Venison Heart Recipe (serves 2)
1 Venison heart
1 fresh garlic clove
1 Large sweet onion
1/2 cup of red wine (cabernet or merlot)
2 tbsp of butter
Rinse whole deer heart well in cold water, paying special attention to the chambers. Rinse until water is clear or very close. The more blood you remove the better.
Carefully trim the fat (white part) off of the entire heart. Slice the top of the heart (where you see the chambers) off where the fat meets the rest of the heart. Cut the heart in half (slicing from the top to the bottom). Carefully core out the heart by fully removing the valves. Discard all scrap.
*Your heart should now resemble a half heart shaped steak.
Slice heart steak into thin slices about a ¼ of an inch thick. Set aside.
Peel and slice off bottom and top of onion. Cut into strips. (I like to bigger onion slices personally). Set aside
Peal and mince garlic. Measure out 1 tsp and set aside.
Bring skillet up to medium heat and add butter. Once the butter is almost melted add in onions and garlic. Stir occasionally to keep from scorching. Cook until onions are translucent or semi soft. (Cooking the onions less/more time is personal texture preference).
Lay sliced deer heart in the skillet leaving room between the pieces. Lightly salt and pepper. Cook heart until color change occurs about halfway up the slices. (you should notice a greyish color from the bottom to the center). Flip heart slices and lightly salt and pepper. Add red wine. Cook until heart is of uniform color. (Wine should be mostly cooked out as well).
*Venison heart is best served rare or medium rare. Overcooking will result in “tough” meat.
Remove from heat and serve.