Venison Heart
A rich and hearty dish featuring tender venison heart marinated in red wine and seasoned with aromatic spices, ideal for those seeking bold game flavors.
Ingredients
Instructions
- Cut the venison heart in half and trim off inedible parts.
- Marinate the heart in a mixture of red wine, vinegar, salt, peppercorns, mustard, sliced onion, bay leaves, and garlic powder.
- Roll the marinated hearts in flour.
- Fry the floured hearts in margarine in a skillet until well done.
Tips & Substitutions
For optimal flavor, marinate the venison heart overnight to allow the spices to penetrate. If you don't have red wine, a robust broth can be a good substitute. Ensure the heart is well-trimmed to avoid any tough pieces. Rolling in flour before frying creates a nice crust, so don't skip this step! Adding a sprinkle of Meat Smoke Seasoning can enhance the overall taste.
Serving Suggestions
Serve the venison heart with a side of Bohemian Slaw for a refreshing crunch that complements the richness of the meat. A simple potato dish or a vegetable medley also pairs nicely. Drizzle any leftover pan juices over the heart before serving for added flavor and moisture.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the venison heart in a skillet over medium heat, adding a splash of red wine or broth to keep it moist, and heat until warmed through. Avoid microwave reheating as it may dry out the meat.
Nutrition & Diet Analysis (per serving)
Each serving of Venison Heart contains roughly 677 calories, with 8g protein, 67g carbohydrates, and 44g fat. It is an excellent source of iron (81% of the Daily Value) and dietary fiber (32% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 2117mg per serving (92% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
How do I know when the venison heart is cooked properly?
Cook the venison heart until it reaches an internal temperature of 160°F (71°C) for medium doneness. The exterior should be nicely browned, and the inside should be slightly pink. Using a meat thermometer can help ensure accuracy.
Can I use other meats instead of venison heart?
Yes, this recipe can be adapted for other organ meats like beef or lamb heart, though cooking times may vary slightly. Ensure that the meat is fresh and properly cleaned for the best results.
What can I do with leftover marinated mixture?
The leftover marinade can be strained and used as a flavorful sauce for drizzling over the cooked heart. Alternatively, you can simmer it to reduce and thicken it before serving. Just be sure to cook it thoroughly to eliminate any raw meat juices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).