This post is not for everyone! It’s for those of you interested in making the most of a deer. People sometimes throw away the organs, but they are good meat! And I’m sure there are as many ways to prepare a deer heart as there are hunters, but here is how I prepared our dinner last night.
I weighed the heart, looking for some guideline as to how long it would need to cook. I had decided to cook it in my pressure cooker. Heart meat goes in various directions and can be tough, even fresh, but the pressure cooker can make it tender.
The deer heart in my possession weighed just over half a pound. I put a tablespoon (or so) of oil in the pressure cooker and seared the heart. Seared on all sides, I put the rack in, moving the heart onto the rack, and added 1 1/2 cups water, about a teaspoon of rosemary, a bunch of garlic powder, maybe half a sliced onion, and slapped on the lid. I cooked it for 18 minutes and removed the heart. This is how it looked:
I sliced it.
Meanwhile, I made about 4 cups of basmati rice. While that was making, I added one can (regular size can) cream of mushroom soup to the juices leftover in the pressure cooker. I simmered that then added the sliced venison–and salt.
I placed the rice in a 2-quart greased casserole. Over top, I poured the venison and mushroom gravy mixture, and mixed it in.
I sprinkled Parmesan cheese on top then baked at 350-degrees for 20 minutes.
So delicious. I would eat this every day.