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.
Servings: 4 People
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.
- Follow the directions above for prepping the hearts for cooking. Cover with the lid and cook on the high setting for 6 to 8 hours or until very tender.
- You can baste with the cooking liquid every two hours to ensure the hearts will be moist.
- This recipe can be made up to one day in advance for maximum freshness.
- Leftovers can be stored in the refrigerator for up to 3 days.
- I don't recommend freezing.
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