Best Grilled Venison Heart With Peppers And Onions Recipes

MARINATED VENISON LOIN STEAKS WITH ONIONS AND SWEET PEPPERS

Steps:

• In a small, heavy saucepan, combine all the marinade ingredients and bring to a simmer over medium heat. Cook for about 10 minutes, stirring occasionally. Remove from the heat. Set aside and let cool to room temperature.
• Lay each steak flat on the counter and tie each one horizontally so that the meat forms a tight, round package. You will need 6 pieces of kitchen twine, each measuring about 18 inches long.
• Spread half the marinade over the bottom of a nonreactive casserole or deep baking pan just large enough to hold all 6 steaks snugly but without crowding. Arrange the steaks in the pan and coat with the remaining marinade. Cover and refrigerate for at least 3 hours or up to 5 hours.
• Remove the steaks from the marinade and place them on a double thickness of paper towels to dry.
• Light a fire in a charcoal grill or preheat a gas grill to medium.
• Set the peppers over the hottest part of the grill and cook until they begin to char. Turn with tongs and continue grilling until the peppers are charred on all sides. Stand by the grill during this time, the peppers cook quickly. Using tongs to turn them prevents them from splitting open. Transfer immediately to a container just large enough to hold them. Cover tightly with plastic wrap and let the peppers cool to the touch. Rub the charred skin off the peppers. Remove the seeds and ribs from the peppers. Cut the peppers into strips.
• About 15 minutes before grilling, remove the steaks from the refrigerator and let sit at room temperature. Season the steaks with salt and pepper and brush with half the oil. Grill for 7 minutes on 1 side. Turn and grill for 7 minutes longer on the other side. Turn 1 more time and grill for about 2 minutes longer for rare steak. Grill for 1 to 2 minutes longer for medium-rare. Take care when turning the steaks to that the grill marks on the meat are perpendicular to the grate.
• Transfer the steaks to a warmer platter and remove the twine.
• Place a medium saute pan or skillet on the hottest part of the grill. Put the remaining 1 1/2 tablespoons oil and the sliced onions in the pan and cook, stirring, for about 5 minutes, or until the onions are lightly browned. Add the pepper strips and cook for about 2 minutes, or until heated through.
• Serve the steaks on warmed large plates with the grill marks showing. Carefully spoon the pepper and onions over half of each steak so that the grill marks are clearly visible.
• Put the cloves in a dry cast iron skillet and cook over low heat for 20 to 30 minutes, or until softened. Turn frequently so that the cloves soften but do not brown. Slide the cloves from the skillet onto a plate to cool to the touch. Squeeze the softened garlic pulp from the individual cloves.

VENISON STEAK WITH PEPPERS AND ONIONS

Steps:

• In a medium bowl, stir together the beef broth, sherry, soy sauce, salt and pepper. Season the meat with curing salt and steak seasoning, then place it in the bowl with the marinade. Cover and refrigerate for 2 to 3 hours.
• Heat one tablespoon of oil in a large skillet over medium-high heat. Use tongs or a slotted spoon to transfer the venison to the skillet, reserving the marinade. Cook and stir until browned and cooked through, 3 to 5 minutes, depending on the size of your pieces. Remove to a clean bowl.
• Heat the remaining tablespoon of oil in the same skillet over medium-high heat. Add the onion and bell pepper strips; cook and stir until starting to become tender, 2 to 3 minutes. Remove them from the pan and place them in the bowl with the meat.
• Dissolve the cornstarch in 2 tablespoons of the reserved marinade. Pour the rest of the marinade into the skillet. Bring to a boil, then simmer over medium heat for a minute. Stir in the cornstarch slurry and continue to cook, stirring slowly until thickened, about 1 minute. Return the meat and vegetables to the skillet and stir until coated with the sauce. Transfer to a serving dish.

GRILLED VENISON HEART WITH PEPPERS AND ONIONS

Steps:

• 1. For the heart Soak a fresh heart in salted water overnight. Squeeze out all the blood. Cut the vena cavas off slice down the side and open it like a book. Remove the valves and the fibers inside. Turn it over and remove any fatty areas. Slice into strips. Mix the marinade ingredients together and add the meat. Marinade for 24 to 48 hours.
• 2. Get a grill really hot. Drizzle the olive oil over the peppers and onions. Sprinkle with salt. Place on a grill basket and place on the grill. Grill until charred and softened.
• 3. Add the pieces of venison heart to hot grill. Grill 2 to 3 minutes per side. You don't want to overcook it. Overcooked heart will become tough brown and chewy. Cooked it until it is medium rare just warm on the inside.
• 4. Serve with peppers and onions.

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.