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...."
INGREDIENTS
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1 or 2 deer hearts (or 1 elk, moose or beef heart)
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4 tablespoons olive oil, (divided)
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1 tablespoon sherry or red wine vinegar
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1 tablespoon Worcestershire sauce
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1 teaspoon salt
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon ground black pepper
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3 or 4 colored bell peppers, (cut into 2 to 3 pieces each)
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1 large onion, (cut into large wedges)
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