Get your copies now at Amazon, Barnes & Noble, Powell's or Indiebound.

49 responses to “Grilled Deer Heart with Peppers”

  1. Michael Greenberg

    Pork and veal heart have been dark-horse favorites at my barbecues. No one expects them to be good, but a mustardy vinaigrette and some smoky char is all you need to convert unbelievers.

    Great looking recipe—I hope to make it this fall with venison heart, with any luck. 🙂

  2. Jan's Sushi Bar

    Hank, thank you so much for this, as well as the jaegerschnitzel recipe. I don’t have a deer heart (although, with any luck I will this autumn), but I do have the heart from the side of grass-finished heifer we recently purchased. I’ve been wondering what I could do with it.

  3. Andrew

    Need to try this. I have a beef heart on the stash that could be used up. I found three venison hearts in my freezer the other day, mixed them with pork shoulder, and made some killer traditional hotdogs out of them.

  4. Kevin

    It IS the best cut on the animal in my opinion, if prepared properly of course.

  5. Vicky

    Thanks for this Hank!
    My Dad’s a hunter and regularly brings home deer (among other things), so I’m always on the lookout for any recipe that will help use the whole animal. It’s my belief that if you’re gonna kill it, you’d damn well better not waste it.
    Would you say the heart is any gamier than other cuts?

  6. Gentry

    The venison looks SOOO good! I’ve just nominated you for the Very Inspiring Blogger Award. You can take a look here…
    I love that this food blog is not just the typical “cookies and dinner for the kids” type and will continue reading and being inspired by you.

  7. Calvin

    Hart heart?

  8. Brady

    135 degrees? Wow. You might as well put it in the microwave and nuke it for 20 minutes. that sucker will carry right over to nasty in no time. 115 and let her coast.

    I make venison nigir with black strap and put it in a ripping hot black iron skillet and slice it while the center is still cool. Best venision you will ever eat.

  9. dave

    Grilled deer heart is one of the most delicious foods on the planet & I always looks forward to it the day after I bag.

  10. Will

    Hank- That looks fantastic! I love venison heart, and fried chicken hearts… I like to take venison heart camping and sear it in a cast iron skillet to serve with breakfast. Some folks will eat it and some will not. I’ll try your recipe with the next one I cook. I shot three deer last season and kept all of the tongues for the first time after reading one of your posts last fall. I try to use as much of an animal as possible. I realized when while preparing the final one for the freezer that I had heart shot that deer… some would say a perfect shot, but it did make salvaging the heart for the pot a bit more difficult.

  11. dannyb

    thanks for this great recipe. Deer heart is a real delight in my family, and until i find a supplier, we only eat it once a year during, or shortly after deer season, usually by butchering. Traditionally we have simply rolled them in flower and quickly fried in butter, a method we also occaionally due with backstraps.

    Lately i’ve been wrapping backstraps in bacon and grilling them. yum.

  12. paleo pesco whole 30 with game meats journal ( seaweed ) | Mark's Daily Apple Health and Fitness Forum page

    […] just have to have some venison lol venison liver maybe or the heart as i found a good recipe here Deer Heart Recipe – A Recipe for Grilled Venison Heart | Hunter Angler Gardener Cook Reply With Quote « Previous Thread | Next Thread […]

  13. Blacky

    Nice work Hank – just finished cooking up a heart from yesterday’s hunt with this recipe – great stuff! I served it with some home made garlic bread (fresh garlic, parlsey, black pepper, butter, olive oil) and actually ended up mixing the ingredients together before serving but pretty much everything exactly as per the recipe. Finger licking good, thanks again!

  14. David

    Thanks for this wonderful recipe! Just tried it tonight with the elk heart from my opening day bull- it was outstanding. I have tried many heart recipes and I think this is my favorite. The grilled peppers, onions and heart are the perfect combination of flavors. Thanks so much!

  15. Lynn

    Just wanted to point out to other ways to use venison heart although I don’t have the recipes with me right now. My mother-in-law makes head cheese out of venison heart and it is WONDERFUL! Also, my brother-in-law makes pickled venison heart and it is excellent served on crackers. Even my 7 year old loves it and has been eating it for 2 years now!

