Pan Seared Venison Heart

Organ meats have always been considered sacred by our ancestors. Heart meat is very lean and tasty with a slight chewy texture. It is one of the more mild flavored of all the organ meats.

Venison Heart has around 22grams of protein per 3 ounces of serving. It’s also a great source of bioavailable forms of thiamine, folate, selenium, phosphorus, zinc, CoQ10 and several B vitamins.

To cook heart meat, preheat a cast iron pan to medium high with olive oil. Slice the heart in the middle and open it up like a book. Carefully cut away any and all veiny bits from the inside of the heat. Coat both pieces of both sides with olive oil and spring sea salt or other desired seasonings. Sear each side for 1-2 mins, 2 -3 times per side. You can add in additional herbs and spices. In this pic we added wild onions and fennel from our family garden and the heart was from one of Thosh’s hunts. Heart meat is best cooked rare or medium rare. Let it rest for 10 mins.