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Slicing open a deer heart with a knife.

How to Prepare Deer Heart for Cooking

Author: Larry White
Learn how to prepare deer heart for cooking by rinsing away the blood, opening and cleaning the chambers, removing the valves and tough connective tissue, then trimming the top and hard exterior fat.
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Servings: 2
Prep Time: 12 minutes
Cook Time: 0 minutes
Course: Main Course
Cuisine: American

Ingredients 

  • 1 deer heart (Elk, Moose and Antelope heart is also applicable)

Instructions

  • Rinse and Dry: Rinse the deer heart thoroughly in cold water until the water runs clear, working the water through the openings to remove any remaining blood and blood clots. Pat dry with paper towels.
  • Open the Chambers: Locate the natural seam on the heart. Follow the seam with the tip of a sharp knife and open the chambers until the inside is exposed.
  • Clean the Inside: Remove the internal valves and tough, stringy connective tissue, keeping the knife close to the material you're trimming so you don't unnecessarily remove good red muscle.
  • Trim the Outside: Flip the opened heart over. Trim the tough and veiny material around the top while keeping any usable muscle, or remove the top completely if necessary. Finish by trimming away the hard fat cap and visible exterior fat.
  • The deer heart is now cleaned, trimmed, and ready for cooking.

NOTES

Prep time: This takes around 12 minutes, but it may be shorter or longer depending on experience. 
Trim after opening: Opening the heart first makes it easier to see what actually needs to be removed and helps minimize waste.
Don't over-trim: Keep as much clean red muscle as possible. Don't worry, if you make any major errors, hearts can be processed into ground venison.
Soaking: Soaking is not necessary for cleaning. Rinse thoroughly with cold water instead.
Brining: Brining is a separate step used for adding flavor and, more importantly, juiciness. I save this for specific preparations, such as smoking deer heart.

Nutrition

Calories: 272kcal | Protein: 52g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 193mg | Sodium: 116mg | Potassium: 721mg | Calcium: 11mg | Iron: 8mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Make this recipe?Mention @Larry__White or tag #WildGameGourmet!