    Thanks for posting these wonderful recipes! I am very anxious to try out the tongue and kidney ones!

  16. Heart of the Matter |

    […] Step 6: Now slice the heart into thin strips for Sauteing, Searing or Frying. For recipes on this matter, see Hank Shaw’s site. […]

  17. Keith Seehus

    Just wondering if you could do this recipe kabob style. Your thoughts???
    I have a fresh whitetail heart marinating now jkust waiting for tomorrow night. Supper before I start to bone out two Minnesota Whitetail bucks.



  18. Stella

    I knew if I came looking here that I would, once again, find just the right recipe. I havent cooked a deer heart in many years. I would like to say that is due to the fact that I am a perfect shot and there is nary a heart left to save. But I cannot. This time I have a deer heart and will be trying your recipe. I cook all my venison steaks and strips over searing hot heat so this seems appropriate.
    In the past the only way I have cooked heart is to stuff it and bake it whole, sliced into thin rounds. Twas delicious that way too.
    Thanks for the recipe! Love this site!

  19. Jonny

    That’s a beautiful pink you got on the heart. We had an enormous ox’s heart a few months back that we corned in memory of a fabulous pastrami-style beef heart we had at the French Laundry. It was delicious even though we badly overcooked it. Can only imagine how good venison heart would be!

  20. Venison Heart – my first experience |

    […] just had to be tough right?  Boy was I wrong.  I found a great recipe at this very good site:  I cleaned out all the valves and chords.  Cut it in 4 pieces long ways and marinated.  […]

  21. Joe Posa

    After years of tossing the heart out with the rest of the stuff I HAD to try it… So I made it as described and yup its still organ meat to me. Looks like heart cooks like heart, tastes like heart… Next…

  22. Jimmy Schwartz

    Thanks Hank! I stopped my hunter/neighbor from discarding the heart from a 12-pointer and now, as the new owner of this heart, I wanted to find a recipe to do it justice and this looks perfect. I’ll let you know. BTW, your photographer, Holly, did a great job with this shot.

  23. Phil p

    Cooked the heart from a small doe. Reading your note abount not overcooking, and since Thickest piece was only 3/8 inch, only cooked it a few minutes each side. I put the peppers and onions on first, so they had more time to cook. Tasted great. Also, no gamy taste (deer from Illinois, raised on corn & soybeans). Had kidneys using your recipe. Great too. My only issue was marinating for 2 days, the olive oil became solid. Next time, i will Probably use lighter oil if refrridgating. Thanks !

  24. Melvin Charles

    Tried this recipe with fresh venison hearts and it turned out wonderful. Normally I would cook the hearts in stews and soups but this just blew that out of the water. Great recipe.

  25. Kelly Moore

    Thanks for the venison heart recipe – this year my husband harvested the hearts of the 7 deer that were successfully hunted this year. They are like gold! We had one on Christmas day, following your marinade (and added some of our favourite flavours too).

    I have to say – this was the best kept secret. Venison heart is so rich and flavourful, and tender. It was thoroughly enjoyed by all. Really enjoy your blog and looking for recipes for the less popular cuts of meat (tongue and liver are next)!

    Happy New Year!

  26. Ray M

    Thanks you for a great recipe. I have been eating venison heart for a long time but never like this. It is so tender and does not have the heavy mineral taste it gets when you oven roast or braise it. I added garlic and paprika to the marinade. Spot on! Many mahalos and a big Aloha!

  27. FS

    Awesome recipe…only thing I did different was put hearts and marinade in cast iron skillet and stuck it under the broiler for a few minutes…flipped it once. Had it along side some brook trout and just picked asparagus…fantastic!

  28. Mike Burke

    I pan fried a small deer heart with baby sweet peppers and wedge onion. I following the marinade recipe except for fresh thyme for 4 hours. It was awesome — Bon Appetite!

