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    Home » Most Recently Added » Wild Game

    Pan Fried Deer Heart

    Published: Dec 15, 2019 · Modified: Jul 29, 2020 by kateschat · This post may contain affiliate links · 8 Comments

    Jump to Recipe Jump to Video Print Recipe
    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

    Pan-fried Deer Heart

    Kate Schat
    A simple way to cook a deer heart with no extra fancy steps.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Total Time 20 minutes mins
    Course Main Course
    Cuisine American
    Servings 4 servings
    Calories 571 kcal

    Equipment

    • Cast Iron Frying Pan

    Ingredients
      

    • 2 tablespoons butter
    • 1 cleaned and sliced deer heart
    • 1 tablespoon dried thyme
    • salt and pepper to taste
    • 1 teaspoon garlic powder
    • 1 tablespoon onion powder
    • 10 shakes Worcestershire 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: 571kcalCarbohydrates: 4gProtein: 81gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 577mgSodium: 524mgPotassium: 1358mgFiber: 1gSugar: 0.4gVitamin A: 215IUVitamin C: 10mgCalcium: 62mgIron: 21mg
    Tried this recipe?Let us know how it was!

    Home Butchering

    • Butchering the Front Quarters & Backstrap of a Deer
    • How to Package Meat for the Freezer
    • How We Safely Include Our Children When Butchering Meat
    • Rendering Fat in the Crockpot

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    Share this with your friends!

    Reader Interactions

    Comments

    1. Deanne Chambers

      December 16, 2019 at 2:24 am

      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).

      Reply
      • Art Speer

        November 14, 2022 at 5:43 pm

        5 stars
        Trimmed as you showed. Sliced it thin. Cooked it in canola oil. Added salt, pepper and diced onions. Very delicious!! Thank you!!

        Reply
    2. Laura Madsen

      November 26, 2020 at 1:43 pm

      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!

      Reply
    3. Melinda

      November 26, 2020 at 4:08 pm

      I was so skeptical about eating heart...but this is so good! All of my kids enjoyed it too.

      Reply
    4. Susanna

      November 26, 2020 at 5:15 pm

      Made this with our fresh venison heart and loved it! Even my three year old gobbled it uo

      Reply
    5. Natalie

      November 26, 2020 at 9:37 pm

      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!

      Reply
    6. Dezeray

      February 25, 2021 at 9:55 pm

      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!

      Reply
    7. Art Speer

      November 14, 2022 at 5:37 pm

      5 stars
      Trimmed as you suggested and sliced it thin. I used canola oil instead of butter. Seasoned with salt, pepper and diced onion. Turned out delicious!!

      Thanks!!

      Reply

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    Hi, I'm Kate! Thank you for joining us on this crazy journey! Our family lives on a 34 acre homestead in northern BC, Canda and get a kick out of things like raising our own meat, dairy and vegetables.

    We’re a homeschooling family who believes life is the best teacher but we do hit the books in winter. I’m so glad you’re here, I hope you stick around!

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