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grilled venison heart with peppers and onions

★★★★★ 1
a recipe by
barbara lentz
beulah, MI

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.

★★★★★ 1
serves 2
cook time 10 Min
method Grill

Ingredients For grilled venison heart with peppers and onions

  • 3 Tbsp
    olive oil
  • 6 clove
    garlic minced
  • 1 Tbsp
    each red wine vinegar, dry sherry, and worcestershire sauce
  • 1 tsp
    each salt, oregano, thyme, onion powder, and black pepper
  • 1 lg
    venison heart sliced into pieces
  • 1 lg
    orange bell pepper sliced
  • 1 lg
    red bell pepper sliced
  • 1 lg
    sweet onion sliced
  • olive oil and salt

How To Make grilled venison heart with peppers and onions

  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    Serve with peppers and onions.

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