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.
prep time
cook time
10 Min
method
Grill
yield
2 serving(s)
Ingredients
- MARINADE
- 3 tablespoons olive oil
- 6 cloves garlic minced
- 1 tablespoon each red wine vinegar, dry sherry, and worcestershire sauce
- 1 teaspoon each salt, oregano, thyme, onion powder, and black pepper
- 1 large venison heart sliced into pieces
- PEPPERS AND ONIONS
- 1 large orange bell pepper sliced
- 1 large red bell pepper sliced
- 1 large sweet onion sliced
- - olive oil and salt
How To Make grilled venison heart with peppers and onions
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Step 1For 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.
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Step 2Get 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.
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Step 3Add 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.
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Step 4Serve with peppers and onions.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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