Grilled Venison Heart | How to Butcher Marinate and Grill a Deer Heart
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- เผยแพร่เมื่อ 28 ส.ค. 2024
- Grilling venison heart is easy to prepare and absolutely delicious. This video walks through how to properly butcher a deer heart, how to marinate a venison heart, and how to grill heart. When properly prepared, venison heart has zero game flavor, is extremely tender, and can stand up to some of the best cuts of steak out there. You just have to get past the mental game of eating organ meat... It's hunting season and if you're harvesting a deer this year, why not utilize even more of your kill, putting the heart to good use on the dinner table. It just takes one bite, and you'll come back to this recipe every single year.
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Ingredients:
1 Venison Heart
(marinade)
4 Tbsp. Olive Oil
1 Tbsp. Red Wine Vinegar
1 tsp. kosher salt
1 tsp. Black pepper
1 Tbsp. Italian Seasoning (or equal parts dried oregano, thyme, sage, and rosemary)
chopped green onions/chives (optional garnish)
Musket Powder White Label Seasoning (Optional but delicious on grilled venison)
Where to buy Musket Powder Seasoning:
Use code: "Texan10" for 10% Off your entire order
www.musketpowd...
Supplies:
Instant Read Thermometer
Gas or Charcoal Grill 350 degrees (F) or 177 degrees (C)
Mixing Bowl
Knife
Tongs
Whisk or Spoon
Thank y'all so much for watching! If you have any questions or if there's anything you'd like to see, feel free to leave a comment below. I'm always up for talking food, trying new things, and helping others discover new recipes.
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-Drew
Thanks for watching!
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I'm 60,disabled,but with a little help I still hunt deer. This year I FINALLY missed the heart! (dropped her with a double lung shot)Can't wait to try this recipe!
Congratulations on another successful season, Vicki! Let me know how you like the recipe and thanks so much for leaving the comment.
Just bagged a small buck yesterday with my bow. The heart is marinating as I write this. Thanks for the video!
Congrats on the buck, Zack! Let me know how it turns out and thanks so much for watching!
Just prepped a heart and got it marinating in the fridge for two days after following this video! Been trying to get my hands one fresh for years, and one of my new coworkers got me one less than 24 hours after getting the buck. Literally a life goal completed. First time eating heart, so I'm excited. One of my other coworkers actually gave me some bone marrow butter and some sort of specially prepped egg meant for grating over steak on the same day I got the heart, so I might try those on one of them too.
I hope you love it! Report back and thanks for watching!
@The Grumpy Horticulturist It was really good! The only problem was I added way too much rosemary...
Respect the fact that you use your whole kill, nothing goes to waste. Gotta say I've never had dear heart, but the way you've described it I'm intrigued. Proper butchery skills my friend. It looks totally delicious and lovely presentation. Greetings from Toronto, looking forward to more videos, friend.
Thanks so much, Chef!
Wow looks absolutely mouth watering! Thanks for sharing interesting recipe and cooking video!
Thanks for watching and leaving the kind comment. Not everyone’s cup of tea, but it is excellent if you ever get your hands on one.
That looks insane! I love organ meats, they're such underrated cuts. I would most definitely eat this, if only I had access to Venison. 😀
Haha yup that’s a key ingredient so here’s hoping you find some. It really is a fantastic cut of meat. Very tender and moist and it takes on flavors extremely well.
Thanks for sharing! Found it on reddit
Leyna Bryner thanks for watching And leaving the kind comment, Leyna!
Got one in the freezer from the buck I shot this week. Been researching TH-cam for preparation ideas. They range from stir-fry to one inch round medallions, to an onion and pepper saute with mushroom gravy.
I'm sold on your preparation. Will give it a try and add it to my Thanksgiving dinner menu.
Thanks so much for watching! There’s definitely quite a few recipes out there for heart. I like this one because it’s fairly straight forward and the marinade adds a good deal of flavor which helps the uninitiated warm up to the idea of trying it. Let me know how it turns out and happy Thanksgiving.
