Tuesday, September 3, 2013


Well, hunting season is starting up. I hope that all of you hunters out there will fill your tags. And, as always, when you butcher your game, I hope that you keep the liver and heart. There is some really good eating there.

Here is one recipe for doing the heart. You need:

  • 1 trimmed venison heart, cut in 1 -inch squares (you could also use elk heart)
  • 1 tsp. salt
  • 2 T chopped fresh thyme
  • 1 T freshly ground pepper
  • 1 cup balsamic vinegar
  • A zip lock bag big enough to hold all of the ingredients 

Mix the spices and vinegar together in the bag, then add the venison squares and seal the bag. Let it all marinate for 24 hours in the fridge.

After marinating, drain the pieces and cook them for about 1-1/2 minutes per side over a hot fire. A grill or skillet will do.

This serves 3 to 4 people as an appetizer.

We had this several times over the years while in deer camp. We also had fresh back strap a time or two. There's no better eating! 'Course, I like all things venison or elk.

So, give this a try. Share it with some of the other people in your hunting camp who have not filled their tags yet. So, FEED YOUR FACE! 

Be careful out there while hunting, and have a good time. 

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