Thread: Smoked deer heart....

Originally Posted by Bavarian_Hunter

@Angus_A can you give me a good venison heart recipe that doesn't involve smoking? I've never tried it but always wanted to. The old man has a kink with liver which I don't mind but doesn't eat heart anymore. He said he never really liked it but whenever he used it he only ever just fried it in butter.

Sure! There's tons of ways to prepare it.

If you're feeling brave a great way to do it is under the broiler in your oven (works on the bbq too)

Cut it up into chunks, removing all fat and membranes. Put in a bowel with the juice of 2 limes, a couple of tablespoons of olive oil, 4 cloves of minced garlic, a crap ton of of black pepper, some salt and chopped coriander. Marinate it for 2-3 hours, put on some skewers and under a hot broiler/on a hot grill sear it medium rare.
The lime gets rid of the organy flavour, it's a pretty nice starter. Especially this time of year.

My favourite way to cook it is to poach it in oil. Slice it into big chunks and put in a slow cooker with 50/50 butter and olive oil (enough to cover it) add plenty of black pepper, 3-4 cloves of chopped garlic and a big handful of rosemary. Cook it on low for 6-8 hours.
Take some of the oil from the pot, put it in a pan and add some shallots (or onions if you can't get shallots) and sweat them until translucent. Add a tablespoon of tomato paste and briefly cook it, add a can of chopped tomatos and cook on low for 20 minutes, shred the meat up into bits with a pair of forks, add it in along with a quarter cup of reduced cream and a small handful of finely chopped rosemary. Once it's heated through mix it with some spaghetti. One of the best heart recipes i ever made (also works great with cheek) also makes your whole house smell F*CKING AMAZING!