This slow cooked deer heart recipe is an old-school stuffed deer heart preparation where whole hearts are packed with a red wine bread stuffing, wrapped in bacon, and braised low and slow until tender. Instead of the usual high-heat, rare venison heart approach, this method turns deer heart into a rich, comforting braise with a sauce made from the cooking liquid.
If you’re new to working with deer heart (venison heart), start with my guide on how to prepare venison heart for cooking, where I walk through trimming, cleaning, and opening up the heart for stuffing.
tips for slow cooked deer heart
Trim and prep the deer hearts
- Clean each deer heart well: remove fat, connective tissue, and any clotted blood.
- Open the chambers carefully so you have room to pack in the stuffing without tearing the heart apart.
Get the stuffing texture right
- The bread mixture should be moist but not soggy.
- If it looks too dry, add a splash of red wine or stock; if it’s too wet, add a bit more bread.
- Let the stuffing cool before filling the deer hearts so you don’t start cooking them early.
Pack and wrap tightly
- Stuff each deer heart firmly so the bread mixture fills all the cavities.
- Bacon and butcher’s twine keep the stuffing enclosed and add fat to this lean venison cut.
Braise low and slow
- Whether you use the oven or a slow cooker, you’re gently braising the deer hearts.
- Keep them about three-quarters covered with stock to stay moist.
- They’re done when a fork slides in easily and they slice without resistance.
Use the braising liquid as sauce
- Strain the cooking liquid, skim the fat, and reduce it on the stove.
- Season to taste and spoon over your sliced deer heart and sides like mashed potatoes or rice.
Crockpot option
If you want an easy slow-cooker deer heart recipe, you can braise the stuffed hearts in a crockpot instead of in the oven.
- Prep and stuff the deer hearts as above.
- Arrange them upright in the slow cooker.
- Add stock to come about three-quarters of the way up the sides.
- Cook on high for 6-8 hours, basting with the cooking liquid every 2 hours to keep moist.
- Strain and reduce the liquid on the stove for sauce, if you like.
More Venison Recipes
Below are some of my favorite recipes for deer heart, along with a few reader-favorite venison recipes.
- Smoked Deer Heart
- Pickled Deer Heart
- Venison Neck Roast
- Venison Breakfast Sausage
- Venison Casserole
- Slow Cooker Venison Recipes Collection
Lastly, if you make this slow cooked venison heart recipe, be sure to leave a comment or tag me on Instagram! I thoroughly enjoy hearing feedback and checking out photos of venison recipes that you’ve made.
Slow Cooked Deer Heart
Slow cooked deer hearts stuffed with a rich red wine, onion, and mushroom bread filling, wrapped in bacon, and braised until fork-tender. This old-school deer heart recipe turns a lean venison heart into a comforting, saucy main dish that works in the oven or slow cooker.
Ingredients
- 4 deer hearts (cleaned and left whole)
- 3 tablespoons unsalted butter
- 3 cups red onion, small dice
- 1 cup shiitake mushrooms, chopped
- 4 cloves garlic, minced
- 2 cups red wine
- 8 cups day old bread, (Challah works great)
- 2 teaspoons fresh thyme
- salt and pepper to taste
- 4-6 cups stock (chicken or venison stock)
- 18 slices smoked bacon
Instructions
Make the Stuffing
- In a large skillet, melt the butter over medium-low heat. Add the onions and mushrooms and cook until soft. Add the garlic and cook for 1 minute. Add the thyme and red wine, then reduce the liquid by half. Add the cubed bread and stir until combined.
- Season to taste with salt and pepper. Cook the mixture, stirring gently and often, for about 8 minutes. The mixture should be moist but not soggy. If it looks a little too dry, add a little more wine to moisten. Let the stuffing cool to the touch.
Stuff and Wrap the Hearts
- Pre-heat your oven to 350 degree F. Stuff each heart tightly with the stuffing. Lay 3 strips of bacon across the top of the heart openings in a crisscross pattern, enclosing the stuffing inside. Tie some butchers twine around the bacon, securing them to the hearts.
Braise the Hearts
- Place the hearts in a baking vessel so that they are packed tightly enough to stand upright. Pour the stock around the hearts until they are 3/4 covered.
- Cover the baking vessel with aluminum foil and cook for 2 1/2 hours. Poke with a fork to check tenderness. If tough, cover and cook for another 30 minutes and check for tenderness again.
NOTES
- Don’t have enough hearts? This recipe can be cut in half to prepare 2 hearts if needed.
- Slow cooker option. After stuffing, wrapping, and tying the hearts, place them in the slow cooker with enough stock to come about three-quarters of the way up the sides, then cook on high for 6 to 8 hours, or until fork-tender.
- Cool the stuffing first. The bread mixture should be moist but not soggy before it goes into the hearts. If it looks dry, add a splash of red wine or stock. If it looks too wet, add a little more bread.
- Pack the hearts tightly. Open the chambers enough to fill them well, then stuff each heart firmly so the filling stays in place during the braise.
- Wrap and tie securely. Use the bacon and butcher’s twine to close the top and hold the stuffing inside while the hearts cook.
- Cover only partway. Pour in enough stock to come about three-quarters of the way up the hearts. This keeps them braised and moist without boiling them.
- Cook until fork-tender. In the oven, start checking after 2 1/2 hours, and continue in 30-minute increments if needed. In the slow cooker, cook on high for 6 to 8 hours. They are ready when a fork slides in easily and the hearts slice without resistance.
- Reduce the braising liquid. Strain it, skim the fat, and simmer it down if you want a stronger sauce for serving.
- Store only briefly. This can be made 1 day ahead, and leftovers keep in the refrigerator for up to 3 days. Freezing is not recommended.
Nutrition
Calories: 4064kcal | Carbohydrates: 252g | Protein: 382g | Fat: 148g | Saturated Fat: 51g | Polyunsaturated Fat: 22g | Monounsaturated Fat: 51g | Trans Fat: 4g | Cholesterol: 2579mg | Sodium: 5188mg | Potassium: 6466mg | Fiber: 15g | Sugar: 18g | Vitamin A: 1851IU | Vitamin C: 48mg | Calcium: 622mg | Iron: 94mg
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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