GRILLED VENISON HEART

GRILLED VENISON HEART image

Yield 2-3 people

Number Of Ingredients 10

1-2 deer hearts, or 1 elk, moose or beef heart
4 tablespoons olive oil, divided
1 tablespoon sherry or red wine vinegar
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon ground black pepper
3-4 colored bell peppers, cut into 2-3 pieces
1 large onion, cut into large wedges

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 2-5 more minutes. If you are using a thermometer, you want to get the meat off the grill when it is 135 degrees in the center. You can also use the finger test for doneness. Tent the hearts loosely with foil and let rest for 5-10 minutes. Sprinkle with black pepper and good sea salt at the table. YOU DO NOT WANT TO OVER COOK THE HEART. IT CAN BE AS TENDER AS FILET MIGNON IF COOKED PROPERLY. 135 F SHOULD BE THE TEMP YOU AIM FOR 140F MAXIMUM.