#3 Grilled Heart
Often left behind after field dressing, a deer heart is usually forgotten by hunters who’ve never tried it. With some minor trimming, though, you’ll find yourself with a nice helping of unique meat. While I don’t do much marinating, the heart is thin enough to absorb some flavor. Go with a wine or vinegar marinade for a stronger flavor, or use milk or soda for a milder taste. Either way, it’ll make for a great deercamp appetizer.
1 deer heart 2 cups marinade of choice Salt and pepper Extra virgin olive oil
1 Butcher a fresh deer heart, trimming away fat, silver skin, arteries and blood vessels.
2 Wash the heart thoroughly under cold water.
3 Separate the pieces of heart by thickness, leaving three to four pieces of meat.
4 Soak the heart for 12 hours in a marinade of your choice.
5 Heat a grill to medium heat.
6 Remove the heart from the marinade and rinse.
7 Salt and pepper the heart, and lather with olive oil.
8 Grill on each side for just a few minutes, or until meat reaches a 120°F internal temperature.
9 Wrap in foil and serve after 5 minutes.