This easy deer heart recipe is loaded with lean meat, onions, and seasoning. It's an easy meal made in just one pan, and it's absolutely delicious.
Jump to:
If you're looking for a healthy recipe that packs a ton of flavor, then you've found it here.
Deer heart, like other organ meat, is loaded with protein and a ton of B vitamins. It's also so delicious paired with onions.
Serve it up with your favorite side dishes for steak such as air fryer parmesan potatoes or cheesy potato casserole.
Why You Will Love This Recipe
- It's loaded with lean protein and tons of B vitamins.
- It's not gamey at all. In fact, it tastes like steak!
- An easy, fool-proof way to prepare this delicacy.
Ingredients
You'll only need a handful of ingredients to make this recipe. All of them except for the heart can be found at your local grocery store.
- Deer heart: Ask your butcher, they likely can order it for you. There are also online sources such as Broken Arrow Ranch where you can buy them.
- Seasoning salt: For added flavor over regular salt.
- Onions: The combination of onions and deer meat is divine!
- Butter: Used for flavor and moisture when cooking the heart meat.
See the recipe card below for the exact quantities of each ingredient.
Variations
- All-purpose flour: Cornstarch, rice flour, or potato flour will work beautifully.
- Deer heart: Beef, veal, or lamb heart will work instead and work well.
- Onions: Shallots or scallions will add lots of flavor.
- Spicy: Add a teaspoon of chili pepper flakes, jalapeno powder, smoked jalapeno powder, or chipotle powder to the heart mixture to imbue heat into the dish. I will also occasionally add a teaspoon of our homemade hot pepper sauce or you can use your favorite hot sauce.
- More vegetables: Add celery or carrots with your onions. You can also add bell peppers, squash, snow peas or zucchini to the skillet to quickly cook once the onions are tender.
- Add garlic: Right before serving add a little minced garlic if desired.
Instructions
Short introduction about this being easy to make, xyz number of steps, don't be overwhelmed by the steps etc.
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 membrane off to completely expose the muscle.
Carefully cut the arteries and veins out to completely expose just the muscle. Slice the muscle into ½-inch pieces.
In a small bowl, combine flour, salt, pepper, and seasoning salt. Dredge the pieces of deer heart in the flour mixture.
Place coated pieces in a greased skillet over low-medum 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.
Serve immediately.
Recipe Tips
- Use a sharp knife when processing the heart to avoid removing excess amounts of meat.
- Don't overcook the meat. If you cook it too long, it will get tough.
- Stir frequently while cooking to avoid burning or overcooking your meat.
- While venison heart is typically not gamey, you can ensure there is no iron taste by soaking the processed heart in cold water along with a teaspoon or two of salt for 8 hours.
If you love recipes like this, you may also enjoy our tasty Venison Burger.
Storage Directions
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Store in an airtight container for up to 3 months.
Reheat: Place the leftovers in a skillet over medium-low heat until heated through.
Serving Suggestions
This delicious recipe is a little like steak and onions. Some people may think it's more like liver and onions. It depends on your tastebuds.
In either case, there is a variety of delicious sides that will pair well with this deer heart recipe.
- Broccoli Cornbread with Cheese
- Cheesy Sweet Corn Casserole
- Supreme Mashed Potato Casserole
- Green Beans with Bacon and Brown Sugar
Recipe FAQs
Yes, it is. It's high in B vitamins and essential minerals like iron, selenium, and zinc.
Most people say that it tastes like beef tenderloin. There is rarely a gamey flavor to dear heart.
If you have a family member or friend who hunts, you can get it from them. You can also order hearts online or ask your local butcher.
More Delicious Dinner Recipes
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Deer Heart Recipe (Venison Heart)
Equipment
Ingredients
Instructions
- 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, veins and membrane 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-medum 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. Serve immediately.
Video
Notes
- Use a sharp knife when processing the heart to avoid removing excess amounts of meat.
- Don't overcook the meat. If you cook it too long, it will get tough.
- Stir frequently while cooking to avoid burning or overcooking your meat.
Nutrition
This post was originally published in December 2022. It's been updated with new images and content.
Mitchell says
Here I go sharing what we added to make your terrific recipe a little different. It’s true. We too eat heart throughout hunting season and are excited to try different things to your recipe to switch it up. I don’t mean to offend you. We love your recipe we just don’t want to get sick of it. We’ve never made another heart recipe we’ve enjoyed this much and we’ve been hunting for years. Thank you truly for your recipe. Keeps up the great work. By the way we love your venison burgers too and make them all the time. 😊💕
Karin and Ken says
I’m never offended. I’m grateful honestly for the ideas. We’ve been making this recipe the same way for so long and it’s nice to hear your additions. We will be definitely trying them. I’m also happy to hear you like the venison burgers they’re a personal favorite too! You’ve made my day. All the best. Karin
Cory says
The last comment inspired us. We added mushrooms, fresh garlic and a small can of sweet corn to switch things up and we’re so glad we did. What a nice change. We still love the original but during hunting season we eat a lot of heart and it’s been nice to switch it up. Thank you. Thank you. Thank you.
Karin and Ken says
I’m so glad you were inspired to switch this recipe up. I’m grateful for you taking the time to let me know. We’ve made this recipe exactly the same for years. I can’t believe we haven’t experimented sooner ourselves. All the best. Karin
Jamie says
Love this recipe. Served on its own or on rice it always tastes great. Thanks for sharing this. Added celery and carrots tonight and we thought to try that as well for a change. Definitely worth it. I think we’re going to try serving with pasta next. Thanks for all your hard work. 💕
Karin and Ken says
Wonderful additions! I’m going to try that myself. I can’t thank you enough for taking the time to let me know. All the best. Karin
Cal says
Made this recipe several times now and absolutely love it. So tasty and easy to prepare im sure we will be making this recipe for years to come. Thx for sharing my friend. You’re appreciated.
Billy says
My sisters husband hunts sometimes and when they give me some venison I always don't know what to ask for. When I saw this recipe I thought why not. Usually I find deer can get dry. These were so good and juicy. Thanks now I don't have to just feed the deer to my dog.
Karin and Ken says
Unlucky for your dog and lucky for you! 😉 I’m so glad you’re enjoying this recipe. We love it around here. Thank you for taking the time to let me know. All the best. Karin