You will love this pan fried deer heart recipe. The simple preparation allows the delicate and tender organ meat shine in the dish. The chimichurri sauce is the perfect pairing for a delicious burst of flavours.
By now, most of my friends know who to give their turkey carcasses and animal organs to. Not only I will make sure nothing goes to waste, I truly appreciate eating the whole animal for nutrition, and the odd parts I cook are some of the most tasty meals! This pan fried deer heart is a perfect example, and one of the finest naturally-raised steaks you will ever taste. Watch the video below to make this easy and amazingly tasty dish!
Nutrient-Dense Wild Game & Nose-To-Tail Eating
When it comes to nutrient-dense foods, there is nothing better than organ meats that come from wild animals. Wild games are free of antibiotics and hormones, free range, and they have a diet as natural as possible. Organ meats are the most nutritious parts of the animals, rich in B vitamins and minerals.
Practising nose-to-tail eating benefits our health and the environment too. When we make use of all parts of the animals, we reduce waste and support a more sustainable meat production, whether it’s hunting or farming.
What Does Venison Heart Taste Like?
I have eaten my fair share of organ meats growing up, so I feel I am a qualified judge on the taste. I must say the venison heart is the most delicious organ meat I have ever had. Similar to beef heart, which you can cook as a fine steak, it is very lean and tender. In my opinion, the venison heart has a milder taste than beef heart, just imagine eating the best tender steak. In order to enjoy the heart to the fullest, make sure you trim the heart properly and never overcook it. 
How to Butcher Deer Heart
I watched quite a few videos on how to butcher and prepare venison heart before cooking, and I really liked the method described in this video. I followed the same steps to remove all the fat (the white part on the outside of the heart), arteries and connective tissues. Follow the chamber cavities to slice the heart flesh into 3 flat pieces. Further remove any fibrous tissues, and you should be left with 3 lean steaks, one thinner than the other two. I then went further to score each steak in diamond pattern on both sides, to give the steaks a nice look once cooked.
Related: More Tasty Organ and Odd Bit Recipes You Will Love
- Grilled Beef Liver (Keto, Paleo, Low-Carb)
- Easy Chicken Liver Pâté (Keto, Paleo, Whole 30)
- Nourishing Liver, Vegetable & Sweet Rice Congee
- Chinese Herbal Healing Oxtail Soup
- Spicy Szechuan Tripe Salad
- Adrenal Support Chinese Herbs And Pig Stomach Soup (四神汤)
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Pan Fried Deer Heart Recipe with Chimichurri
Equipment
Ingredients
For Pan-Fried Deer Heart
- 1 deer heart
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
For Chimichurri Sauce
- 1/4 cup finely-chopped fresh parsley
- 1/4 cup finely-chopped fresh cilantro
- 4 cloves garlic minced
- 2 tablespoons finely-chopped red onion
- 1 dried red chilli pepper minced
- 3/4 teaspoon sea salt
- 1 teaspoon dried oregano
- 1/2 cup extra virgin olive oil
- 1/4 cup red or white wine vinegar
Instructions
- In a small bowl, combine all the chimichurri ingredients. Stir with a spoon to mix well, then set aside to allow flavours to meld together.
- Trim the heart by removing the arteries, fat (the white parts), and connective tissues. Follow the chamber cavities to slice the heart flesh into 3 flat pieces (see video). Further remove any fibrous tissues, then you should be left with 3 lean steaks, one thinner than the other two.
- Score each steak in diamond pattern on both sides. Evenly sprinkle salt and pepper on the steaks.
- Melt the butter in a heavy bottom pan over high heat. When the pan is hot, place the steaks in the pan. Fry the steaks for about 2 minutes, turn over and fry the other side for another 2 minutes, or until medium rare. You will need to adjust cooking time according to the thickness of the steaks. Fry the thick pieces in the pan for a little longer.
- Transfer the steaks onto a plate. Serve with chimichurri sauce over the steaks.
- Leftover chimichurri sauce can be stored in an airtight container in the fridge for 2 weeks.
Video
Notes
- I used the method in this video to butcher and prepare the venison heart before cooking.
- If you don't want to waste the trimmings of the heart, save it to use in bone broth and stock.
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