Deer heart is a delicacy that often goes overlooked in the world of wild game cooking. It’s a lean and flavorful cut that, when prepared correctly, can be a true culinary delight. In this article, we will learn on how to cook deer heart through a simple yet delectable pan fried deer heart recipe.
1. FAQs When Cooking Deer Heart
1.1. Do You Need To Soak a Deer Heart Before Cooking?
Yes, it is highly recommended to soak a deer heart before cooking. Soaking helps remove any remaining blood, impurities, and gamey flavors. Begin by rinsing the heart under cold water and then submerge it in a bowl of cold water. Change the water every 4-6 hours for a minimum of 12 hours, or ideally, overnight.
1.2. What Does Deer Heart Taste Like?
Deer heart has a taste and texture similar to other venison cuts, but is slightly more tender. When cooked properly, it should be moist and flavorful with a texture resembling lean beef. The taste will be largely determined by the cut of meat as well as seasonings and cooking method.
1.3. Is the Heart of a Deer Good To Eat?
Deer heart is completely edible and has nutritional value similar to other venison cuts. It is low in fat and calories while providing protein, iron, and B vitamins. As long as the deer is healthy and the heart is prepared properly, it makes an excellent addition to the menu.
The heart can be pan-fried, braised, grilled, or even eaten raw in dishes like steak tartare. But pan-frying is still the cooking method that people love the most when they want to enjoy deer hearts
2. Pan Fried Deer Heart Recipe
Ingredients
- 1 deer heart
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
Start by rinsing the deer heart thoroughly under cold running water. Pat it dry with paper towels.
Carefully remove any fat, veins, and connective tissues from the heart. Slice the heart into 1/2-inch thick medallions.
Season both sides of the heart medallions with salt, pepper, and chopped rosemary. Allow them to rest for about 10 minutes to absorb the flavors.
Heat the olive oil in a skillet over medium-high heat until it shimmers.
Place the heart medallions in the hot skillet and cook for 2-3 minutes on each side, or until they develop a golden-brown crust.
Add minced garlic during the last minute of cooking to infuse the medallions with a delightful aroma.
Remove the pan-fried deer heart from the skillet and let it rest for a few minutes before serving. This allows the juices to redistribute, keeping the meat tender and flavorful.
3. What To Serve With Fried Deer Heart
Roasted Vegetables: Roasted root vegetables like carrots, parsnips, and sweet potatoes make a fantastic side dish. Their natural sweetness balances the richness of the deer heart.
Creamy Mashed Potatoes: Creamy mashed potatoes are a classic pairing for any meat dish. They provide a smooth and comforting contrast to the heart’s texture and flavor.
Sautéed Greens: A side of sautéed spinach, kale, or Swiss chard adds a fresh and nutritious element to your meal. The greens’ slight bitterness can cut through the richness of the meat.
Wild Rice Pilaf: A wild rice pilaf with herbs and toasted nuts is a great choice. Its nutty flavor and chewy texture complement the deer heart’s taste.
Red Wine Reduction Sauce: A simple red wine reduction sauce made with shallots, red wine, and a touch of butter can elevate your deer heart dish to gourmet status. It adds depth and complexity to the flavor profile.
Pickled Vegetables: Pickled cucumbers, onions, or beets provide a tangy and refreshing contrast to the heart’s richness.
Deer heart might seem like an unusual cut of meat to cook, but when prepared properly it is delicious. This simple pan-fried recipe turns deer heart into a decadent, flavorsome dish. Serve it up with your favorite side dishes for a hearty, satisfying meal.
