Venison Heart Hash

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Justin Townsend

Editor-in-Chief at Harvesting Nature

Justin (Choctaw) is an avid hunter, angler, and chef whose passion for the outdoors lead him to create Harvesting Nature in 2011. He continues to hunt, fish, and cook all while sharing his experiences with others through film, podcasts, print, and with recipes. He also proudly serves in the United States Coast Guard.

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If you listened to our Wild Fish and Game Podcast Episode 215: Liver, Heart, Caul, and Tongue…Yum then you know we promised to begin harvesting more offal (organ meats) to prepare recipes for you. This recipe is helping to fulfill that promise. In mid October, I ventured off to central Wyoming with Field Staff Writer AJ Fick and his father to hunt antelope and mule deer. This heart is from the first antelope that was shot on that trip. I spent most of my return trip thinking of how to prepare the heart to eat.

Breakfast is by far my favorite meal of the day and one that many people overlook. A potato hash is often used for leftover meats from large gatherings such as Thanksgiving or St. Patrick’s Day. We have even used leftover corned venison to make a Corned Venison Hash Breakfast Burrito before, but this recipe is different.

I used fresh heart and potatoes to create a hash that teeters on the edge of being a Colorado themed breakfast skillet. Nonetheless, it is simple to prepare and delicious to taste. If you feel intimidated about eating heart then this recipe will ease your mind because you will enjoy the flavor combination of the potatoes, peppers, and heart.

Serving Size: 3-4 people

Time to make: Prep: Overnight, Cooking: 30 minutes

Special Equipment: Cast Iron Pan

Also works with: Any Game Heart

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Ingredients:

1 venison heart, cubed (see video for cleaning instructions)

1 tsp oil

½ tsp Traeger Prime Rib Seasoning

2 tbsp butter

2 cups diced potatoes (½” cubes), soaked in water overnight

½ red onion, diced

½ bell pepper, diced

½ jalapeno, seeded and minced

1 garlic clove, minced

¼ tsp salt

2 tsp Traeger Prime Rib Seasoning

Parsley for garnish

Fresh Eggs

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How to make it

1. Allow your potato cubes to soak overnight in cold water in the refrigerator if using fresh potatoes.
2. Remove the potatoes from the refrigerator. Drain the water and allow the cubes to air dry in a strainer until ready for cooking.
3. Bring a large cast iron pan to medium high heat. Add 1 tsp oil and the heart to the pan. Season with ½ tsp of Traeger Prime Rib Seasoning. Allow the heart to brown on each side. You do not have to cook the meat all the way through. Remove from the pan and set aside in a bowl.
4. Rinse out your pan and return to the stove on medium high heat.
5. Once heated, add the butter and allow it to melt. Stir in your potatoes and allow to cook, untouched, for 5 minutes or until they begin to brown on the bottom. Stir the potatoes and be sure to scrape the bottom of the pan to remove the browned bit of potatoes. There is good flavor there. Allow the potatoes to brown again and repeat the stirring process.
6. Stir in the onion, bell pepper, jalapeno, and garlic. Season with salt and the remaining Traeger Prime Rib Seasoning. Mix Well.
7. Continue to stir and scrape until the potatoes are soft but not crumbly. Approximately 10 minutes.
8. Incorporate the heart into the potato hash and allow to cook for 5 minutes, stirring frequently.
9. Remove from heat and serve with a sprinkle of parsley and eggs cooked your favorite method. I enjoy mine sunny side up!

Venison Heart Hash

0 from 0 votes

Recipe by Justin Townsend Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

300

kcal

I used fresh heart and potatoes to create a hash that teeters on the edge of being a Colorado themed breakfast skillet. Nonetheless, it is simple to prepare and delicious to taste. If you feel intimidated about eating heart then this recipe will ease your mind because you will enjoy the flavor combination of the potatoes, peppers, and heart.

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Ingredients

• 1 venison heart, cubed

• 1 tsp oil

• ½ tsp Traeger Prime Rib Seasoning

• 2 tbsp butter

• 2 cups diced potatoes (½” cubes), soaked in water overnight

• ½ red onion, diced

• ½ bell pepper, diced

• ½ jalapeno, seeded and minced
  

• 1 garlic clove, minced

• ¼ tsp salt

• 2 tsp Traeger Prime Rib Seasoning

• Parsley for garnish

• Fresh Eggs

Preparation

• Allow your potato cubes to soak overnight in cold water in the refrigerator if using fresh potatoes.
• Remove the potatoes from the refrigerator. Drain the water and allow the cubes to air dry in a strainer until ready for cooking.
• Bring a large cast iron pan to medium high heat. Add 1 tsp oil and the heart to the pan. Season with ½ tsp of Traeger Prime Rib Seasoning. Allow the heart to brown on each side. You do not have to cook the meat all the way through. Remove from the pan and set aside in a bowl.
• Rinse out your pan and return to the stove on medium high heat.
• Once heated, add the butter and allow it to melt. Stir in your potatoes and allow to cook, untouched, for 5 minutes or until they begin to brown on the bottom. Stir the potatoes and be sure to scrape the bottom of the pan to remove the browned bit of potatoes. There is good flavor there. Allow the potatoes to brown again and repeat the stirring process.
• Stir in the onion, bell pepper, jalapeno, and garlic. Season with salt and the remaining Traeger Prime Rib Seasoning. Mix Well.
• Continue to stir and scrape until the potatoes are soft but not crumbly. Approximately 10 minutes.
• Incorporate the heart into the potato hash and allow to cook for 5 minutes, stirring frequently.
• Remove from heat and serve with a sprinkle of parsley and eggs cooked your favorite method. I enjoy mine sunny side up!

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