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.
3 Tbspolive oil
6 clovegarlic minced
1 Tbspeach red wine vinegar, dry sherry, and worcestershire sauce
1 tspeach salt, oregano, thyme, onion powder, and black pepper
1 largevenison heart sliced into pieces
PEPPERS AND ONIONS
1 largeorange bell pepper sliced
1 largered bell pepper sliced
1 largesweet onion sliced
·olive oil and salt
How to Make Grilled Venison Heart with Peppers and Onions
- 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.
- 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.
- 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.
- Serve with peppers and onions.