How to Cook a Deer Heart


Oh my.

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.

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Posted by Suzanne McMinn on November 22, 2012  

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10 Responses | RSS feed for comments on this post

  1. 11-22

    My father shoots and when I was about 14 he brought home a deer liver from his shoot. Mum soaked it in milk then sauteed it in butter and onions and who knows what else…. It is seared in my memory as one of the most delicious things I’ve ever eaten – and I don’t like liver.

  2. 11-22

    I’ve read that about soaking the liver in milk! I’m planning to do that when I cook the liver–and cook it just like that, sauteed in butter and onions.

  3. 11-22

    Pickled deer heart is popular in my neck of the woods. Sliced thinly, it is served as a snack with a beer.

  4. 11-22

    Such memories. Love venison heart and liver. All of the meat, it is a good healthy food.

  5. 11-22

    That loois SO good! I don’t hunt nor does my hubby, but I have my name in at the local slaughterhouse for one. And I will ask for all the organs too. And the bones for the dogs. I get beef hearts for my dog food all the time there. I would never eat one though. But I want to try your recipe now for sure. Thanks so much for sharing it.

  6. 11-22

    I wrote a post in the beginning of November about The Prissy American Palate.

    The things our ancestors ate, and how they ate them were actually healthy for people then…and now. From fermented foods to offal, I believe we need to add some things back into our diets, slow down and eat. Great looking recipe. I’ll have to try it with a beef heart as I do not hunt or know of anyone who does.
    Happy Thanksgiving!

  7. 11-22

    For many years, deer meat was one of our major sources of protein. Dave hunted every year and brought home at least one, sometimes two white tail or mule deer (depending on which tags he was drawn for.) That combined with the chickens we raised, the lamb and side of pork we purchased from local farmers, allowed us to by pass the meat section of the grocery store.

    Good for you for making use of the organ meat!

  8. 11-22

    Deer heart sandwiches are a tradition with our family’s hunting group. My great-uncle is always in charge of making them. Whoever shoots a deer on opening day gives him the heart. I believe he boils his with onions. Then next day then he brings out the heart sandwiches for the hunting group to snack on during the day.

  9. 11-22

    I wish I knew how she cooked them so I could share – my mom used to stuff the hearts (I don’t even know what she used for stuffing), and then she baked them. I do remember that they were sooo good.

  10. 11-25

    Looks wonderful! Just wanted to make sure you knew about the Hunter Angler Gardener Cook blog. He’s got some recipes for venison “wobbly bits”.

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