One of my favorite things about cooking deer meat is finding delicious ways to make the most of every part of the animal. Especially the cuts that often get left behind. This grilled deer heart recipe is a perfect example of that.
Inspired by anticuchos, a Peruvian street food classic, this dish takes the often-overlooked venison heart and turns it into something unforgettable. Traditionally made with beef hearts, anticuchos are skewered, marinated in bold spices, and grilled hot for a quick, smoky finish. You’ll find them sizzling on street corners all over South America. (Here’s a bit more on what anticuchos are.)
Not sure how to prep a heart for the grill? I’ve got a full guide on how to prepare deer heart for cooking, which breaks down the whole process. From removing the fat cap to slicing into even pieces. If this is your first deer or your first time cooking the heart, it’s a helpful walkthrough.
I get it, plenty of folks leave the heart behind in the gut pile without a second thought. But after cooking it a few times, it became one of my favorite cuts. It’s got all the tenderness of backstrap, just with a slightly firmer bite. And when you cook it right, it stands up to any steak on the plate. This is a great recipe to break the ice for people who might be unsure about organ meats. Once they taste it, they’ll be asking why we don’t do this more often.
What is Anticuchos?
Anticuchos have been a staple in South America for generations. Originally made from tougher cuts and internal organs, the dish was born out of necessity. However, it has endured because it delivers big flavor with simple steps and a handful of ingredients.
Traditionally, you’ll see beef hearts used, but the same method works incredibly well with lean meat from the cut of meat that is often overlooked: venison hearts. The deer heart’s firm texture takes well to a marinade, and it grills beautifully with a quick sear over open flame.
We’re using gochujang chili paste in this recipe as a stand-in for the traditional Peruvian ají panca. It’s easier to find, and thanks to Peru’s rich history of Asian fusion, the flavor fits right in.
Tips for grilling heart
To me, the best way to grill a deer heart is hot and fast. But first, start by cleaning the visible fat and trimming away any connective tissue or remaining blood. From there, slice the heart into thick chunks and then marinate. Once you’re ready to grill, let the heart pieces sit at room temperature while the grill heats up.
You want to get some nice color on the meat as fast as possible without overcooking. Around two per side tops while you baste. Anything more and you’re left with a livery and rubbery hunk of meat. But cooked just right, the results are juicy, charred, and bursting with loaded with delicious flavor.
FAQ
Can you grill deer heart like steak?
Yes. When sliced and trimmed properly, deer heart grills just like tenderloin or backstrap. A quick sear over high heat brings out the best texture and flavor.
How do you keep venison heart tender when grilling?
Use a marinade to help tenderize the meat, cut against the grain, and don’t overcook. Grill over high heat for 1–2 minutes per side to keep it juicy.
Do you need to soak deer heart before grilling?
Not necessarily. As long as you remove the visible fat and rinse out any remaining blood, a flavorful marinade does all the work.
MORE DEER HEART RECIPES
Below are some of my favorite recipes using deer heart. If you’re looking for more cuts to cook with, check out my complete collection of venison recipes.
- Smoked Deer Heart
- Pickled Deer Heart
- Slow Cooked Deer Heart
- Deer Heart Poke Bowls
- Venison Heart with Butter Beans
Lastly, if you enjoyed this grilled deer heart recipe, please let me know in the comments! And if you happen to take pictures, tag me on Instagram. I thoroughly enjoy reading and replying to your comments. And I’m a bit of a nerd, so I like to check out your food photography as well…
Grilled Deer Heart (Peruvian Style)
Equipment
- skewers for grilling
Ingredients
- 1 deer heart, cut into 1/2-inch pieces
For The Marinade & Sauce
- 1 cup Gojujang chili paste
- 6 garlic cloves, finely chopped
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 tablespoon kosher salt
- 1 cup red wine vinegar
- 3/4 cups olive oil
- 1/2 cup peanut oil
Garnishes for Serving
- 1/4 cup chopped roasted peanuts
- 1/4 cup chopped cilantro
Instructions
Clean the Deer Hearts:
- With a very sharp knife, open the deer heart and trim away any visible connective tissue and deer fat that's located outside of the heart. Cut them into relatively large pieces that are around 2 inches long and wide.
Make the Anticuchera Sauce:
- Add all of the ingredients, except the heart, to a large non-reactive bowl and mix well. This will make about 3 cups of sauce. Cover and let the mixture rest for 2 hours, allowing the flavors to blend. Set aside 1 cup of the sauce for serving the meat. The remaining two cups will be used to marinate and baste the meat. Any Remaining sauce can be kept in the refrigerator for around one week.
Marinate the Heart:
- Place the deer heart chunks in a medium-sized, non-reactive container and pour in just enough sauce to cover them. Marinate for 1 to 3 hours. You will be saving the rest of the sauce for basting the meat while cooking and serving.
Assemble the Skewers:
- Place the heart chunks on the skewers. Try to assemble the skewers with meat pieces of equal proportion, so they cook evenly. This means grouping small chunks on one skewer and larger chunks together on another skewer. If you end up with some longer, thin pieces, you can roll them up like a pinwheel before placing them on the skewer.
Grill:
- Preheat your grill or cast iron skillet over medium-high heat to high heat. Cook the heart meat skewers for about 1 to 2 minutes on each side while basting, until they are medium rare or until you achieve your desired doneness / internal temperature.
Serve:
- Garnish with chopped peanuts, cilantro, extra sauce, and a sprinkle of sea salt, if desired.
1 thought on “Grilled Deer Heart”
Ate these with a giant bowl of garlic rice. Mom loved it so much.