GRILLED VENISON HEART WITH PEPPERS AND ONIONS
This recipe can be done with any large heart. I designed it for deer and elk, but it will work with antelope, moose, wild boar or whatever. For non-hunters, try beef heart, veal heart or lamb hearts. You don't have to marinate the meat, but it adds a lot of flavor, and helps keep it moist on the grill.
Provided by Hank Shaw
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 10
Steps:
- Trim the hearts as discussed above. In a large bowl, mix 2 tablespoons of olive oil with the vinegar, Worcestershire sauce, salt, oregano, thyme and black pepper. Massage the marinade into the meat, put everything into a container that can just about hold everything and marinate for as little as 30 minutes, or as much as 2 days.
- When you are ready to cook, get your grill hot. Coat the peppers and onion in the rest of the olive oil and salt well.
- Grill everything on high heat. Put the hearts and veggies on the grill -- skin side down for the peppers -- and leave them alone with the grill cover open for 8 minutes. Flip everything and grill, uncovered, for 5 more minutes.
- Check the peppers and onions, and when they are nicely cooked with a little char, remove and put in foil to steam. Remove any blackened skin from the peppers.
- If the hearts are not cooked through yet, cover the grill and cook for 2 to 5 more minutes. If you are using a thermometer, you want to get the meat off the grill when it is 130°F in the center. You can also use the finger test for doneness. Tent the hearts loosely with foil and let rest for 5 to 10 minutes. Sprinkle with black pepper and good sea salt at the table.
Nutrition Facts : Calories 678 kcal, Carbohydrate 10 g, Protein 82 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 562 mg, Sodium 1073 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
GRILLED VENISON HEART WITH PEPPERS AND ONIONS
When making venison heart this way it is like a filet mignon. It melts in your mouth and is delicious. Venison heart is a great source of protein and B vitamins. If you don't tell them no body would know it's not steak.
Provided by barbara lentz
Categories Wild Game
Time 10m
Number Of Ingredients 11
Steps:
- 1. For the heart Soak a fresh heart in salted water overnight. Squeeze out all the blood. Cut the vena cavas off slice down the side and open it like a book. Remove the valves and the fibers inside. Turn it over and remove any fatty areas. Slice into strips. Mix the marinade ingredients together and add the meat. Marinade for 24 to 48 hours.
- 2. Get a grill really hot. Drizzle the olive oil over the peppers and onions. Sprinkle with salt. Place on a grill basket and place on the grill. Grill until charred and softened.
- 3. Add the pieces of venison heart to hot grill. Grill 2 to 3 minutes per side. You don't want to overcook it. Overcooked heart will become tough brown and chewy. Cooked it until it is medium rare just warm on the inside.
- 4. Serve with peppers and onions.
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