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How to Cook Venison Heart

author image Jeremy Hoefs
Based in Nebraska, Jeremy Hoefs began writing fitness, nutrition, outdoor and hunting articles in 2006. His articles have been published in "Star City Sports," "Hunting Fitness Magazine" and RutWear field journals, as well as on the Western Whitetail website. Hoefs graduated with a Bachelor of Science in exercise science from Nebraska Wesleyan University.
How to Cook Venison Heart
Save the organ meats and heart from your next deer hunting adventure.

Venison refers to the meat from various wild animals, including deer, elk, moose and antelope. The meat is known for having a tender, delicious flavor, but don't overlook the organ meats from these animals. The venison heart, for example, is easy to prepare and cook and provides a very lean and tender dish. Sautéing venison heart in a skillet with butter and garlic is the easiest way to prepare it.

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Step 1

Rinse the venison heart under cold running water to remove any blood in the heart chambers. Squeeze the heart with your hands to remove additional blood. Continue rinsing and cleaning until the water runs clear.

Step 2

Slice the venison heart into small cutlets for sautéing. Work around the arteries, veins and inside chambers as these parts can be fibrous and tough.

Step 3

Season the venison heart slides with a light coating of salt and pepper.

Step 4

Heat a skillet to low-medium heat and melt 2 tbsp. of butter.

Step 5

Add the chopped garlic and venison heart to the skillet.

Step 6

Cook for five to 10 minutes, turning occasionally.

Step 7

Remove the venison heart from the skillet when the internal temperature reaches 160 degrees Fahrenheit.

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