In a Wild Chef post from last Valentine’s Day, I mentioned hunters today didn’t seem too keen on keeping the heart. Boy was I mistaken as I’ve since had several heart-centered Food Fight submissions, including two this week.
Matt Fox’s Grilled Venison Heart
This whitetail heart came from a kill this fall. Marinate the heart for at least I hour in 4 tablespoons of olive oil, 1 tablespoon of Worcestershire sauce, 1 teaspoon of each: oregano, salt, black pepper, onion powder, garlic powder, and paprika. Grill for 5 minutes on each side so there is a cool red center. Slice thin and serve. Served with mushed pumpkin and green beans.
Jdwood’s Heart Pinwheels
I recently shot my first deer, and my girlfriend said I’d better not come home without the heart. She first stuck the heart in a brine solution for a few hours to help get some of the blood out, then cut the valves off and filleted the heart open. She then stuffed the heart, rolled it up and wrapped it in bacon. Couple toothpicks to hold it all together and slice it into four pinwheels. Dropped it into a fry pan for a few minutes on each side and served with a side of broccoli and sweet potato. Oh and of course who could forget a nice cold beer on a cool November day in Wyoming.
Thanks to Matt and Jdwood for contributing. Let’s see if we can get some more heart, and other offal, photos for future Food Fights. If you have some to share, or good photos of any fish or wild game dish, send them, along with a short description, to email@example.com.