Don’t waste this excellent source of pure meat.
I use the long disposable gloves that go up to your elbows for field dressing deer, and I like to save the heart. When I’m finished gutting, I grab the heart with the gloves on and turn that glove inside out right over the heart. It’s now in a bag with five fingers so I can tie it off and put it in my pack or coat pocket, all nice and clean. The other glove can also go in the bag with the heart for disposal later.
The heart is excellent (stir-fried is best), but if that doesn’t appeal to you, just mix it in with your scraps for burger. The heart is a pound of pure meat that, when mixed with the burger, you won’t even know is there.
This week’s tip was sent in via email from subscriber Richard Barry from Tennessee. Thank you, Richard! If you have a tip you’d like to share, send it to email@example.com.
As a bonus this week, below is a recipe for venison heart steaks. If you’re looking for venison recipes, check out the excellent library from our friends at Hi Mountain Seasonings.
VENISON HEART STEAKS
* 2 Venison Hearts
* Hi Mountain Seasonings Garlic Pepper Rub
* Hi Mountain Seasonings Venison Rub
* Olive oil
Directions: Read Recent Tip of the Week:
* Cut the tops off the each heart to remove the cartilage. Then, with a sharp knife, slice off a thin layer of the outer membrane from each heart. Slice the hearts open like a hinged book. This will allow you to lay the hearts flat on the grill.
* Clean out the inside of the hearts.
* Coat the hearts with olive oil and apply a liberal amount of Hi Mountain Garlic Pepper Rub on the first heart and apply a liberal amount of Hi Mountain Venison Rub on the second heart. Marinate in the refrigerator for a couple hours before cooking. Using both rubs will allow you to serve two equally delicious heart recipes.
* While your grill is heating up, take the hearts out of the refrigerator and let them sit to get closer to room temperature before grilling.
* Once your grill is hot, place the heart steaks on the grill and cook until the internal temperature of the hearts reaches 130 degrees. Turn them over once while grilling. Once they reach the temperature, remove from the grill and let rest 15 minutes before slicing and serving.
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