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Recipe contributed by Managing Editor K. Slye
It has only been in the last couple years that I’ve started to save and eat the heart. I attribute it to watching Steven Rinella on his “Meateater” show, he has inspired me to be more adventurous in how I cook my wild game. While it’s not my favorite cut of meat, I’m learning to enjoy the heart. I’ve cooked it a couple different ways, fried in bacon grease, smoked put on a cracker with cheese, but I wanted to try something different this time around, so I took stock of what was in the pantry and came up with this. Enjoy!
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- 1 lbs ground venison
- 1-2 deer hearts, cut into 1” cubes
- 2 cups instant white rice
- ½ onion, chopped
- 3-4 cloves garlic, minced or chopped
- 1-2 TBS Assault and Pepper seasoning from Tacticalories
- 1 can condensed tomato soup
- 1 cup water
- Stir fry vegetables – I used the a half package of frozen stir fry vegetables from the freezer section at the grocery store
- Coat the bottom of a Dutch oven in bacon grease or vegetable oil and put on medium-high heat
- Put in the onions and garlic and cook until softened
- While garlic and onions are cooking, cook rice per directions on box.
- Add ground venison and seasoning to Dutch oven and allow meat to brown.
- Once meat is browned add the cooked rice, tomato soup, water, vegetables, and chopped heart
- Allow to simmer for 2 hours or more.
- Scoop out into a bowl and enjoy with a big hunk of Italian bread
Tacticalories creates small-batch, craft seasonings, ground only a few days before arriving at your door. So you know what you are getting are the freshest, highest quality ingredients that your wild game deserves. Tacticalories offers a full line of seasonings that work with any type of wild game or fish, from antelope to whitetail, arctic char to yellow perch, and everything in between.
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