Deer Heart
Experience the rich, earthy flavors of wild game with this tender and juicy deer heart recipe. Perfectly seared and basted with a fragrant combination of butter, garlic, and fresh thyme, this dish showcases the delicate, beef-like texture of the heart in a way that's both rustic and refined. The finishing touch of a zesty lemon-infused pan sauce and a sprinkle of fresh parsley elevates the dish, making it an impressive centerpiece for any adventurous home cook. With just 20 minutes of prep time and straightforward instructions, this recipe is an approachable way to celebrate nose-to-tail cooking while savoring the distinctive taste of venison. Serve it with roasted potatoes, sautéed greens, or crusty bread for a truly memorable wild game dining experience. Keywords: deer heart recipe, venison recipes, wild game cooking, pan-seared venison heart, easy venison dish.
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Recipe Information
Ingredients
- 1 whole (approximately 1-1.5 pounds) Deer heart
- 1 teaspoon Kosher salt
- 1 teaspoon Freshly ground black pepper
- 2 large, minced Garlic cloves
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 3 sprigs Fresh thyme
- 2 tablespoons, chopped Fresh parsley
- 0.5 whole (for juicing) Lemon
Instructions
Start by preparing the deer heart. Rinse it well under cold water, pat it dry with paper towels, and carefully trim away any connective tissue, silver skin, and large blood vessels. Butterfly the heart by cutting it open along one side and flattening it out.
Season both sides of the heart generously with kosher salt and freshly ground black pepper, then let it rest for 10 minutes to allow the seasoning to penetrate the meat.
Heat a large skillet over medium-high heat. Add the olive oil and let it get hot until it shimmers, but avoid letting it smoke.
Add the deer heart to the skillet and allow it to develop a rich, golden-brown sear on one side, about 3-4 minutes. Flip the heart and sear the other side for another 3-4 minutes.
Reduce the heat to medium. Add the butter, minced garlic, and thyme sprigs to the skillet. Spoon the melted garlic butter over the heart continuously for 2-3 minutes to enhance flavor and keep the heart moist.
Once the internal temperature of the heart reaches 130°F (54°C) for medium-rare, remove it from the skillet and place it on a cutting board. Tent it loosely with foil and let it rest for 5 minutes.
While the heart is resting, squeeze the juice of half a lemon over the garlic butter in the skillet. Stir and scrape up any browned bits to make a simple pan sauce.
Slice the rested deer heart against the grain into thin, even pieces. Arrange the slices on a plate and drizzle with the pan sauce. Garnish with fresh chopped parsley.
Serve immediately with your choice of sides, such as roasted potatoes, sautéed greens, or crusty bread.
Nutrition Facts
Calories |
1257 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.5 g | 83% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 1426 mg | 475% | |
| Sodium | 1086 mg | 47% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 1.0 g | ||
| Protein | 137.9 g | 276% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 136 mg | 10% | |
| Iron | 35.6 mg | 198% | |
| Potassium | 2236 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
