I absolutely adore cooking deer hearts, as well as the hearts of other large animals like bison, pronghorn, elk, and beef. In this article, I’ll share with you an easy and foolproof method for preparing deer heart for cooking. Whether you’re a seasoned pro or a newbie in the kitchen, this technique will ensure a mouthwatering result.
Photo by Hank Shaw
Trimming the Heart: Step by Step
Before we dive into the process, it’s important to note that the following method is just one way to trim deer hearts. You may come across alternate techniques, but this is the one I learned from cleaning beef hearts in restaurants, and it has never failed me.
Now, let’s get started! Grab a sharp knife and find a well-lit workspace. Here’s how to prepare a deer heart in a few simple steps.
Photo by Hank Shaw
Step 1: Trim the Top
Begin by trimming off the very top of the heart. While it is edible, this part can be a bit jiggly-veiny, so I usually give it to my cat or add it to the grind pile.
Step 2: Remove the Fat Ring
Next, remove as much of the fat ring around the top of the deer heart as possible. Despite one’s initial assumption, this fat is the hardest and waxiest of all deer fat. For more information on deer fat, check out my article on it here.
Photo by Hank Shaw
Step 3: Open the Heart
To open the deer heart, envision it as a book. Start by locating the chambers of the heart. As mammals, we all have four-chambered hearts, and this technique works well with deer hearts, as it does with beef, pork, lamb, and more.
Photo by Hank Shaw
Step 4: Remove Veiny Bits
Once the heart is opened, slice off any weird veiny bits. Just like the top, these can also be given to pets or added to the grind pile.
Step 5: Slice Into Chunks
Now, slice the opened deer heart into large chunks. Note that one of the chunks will be thicker than the others. In order to ensure even cooking, slice the thicker piece in half lengthwise, making it the same thickness as the rest.
Photo by Hank Shaw
You’re Done!
Congratulations! You have successfully prepared a deer heart for cooking.
Photo by Hank Shaw
Cooking Options: Versatility at Its Best
Now that your deer heart is ready, the possibilities for cooking it are endless. One option is to leave the pieces large and pound them into cutlets or schnitzel, allowing you to make delicious dishes like jagerschnitzel or grilled deer heart with peppers and onions.
If you prefer smaller chunks, you can make Peruvian anticuchos – marinated grilled deer heart skewers. The tenderness of the meat can also be enhanced by using a jaccard, a device that tenderizes the meat by piercing it with multiple little blades. Alternatively, you can dice the deer heart for dishes like venison chili or Cajun sauce piquante.
Regardless of your preferred method, deer heart should be cooked to medium-rare or medium, or for an extended period of time for slow-cooking recipes. Anything in between might compromise the meat’s texture and flavor.
If you’d like to watch a video tutorial on preparing deer heart, you can check out my Masterclass-style video course on prepping and cooking venison, which also includes a 20 percent discount!
If you give this recipe a try, please leave a rating and share your experience in the comments below. I would be thrilled to hear how it turned out. And don’t forget to share a picture on Instagram and tag me at @huntgathercook.
Enjoy your culinary adventure with deer heart, and happy cooking!
