Deer Heart Steak with Vegetable Simmer
Submitted by foglight
Deer heart soaked, boiled, sliced into steaks, and pan-fried with steak spice, then served alongside a rosemary and thyme vegetable simmer. Nose-to-tail wild game cooking at its finest.
YIELD
4 servingsPREP
10 minCOOK
55 minREADY
1 hrsCooking deer heart might sound intimidating, but if you can fry a steak and simmer some vegetables, you’ve already got the skills.
The heart gets a cold water soak to draw out any residual blood, a quick boil to firm it up, then it’s sliced into thick rounds and fried in a hot skillet with steak spice and garlic salt. The texture lands somewhere between a tender steak and liver, with a clean, mineral-rich flavor that’s uniquely its own.
Meanwhile, a big pot of onions, peppers, celery, carrots, broccoli, and mushrooms simmers in beef bouillon with rosemary and thyme until everything is tender and fragrant.
Pile it all on a plate with boiled or fried potatoes and you’ve honored the whole animal.
Pro Tips
- Soak the heart in cold salted water for the full 1 to 2 hours. This step removes blood and mellows the flavor considerably
- Trim all visible fat and connective tissue before boiling
- Slice the heart into even rounds so they cook at the same rate in the skillet
- Don’t overcook the vegetables. A little bite in the broccoli and carrots keeps the dish interesting
Ingredients
Directions
Rinse deer heart in cold, running water to remove all blood.
Trim off fat.
Let stand in cold salted water to 1 to 2 hrs. Remove and place in a pot of boiling salted water.
Boil 15 to 20 min. Remove and cut into 2 centimeter slices.
Place in hot, oiled skillet. Sprinkle with steak spice, pepper and garlic salt.
Fry like steak, both sides, about 15 min.
In meantime prepare vegetables. Sauté onions in oiled pot for 5 min, add remaining vegetables.
Sprinkle with rosemary, thyme, garlic powder, and pepper.
Dissolve bouillon in cup of hot water and add to vegetables.
Simmer 10 min or to desired tenderness.
Serve with deer heart and boiled or fried potatoes.
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