Venison Heart Stir Fry
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Learning different ways to prepare wild game over the years has been a satisfying challenge for me. In the beginning, I would stick to the same fail-safe recipes such as Venison chili, tacos, or tossing backstrap steaks on the grill. I was intimidated by using the liver and heart, and mentally couldn’t get past the fact that I was eating organs. I’ve come around to it now and look forward to bringing home a white tail heart. The heart, if prepared right, can be wonderfully tender. This recipe came about when I was gifted a deer heart by my husband’s fellow hunting buddy. Enjoy!
Prep time-15 minutes
Cook time-15 minutes
Serving Size-2
Looking for more heart recipes? Try this heart jerky by Krill Abigail Paredes!
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Venison Heart Stir Fry
2
servings15
minutes15
minutesKeep the screen of your device on
Ingredients
1 White tail deer heart
2 Tbsp Teriyaki sauce
1 Tbsp Soy sauce
1 Tbsp Lemongrass paste, or minced fresh lemongrass
1 Tbsp Minced garlic
1 Tbsp Oyster sauce
1 Tbsp Rice vinegar
1 Tbsp Water
1 Tsp Sesame oil
1 Tsp cane sugar
1 Tsp Harvesting Nature Small Game spice blend
¼ Cup corn starch
1 Green onion diced thin
Preparation
- To clean the heart, be sure to cut off the top of the heart where the atria meet the arteries. Cut along the artery walls and use the septum as a guide. Trim off tendons. You’ll wind up with three flat pieces of heart. Tenderize the cuts by lightly pounding them and cut into strips. Coat with cornstarch and set aside.
- Heat cooking pan on medium heat
- Add sesame oil, lemon grass and minced garlic, cook until fragrant about 3 minutes
- Combine oyster sauce, rice vinegar, teriyaki sauce, soy sauce, water, small game blend, and cane sugar in a bowl. Whisk and add to pan. Stir until combined. Cook on medium heat until sauce starts to bubble and render down, about 7 minutes.
- Add heart strips to pan and stir to coat meat. Flip frequently and cook for about 4 minutes.
- Serve over white rice or stir fry noodles and vegetables. Top with green onion.
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