Best Deer Or Elk Heart Boiled Recipes

GRILLED VENISON HEART WITH PEPPERS AND ONIONS

Steps:

• Trim the hearts as discussed above. In a large bowl, mix 2 tablespoons of olive oil with the vinegar, Worcestershire sauce, salt, oregano, thyme and black pepper. Massage the marinade into the meat, put everything into a container that can just about hold everything and marinate for as little as 30 minutes, or as much as 2 days.
• When you are ready to cook, get your grill hot. Coat the peppers and onion in the rest of the olive oil and salt well.
• Grill everything on high heat. Put the hearts and veggies on the grill -- skin side down for the peppers -- and leave them alone with the grill cover open for 8 minutes. Flip everything and grill, uncovered, for 5 more minutes.
• Check the peppers and onions, and when they are nicely cooked with a little char, remove and put in foil to steam. Remove any blackened skin from the peppers.
• If the hearts are not cooked through yet, cover the grill and cook for 2 to 5 more minutes. If you are using a thermometer, you want to get the meat off the grill when it is 130°F in the center. You can also use the finger test for doneness. Tent the hearts loosely with foil and let rest for 5 to 10 minutes. Sprinkle with black pepper and good sea salt at the table.

SEARED VENISON HEART WITH WHISKEY BUTTER

Steps:

• Coffee Rub
• Mix ingredients for the rub in advance. This yields about 2 tablespoons worth of spices, you might only use about half for this recipe, depending on how big the heart is.
• Heart
• Wash the heart out with water and pump out any coagulated blood. Use a sharp knife to trim the valves and fat around the top. Make a slice down the main coronary artery that runs along the outside of the heart to open one side out flat. Cut this small piece off. You will be left with a cone shaped piece of muscle. Make another cut down the middle to open and lay flat. Trim any fibrous tendons on the meat. You should end up with two flat pieces that look like steaks. One will be thick, the other thin.
• Sprinkle both sides of the venison heart with the coffee rub. Reserve a couple of pinches for the whiskey-butter sauce.
• You can cook on a camp stove or build a small fire and burn the wood down to coals. Place a cast iron over the medium-high burner or on top of a grate over the fire. Once hot, add a tablespoon of oil and sear the heart on both sides until cooked through. You should treat it as you would a steak and serve with it still pink in the middle. The thin flap will only take about a minute or two per side, while the thicker steak could take up to 3-4 per side.
• Remove the heart to a cutting board and let it rest.
• Deglaze the pan with the whiskey, scraping up fond (the cracklings and brown bits) at the bottom of the pan with your tongs. Let the alcohol boil off for a few seconds, then add the butter and a couple pinches of coffee rub to season. Swirl the pan around until it melts and emulsifies. If you over-heat the butter, it will start to brown and separate; remove it from heat if you see that start to happen. Pour the whiskey-butter pan sauce over the heart and serve. The ideal presentation is served around a campfire and eaten with fingers.