  29. Randall Marquis

    My family has been cooking all hearts this way since I could walk! From where I stand, this is the ONLY method!

    Be careful not to slice your raw meat too thin. At a half inch, it will only take a super hot cast iron pan a few minutes to char the outside, and leave the inside pink.

    Don’t crowd your pan. Heart has a high moisture content, so if you start to see too much liquid, remove some of the meat and add a little more oil. Do not be tempted to pour off the liquid, or add flour. The oil you add gets hotter than the water, and will fix your pan as long as you clear some of the meat.

  30. John Felkins

    Due to my work schedule I had to put the venison heart I just got into the freezer. Did I ruin it? Any special considerations on how to dethaw it? Thanks!

  31. Kevin

    Problem is, the heart is where I usually place my shot. What do you think would be an option for a pierced heart, or exploded chamber?

  32. clay henry

    I made this minus the peppers with fresh cilantro, lime juice, onions, and Jack’s salsa on corn tortillas. It was fantastic. I don’t let any of my friends throw away the hearts now.

  33. Cindy

    We made this last night with antelope heart and it was great! Just wondering, do the onions and peppers go in the marinade too? Hoping to have an elk heart to prepare this way too soon.

  34. penpal

    we recently cooked a small deer heart by marinating it in soy sauce for a half day after cutting it into bite sized pieces, then coating in bread crumbs and frying in a cast iron skillet. so yummy. will try your version next time. we also really enjoyed the liver.

  35. kim

    could this marinate be used to bake the heart, we like to bake it stuffed

  36. LK

    Thank you. Very good recipe. I changes the herbs, but the essence is the same

  37. Bill

    I LOVE Deer and Elk hearts, well, beef too. The tongues, livers, and kidneys as well. Got to watch the Elk livers. I’ll try your recipe next chance I get.
    We usually ate the liver and onions for dinner and the next morning sliced the heart, breaded it, and fried it in bacon drippings along with country potatoes or hashbrowns. Then went looking for More!

  38. Kristine Worseth

    Ever tried to cure venison hearts? That’s common in Scandinavia, particularly among moose hunters.

  39. will shoutis

    I grew up in Wyoming eating heart with runny eggs the day of a kill, and I continued that in Montana until I discovered your recipe for the grill. My 5 and 2 year old devour it, and I know others around me that are starting to save hearts. We did bull elk tongue for halloween, and kids were frequently grabbing slices of it as they chased through the house. I sure appreciate your site and books, and hope to run into you around Livingston on of these days.

    Something I could offer for wild game readers is the way we handle lower leg meat. We stole it from some practical neighbor. We remove it and freeze several pieces together for large crock pot days. The crock pot will dissolve the difficult tissue in that meat, it can be removed, and then you can make great shredded meat of whatever variety you prefer. It surely shouldn’t be ground for the dogs, but there are many hunters who do that.

    Thanks for all the inspiration.

  40. Tad Sorrells

    I fixed the deer heart recipe for an appetizer before the Thanksgiving feast. I toasted slices of Italian bread on the grill and served it as open-faced finger food sandwiches: medium rare heart, grilled onion and peppers. A bottle of roasted pecan whisky on the side and I earned some new converts to grilled wobbly bits. I’ll never leave another intact heart in the gutpile again! Thanks for the inspiration!

  41. Andrea

    Came across this recipe recently and last night I prepared it exactly as you described and now I’m disappointed I’ll have to wait until next season to have it again. It was delicious! After a few hours in the fridge I couldn’t believe how the aroma of the marinade went from heavy worcestershire to something so heavenly. Thanks for the great post and clear descriptions of prepping the heart as well. Very useful!


  42. Marty

    You know, it occurs to me that every deer comes with exactly one heart and one liver (thank you but I’ll pass on the lungs and kidneys) and usually one set of flanks (when tainted they are *not* flanks but merely eject-able squishies). Upon harvest, the ingredients for each of these three recipes should be on every hunter’s phone to text the shopping list to whoever can run to the store.

    How big are deer tongue, anyway? How much is lost in peeling? ____Marty

Leave a Reply