Slow Cooked Deer Heart

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 is a method you might use for a braised venison roast. It 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 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, then 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.

1. Prep and stuff the deer hearts as above.
2. Arrange them upright in the slow cooker.
3. Add stock to come about three-quarters of the way up the sides.
4. Cook on high for 6-8 hours, basting with the cooking liquid every 2 hours to keep moist.
5. 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 Venison Heart
• Venison Neck Roast
• Venison Breakfast Sausage
• Venison Casserole
• Slow Cooker Venison Recipes

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

Author: Larry White

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.

5 from 11 votes

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Servings: 4 People

Prep Time: 45 minutes mins

Cook Time: 3 hours hrs

Course: Main Course

Cuisine: American

Ingredients 

1x2x3x

• ▢ 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

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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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