Personally I don’t do organs, neither lungs or heart, or liver for that matter. But if you want to try deer heart, collect it clean from a deer you gut and carry it home in a plastic bag. Then try this recipe courtesy of Trey over at Made To Hunt.
Simple and easy way to cook up the deer heart:
- Cut off the ventricles and remove the fatty areas.
- Slice the heart into 1/4” steaks or however you prefer.
- Clean out the inside thoroughly and remove any of the connective tissue.
- Place slices in a cast iron skillet on medium-high heat with butter, salt, pepper, garlic, onions, red wine or Worcestershire sauce.
- Cook for about 3 minutes on each side or until desired doneness.
Enjoy if you’re an organ eater!
