This venison heart is loaded with delicious flavor, health benefits, and is surprisingly friendly to picky eaters!
I love making dishes that are healthy, nutritious, and delicious. The problem is that sometimes those dishes aren’t well-received by my kids. I was actually very surprised with this recipe was a hit with everyone. That’s because deer heart actually isn’t gamey.
Why You’ll Love This Recipe
- It only uses a handful of ingredients.
- It’s an easy, no-muss no-fuss recipe.
- It’s loaded with protein, iron, and B vitamins.
Don’t overcook the heart. You want it to be just done. If cooked too long, it becomes dry and tough.
This recipe only uses a handful of simple ingredients, most of which you have in your kitchen already. The major players are listed below, but you’ll find the complete list of ingredients in the recipe card at the end of the post.
- Venison heart
- Seasoning salt
Th is is an incredibly simple recipe to make. Even processing the heart is very easy. The highlights are below. You’ll find the detailed instructions in the recipe card at the end of the post.
1: Process the heart, cutting it lengthwise and removing the membrane and arteries.
2: Combine the flour and seasonings in a bowl.
3: Dredge the cut-up heart in the flour mixture.
4: Cook the onions and meat in a covered skillet, stirring often, for about 15 minutes or until done.
Substitutions and Variations
- You can make this recipe with beef strips or beef liver instead.
- For an extra kick of heat and flavor, add red pepper flakes.
- A little garlic is wonderful in this dish.
You’ll only need a few basic pieces of kitchen equipment to make this recipe.
- Measuring cups and spoons
- Cutting board
- Wooden spoon
Refrigerator: Store in an air-tight container for up to 4 days.
Freezer: Store in an air-tight, freezer-safe container for up to 3 months.
What to Serve with Venison Heart
This recipe pairs well with mashed potatoes or rice. It’s also excellent with any of your favorite vegetables as a side. Some other great ideas include:
- Don’t dredge your venison heart too much. You just want an even coating.
- Invest in a food thermometer. Your meat is done when its internal temperature is 145 degrees.
You might expect it to be gamey, but it actually tastes like steak.
Yes! It’s loaded with protein, iron, and B vitamins.
Unfortunately, you won’t be able to go to your local grocery store for this. If you know a deer hunter, ask them to save the heart for you. You can also order it online.
Other Main Courses
- 1 venison heart
- ½ cup flour
- 2 tsp salt
- ½ tsp pepper
- 1 tsp seasoning salt
- 1 medium onion, peeled and sliced
- To begin preparing the heart, cut it into quarters lengthwise. This will expose all of the internal arteries.
- Using a small, sharp knife, carefully trim the fat and thin membrane off the outside of the heart.
- Flip the heart over so you can see the inside. Carefully cut the arteries and veins off to completely expose the muscle.
- Slice the muscle into ½-inch pieces.
- In a small bowl, combine flour, salt, pepper, and seasoning salt.
- Coat each piece of heart in flour mixture and place them in a greased skillet over low-medium heat.
- Add onions and cook covered for 15 minutes or until meat is heated to an internal temperature of 145ºF. Be sure to stir often.
Amount Per Serving Calories 101Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 17mgSodium 1556mgCarbohydrates 15gFiber 1gSugar 1gProtein 8g
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