade and refrigerate for 2 hours, turning occasionally.
Preheat the Pan:
- Heat olive oil or butter in a skillet over medium-high heat.
Cook the Heart:
- Remove the heart from the marinade and pat dry. Season with salt and pepper.
- ear the heart for 3–4 minutes per side for medium-rare, or longer if desired.
Rest and Slice:
- Let the cooked heart rest for 5 minutes, then slice it thinly against the grain for tenderness.
Serve:
- Arrange slices on a plate, garnish with fresh parsley or lemon wedges, and enjoy!
Notes
Cooking the heart to medium-rare retains its tenderness and flavor. Overcooking may make it tough.