Trying it tonight!
Awesome! Let me know how you like it!
Just put in the fridge, my first deer heart shot yesterday. Everybody love the smells of the spices.
Tomorrow it will go on the BBQ.
Thanks.
Awesome! I hope y’all love it. Let me know what you think and thanks for watching!
Great video! Son got his first buck tonight and we’re going to try this recipe tomorrow!
Congratulations to your son!! I hope y’all like it and thanks so much for watching.
I cooked my first heart last night. It was great! I'm sure I'm not alone in the regret I feel for leaving these in the gut pile for so many years!😔
Happy to hear it, Jeff! After I had my first, I kicked myself for all the ones left behind too. The good news is that the group I hunt with aren’t heart fans, so now I come home with everyone’s lol Thanks for watching and leaving the kind comment.
Great job man! My granddad used to make this after he went hunting and I really enjoyed the heart. thank you for sharing! Have a great weekend!
Thanks so much! It's an uphill battle getting people to try it, but I've found that once people have, they're hooked.
I tried this and it is fantastic!
I’m so happy to hear it! Thanks for circling back and thanks for watching!
Great video! best one out there!
Thanks bud! I would strongly agree, although slightly biased.
Thank you man!!! Awesome recipe
Thanks so much for watching! Let me know if you get around to trying it out.
what an interesting recipe
All DONE from my side, 💯 👍 hope to see you soon
Thank you for this wonderful video, my Friend ❤
Thanks for watching and leaving the kind comment. I'll make sure to head over to your channel to see what all this bong pinching is about.
Looks amazing!
Thanks, bud!
My personal favorite part of a deer makes great biscuits with a pinch of mustard
That sounds fantastic, John! Thanks for watching and leaving the comment.
great video!
Thanks so much!
Looks fantastic ! Gonna get me some of that White Label powder too. The only thing I would do different is to draw out more of the coagulated blood, is soaking in an ice cube and salt water bath for an hour, it does the trick. Curious if you have recipes for the liver and kidneys too. Lots of people leave that all in the pile, not this house, all good stuff. Thanks again, excellent video !
Thanks so much for the tip! I’ve got a couple hearts in my freezer from this season already, so will give that a try next time. I’ve fried kidneys before but haven’t messed around further with them. If I can get my hands on some, I’ll definitely look into something new. I’m just not a liver lover so I’m sorry to say, no help there. 😂
@@outdoorindoortexan Thanks for the fast response ! yeah liver is not may favorite, but I'll eat it with lots of butter, onions and of course bacon. My German Shepard loves it too ! Thanks and Happy Thanksgiving !
Any time! Also steak and kidney pie is something I’d like to do. Check out those recipes if you’re still looking for kidney recipes. Happy Thanksgiving to you and yours.
Subbed to you. I forgot how smaller they are to moose heart. No link so looked the musket powder on line. Looks gr8t. Stay safe & take care of you all. Thanks for sharing eh :))
Thank for the sub! Ha yes, I bet whitetail hearts are tiny when compared to a Moose heart. www.musketpowder.com and use Texan10 on check out to save 10%. It's really fantastic on wild game. Thanks again for stopping by!
Looks great, I have a couple in the freezer. Have you done the liver, I saved my last one to try?
Thanks bud! I haven’t messed around with liver but always up for something new.
$100 dollar steak? Couldn't agree more!
If you know, you know!
So soak in marinade for a few days and cover every square inch with loads of seasoning. I’m guessing it’s disgusting plain hahah
It’s great all by itself as well. I’ve eaten heart plenty times with zero marinade but this particular recipe is more so geared to help uninitiated folks realize the concept of heart isn’t gross. Marinades and seasoning often help. Similar to people who wrap every square inch of backstrap in bacon. By that logic I guess backstrap without bacon is disgusting...Thanks for watching!
That plating is horrible
Thanks for watching and weighing in! 👍