Heart is a highly underrated piece of meat that I would guess most people leave behind. It is unlike any other offal and less like liver or kidney and much more like a fine textured steak. If we’re going to respect and make the most of our kills we should try and take as much as we can and if you have the chance I recommend bringing home the heart and giving it a try next time.
You will need:
1 large Venison heart
A tray to place you meat in as you prepare it
A bowl for your unusable off cuts
A good sized chopping board with a wet towel underneath to stop it moving
A sharp boning knife and steel
Place a wet towel under a chopping board so it won’t move around on you and grab a very sharp fine knife. Pat the heart dry with a towel and place on your board.
Remove all the fat and membrane from the outside of the heart making sure you cut away as little meat as possible.
There are two sides to the heart each with two openings. Place your knife inside the opening and cut through both sides so you end up with the smaller side taken off.
Place your knife in the other opening and cut through one side in order to butterfly open the larger half
Using your knife remove the membrane and any sinew from the inside of the heart.
Trim up the heart and cut the larger of the two pieces in half if desired.
You may also like:
- Venison Wellington with mushrooms and kumara mash
- Home-Made Egyptian Pastrami
- Venison Koftas with Mint Yoghurt
- Wild venison, blue cheese and mushroom pie
- Wild Venison Scotch Eggs
- Wild Venison burgers with pickled beetroot and a fried egg
- How to: Breaking down a leg of Venison
- Grilled Venison heart with Caper butter