Sauteed Venison Heart

  • 1 venison heart
    1/2 chopped sweet onion
    2 T butter
    1 tsp minced garlic
    sea salt
    black pepper
    1/4 cup red wine (optional)

Sauteed Venison Heart


I’ve hunted for over twenty years now. And I can’t tell you how many hundreds of deer hearts I’ve left to the buzzards and coyotes! Then one day I discovered that people actually eat that thing! Now me being me, I couldn’t help but wonder why they were eating it and how must it taste? The more I read the more I began to learn how “ROYAL” the heart was! It was a delicacy I had never known! All these years and all those hearts GONE! Well not anymore! Since trying the heart I will never ever never ever ever ever EVER!  Throw one away again! It is so tender, flavorful and melt in your mouth good! Much better than any filet I’ve ever had. So get ready because I’m about to break this bad boy down for ya!



  • Begin by cutting off the top of the heart, where the valves/pulmonary vein are located. Be sure to remove all valves and connective tissues (anything stringy).


  •  Then remove all of the fat and connective tissue you see covering the heart, mostly located towards the top of the heart.


  • Run cold water over the heart and into the holes, washing out the blood and clots. Squeeze/pump the heart a few times to help remove the clots. Don’t be afraid to get your fingers in there to clean it!

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  • Remove heart from water and pat dry. Placing the heart on it’s side, slice it into 1/4″-1/2″ “steaks” (I prefer 1/2″)
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  • After cutting your heart into desired steaks, check over the heart holes and remove any bits of fibrous, fatty, non meat looking substances.
  • Now that your left with beautiful clean meat, salt and pepper each side of each steak and pre-heat your skillet on a medium high heat and add 2 T of butter.
  • Once butter is melted add onion and garlic, cook until edges of onion begin to brown
  • Lastly, add Heart and cook for 1 to 1 1/2min per side.  With heart anything over a rare to medium rare can become dry, pasty, and virtually inedible! I watch for the the meat to grey up the sides of the steak, flip and cook for an additional 1 to 1 1/2 minutes. Anymore and it’s NO GOOD! This is a very fast cooking process “DO NOT LEAVE THE SKILLET”!
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  • And just like that you have one of the most delicious rarities a deer can offer you!

Heart and wine pic