Grilled Venison Heart with Peppers and Onions
This recipe can be done with any large heart. I designed it for deer and elk, but it will work with antelope, moose, wild boar or whatever. For non-hunters, try beef heart, veal heart, or lamb hearts. You dont have to marinate the meat, but it adds a lot of flavor, and helps keep it moist on the grill.
This recipe can be done with any large heart. I designed it for deer and elk, but it will work with antelope, moose, wild boar or whatever. For non-hunters, try beef heart, veal heart, or lamb hearts. You dont have to marinate the meat, but it adds a lot of flavor, and helps keep it moist on the grill.
- 1 teaspoon salt
- 1 tablespoon worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 tablespoon sherry or red wine vinegar
- 4 tablespoons olive oil (divided)
- 1 or 2 deer hearts (or 1 elk moose or beef heart)
- 3 pieces each)
- 1 large onion (cut into large wedges)
- Carbohydrate 4.8816416680869 g
- Cholesterol 0 mg
- Fat 3.46042708473967 g
- Fiber 0.911166682469511 g
- Protein 0.505006249956 g
- Saturated Fat 0.495434583522542 g
- Serving Size 1 1 people (46g)
- Sodium 43.5277084178036 mg
- Sugar 3.97047498561739 g
- Trans Fat 0.108778333365768 g
- Calories 50 calories
Step-by-step
- Trim the hearts.
- 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 and marinate for as little as 30 minutes, or as much as 2 days.
- 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.
Grilled Venison Heart: A Wildly Delicious Adventure
As a seasoned traveler and lover of all things culinary, I've had the pleasure of exploring countless flavors and techniques from around the world. But some of my most cherished recipes are born from simpler beginnings – from the heart of the wilderness, or perhaps from a quiet evening spent at home, transforming humble ingredients into extraordinary feasts. Today, I'm sharing a recipe that embodies both of these approaches: Grilled Venison Heart with Peppers and Onions.
This recipe, initially born from a successful hunting trip, has since evolved into a staple, showcasing the versatility and rich flavor of venison heart. Don't be intimidated by the unconventional protein source! With a few simple steps and the right technique, even the most hesitant cook can create a truly unforgettable dish. I've successfully adapted this recipe to include other game meats, like elk or even wild boar, and it works wonderfully with readily available beef or lamb hearts too. The beauty of this recipe lies in its adaptability; feel free to experiment with different herbs and spices to suit your palate. The heart itself has a robust, slightly gamey flavor that pairs exceptionally well with the sweetness of grilled peppers and onions, creating a delicious harmony of textures and tastes.
The marinating process is key to ensuring the venison heart remains juicy and tender. While a longer marinade (up to two days) will imbue the meat with deeper flavor, even a thirty-minute soak will make a noticeable difference. The combination of olive oil, vinegar, Worcestershire sauce, and herbs creates a complex flavor profile that perfectly complements the gamey taste of the venison. The high-heat grilling ensures a wonderfully charred exterior while keeping the inside perfectly cooked. This is a fantastic way to impress your guests or simply enjoy a unique and flavorful meal at home. Remember the resting period – allowing the meat to rest after grilling helps retain its juices, resulting in an even more tender and flavorful dish.
Beyond the culinary aspects, this recipe represents something more profound to me. It is a reminder of the connection between nature, food, and the simple pleasures of cooking and sharing a meal with loved ones. The preparation itself is a meditation of sorts – a rhythmic process of marinating, grilling, and savoring. Each bite is not just a taste of venison heart; it's a taste of adventure, a memory captured in a bite, a celebration of the wild.
So, gather your ingredients, fire up your grill, and prepare for a culinary journey that will transport you to the heart of the wilderness, right in your own backyard. The process of preparing this dish is an experience in itself – a thoughtful progression of steps that culminates in a truly satisfying and memorable meal. Don't hesitate to experiment and make it your own; the joy of cooking lies in the creativity and freedom it provides. Enjoy the journey!
Ingredients You'll Need:
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 tablespoon sherry or red wine vinegar
- 4 tablespoons olive oil (divided)
- 1 or 2 deer hearts (or 1 elk, moose, or beef heart)
- 3 bell peppers (any color), each cut into large pieces
- 1 large onion, cut into large wedges
Bon appétit!
