#3 Grilled Heart

Modern Pioneer - - Venison -

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.

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