Grilled Venison Heart Recipe

Name: Grilled Venison Heart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-2 deer hearts, or 1 elk, moose or beef heart; 4 tablespoons olive oil, divided; 1 tablespoon sherry or red wine vinegar; 1 tablespoon Worcestershire sauce; 1 teaspoon salt; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon ground black pepper; 3-4 colored bell peppers, cut into 2-3 pieces; 1 large onion, cut into large wedges

Servings: persons

1
Trim the hearts as discussed above. In a large bowl, mix 2 tablespoons of olive oil with the vinegar, Worcestershire sauce, salt, oregano, thyme and black pepper. Massage the marinade into the meat, put everything into a container that can just about hold everything and marinate for as little as 30 minutes, or as much as 2 days.
2
When you are ready to cook, get your grill hot. Coat the peppers and onion in the rest of the olive oil and salt well.
3
Grill everything on high heat. Put the hearts and veggies on the grill - skin side down for the peppers - and leave them alone with the grill cover open for 8 minutes. Flip everything and grill, uncovered, for 5 more minutes.
4
Check the peppers and onions, and when they are nicely cooked with a little char, remove and put in foil to steam. Remove any blackened skin from the peppers.
5
If the hearts are not cooked through yet, cover the grill and cook for 2-5 more minutes. If you are using a thermometer, you want to get the meat off the grill when it is 135 degrees in the center. You can also use the finger test for doneness. Tent the hearts loosely with foil and let rest for 5-10 minutes. Sprinkle with black pepper and good sea salt at the table.
6
YOU DO NOT WANT TO OVER COOK THE HEART. IT CAN BE AS TENDER AS FILET MIGNON IF COOKED PROPERLY. 135 F SHOULD BE THE TEMP YOU AIM FOR 140F MAXIMUM.

237

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1-2 deer hearts, or 1 elk, moose or beef heart, 4 tablespoons olive oil, divided, 1 tablespoon sherry or red wine vinegar, 1 tablespoon Worcestershire sauce, and more.

Yes, Grilled Venison Heart falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Venison Heart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions