Venison Heart

Pan Fried Deer Heart

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pan fried deer heart venison recipes

Try this simple and delicious way to cook Pan-Fried Deer Heart. (Even if you don’t like other organs, the heart is delicious!)

I hope you’ll check out the video on how I cleaned the deer heart, as well as a bit of an impromptu discussion with my husband on his favourite cuts of venison. It makes him so sad to hear that people leave the heart in the field. Its not weird like liver or other internal organs…I promise its worth a try!

Venison Heart
Print Recipe
5 from 6 votes

Pan-fried Deer Heart

A simple way to cook a deer heart with no extra fancy steps
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Servings: 4
Calories: 100kcal

Equipment

  • Cast Iron Frying Pan

Ingredients

  • 2 tbsp butter
  • 1 cleaned and sliced deer heart
  • 1 tbsp dried thyme
  • salt and pepper to taste
  • 1 tsp garlic powder
  • 1 tbsp onion powder
  • 10 shakes worshteshire sauce

Instructions

  • Clean and slice your venison heart (I show how I do it in my video)
  • Heat up a medium size cast iron skillet on medium heat
  • Add butter, then add in all your sliced heart
  • Add in thyme, salt, pepper, garlic and onion powder
  • Cook until heart is well done, add in worchestshire sauce
  • Sereve and enjoy!

Video

Nutrition

Calories: 100kcal

Home Butchering

6 thoughts on “Pan Fried Deer Heart

  1. This is amazing! I have a pic of our hearts from our deer it’s my oldest boys favorite cut. My extended family was quite upset when they found out after they had had deer heart tacos for my son’s birthday (his personal request).

  2. I cleaned my first heart thanks to your direction this year and made this recipe. I think it is my favorite part of the deer now it’s so delicious!

  3. Followed this recipe for my first time cooking deer heart! Will be using it for deer steaks as well! My boyfriend and his dad never eat the heart and I got them to try this and they both liked it!

  4. This has become a staple in our home. I can’t believe I’m admitting it, but we always threw our hearts out. I’m so glad that you shared this recipe on your IG because it inspired me to save the next one. I made it for dinner, into a gravy served over potatoes. I hadn’t told my husband what cut I used. He was certain it was BACK STRAP. Thank you for the perfect recipe to a tender heart ? on a serious note, recommending this to ALL of my hunter’s-wife friends!

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