Iowa Fried Venison Heart
Experience a truly unique and hearty Midwestern delicacy with Iowa Fried Venison Heart, a dish that transforms a humble yet flavorful cut into sensational comfort food. This recipe highlights the natural richness of venison heart, tenderized with a tangy buttermilk soak and coated in a perfectly seasoned blend of flour, cornmeal, and spices like paprika and cayenne for a bold, crispy crust. Fried to golden perfection in a cast-iron skillet, these delectable medallions deliver a satisfying crunch and robust flavor in every bite. Ideal for adventurous eaters and game meat enthusiasts, this easy-to-follow recipe pairs wonderfully with classic sides like mashed potatoes or buttery green beans. Whether you’re a hunter or simply love exploring unique proteins, this fried venison heart recipe promises to impress with its rustic charm and mouthwatering taste.
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Recipe Information
Ingredients
- 1 whole Fresh venison heart
- 2 cups Buttermilk
- 1.5 cups All-purpose flour
- 0.5 cups Cornmeal
- 1 teaspoon Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 0.5 teaspoons Cayenne pepper
- 2 large Eggs
- 0.25 cups Milk
- 2 cups Vegetable oil (for frying)
Instructions
Prepare the venison heart by removing any fat, connective tissue, and the outer membrane with a sharp knife. Rinse the heart thoroughly under cold water and pat it dry with paper towels.
Slice the venison heart crosswise into 1/2-inch thick medallions.
Place the venison slices in a bowl and cover them with buttermilk. Let soak for at least 30 minutes in the refrigerator (or up to 4 hours for extra tenderness).
In a shallow dish, combine the flour, cornmeal, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. Mix well to create the breading mixture.
In a separate shallow dish, whisk together the eggs and milk to create the egg wash.
Remove the venison slices from the buttermilk, allowing any excess liquid to drip off, and pat them lightly dry. Dredge each slice in the flour mixture, then dip it into the egg wash, and finally coat it again in the flour mixture. Press the breading onto the slices to ensure it adheres well. Set aside on a plate.
Heat vegetable oil in a large cast-iron skillet or heavy frying pan over medium-high heat. The oil should be about 350°F (175°C) and shimmer when ready.
Carefully place the breaded venison slices into the hot oil, being cautious not to overcrowd the pan. Fry in batches if necessary.
Cook each side for about 2-3 minutes, or until golden brown and crispy. Use tongs to flip the slices gently.
Transfer the fried venison to a plate lined with paper towels to drain excess oil.
Serve warm with your favorite dipping sauce, mashed potatoes, or a side of buttery green beans for a delicious meal.
Nutrition Facts
Calories |
1536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 22.0 g | 110% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 234 mg | 78% | |
| Sodium | 974 mg | 42% | |
| Total Carbohydrate | 64.1 g | 23% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 7.5 g | ||
| Protein | 37.4 g | 75% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 195 mg | 15% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 691 mg | 15% | |
*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.
