Do not let this tasty cut of meat go to waste in the gut pile.

Many hunters boast about the heart shot, but hitting a deer behind the shoulder and puncturing the lungs kills just as quickly, preserving one of the best yet underutilized cuts for culinary use.

Similar to the roasts from a hindquarter or the loin, the heart is muscle. It requires a bit of extra care, but its rich flavor and versatility in the kitchen provide ample reason to avoid discarding it with the gut pile.

Rinse and Purge the Venison Heart

The heart may contain residual blood, which must be rinsed out. This can be accomplished by squeezing the heart while running fresh, clean water into the large openings at the top. One of these is the superior vena cava, and the other is the opening of the aorta. As the water flows through, it should transition from blood red to clear. Soaking the heart in a saltwater brine overnight can also help remove some of the iron-like taste.

Trim the Venison Heart

Several tubes emerge from the top of the heart, including valves, veins, and arteries, all of which should be trimmed away using a sharp knife. Additionally, remove the hard, white fat often found encircling the top. While some of this fat will melt away during cooking, it is not necessary to eliminate it all. Next, make a long, clean cut lengthwise between the two largest openings, effectively opening the heart like a book. This will reveal more web-like connective tissues that should also be cut away and discarded.

Cooking Venison Heart: Three Delicious Methods

Roasting

A long, slow roast is an excellent way to enjoy venison heart. Once trimmed and opened, fill the heart with apple chunks, diced onion, and garlic, or a classic bread stuffing. Close the heart around the stuffing and truss it with butcher twine. Bake, covered, with a small amount of broth until fully cooked.

Grilling Steaks

Slicing the heart into steaks and grilling them to medium or medium rare may be the finest way to savor venison heart. Alternatively, pound the steaks into thin cutlets, bread them, and fry them as schnitzel or country-fried steak.

Heart on a Stick

In Peru, this dish is known as anticuchos de corazón—heart on a stick—and it is a delightful option. Peruvian recipes often use a spicy yellow-pepper sauce as a marinade and baste for small chunks of heart threaded onto wooden skewers and grilled over an open flame. Experiment with various marinades, from Asian-inspired glazes to classic barbecue sauce. Ensure not to overcook; aim for medium doneness.