Venison Heart - The Deer Hunters Breakfast

Preparation and cooking time approximately 30 minutes

Serves 1 to 3 dependant on appetite

Ingredients

Heart of small to medium size deer, prepared and diced

4 rashers or organic or high welfare bacon, chopped

1 white onion, chopped

1 red pepper, chopped

A good handful of mushrooms, sliced

Salt and black pepper

Oil or butter for frying

Venison heart maybe one of the most overlooked parts of the animal and to many a mindful hunter is one of the most savoured parts. To those who prepare and eat the heart, they are not only tasting one of natures delicacies, they are celebrating the life of the animal and the energy passed on. Many ancient hunters believe that by partaking in the eating of heart you take with you some of the animal’s qualities and spirit. Whether you believe this or not. I admire the concept of this ancient spiritual connection with nature.

This venison heart recipe is probably one of my favourite and most simple of recipes. The base ingredients can be altered to suit your taste as well as the serving suggestions. It is a no-frills meal for the hunter that can be cooked in the kitchen after a morning stalk or out in in the field after a hard-earned hunt.

Recipe

I always allow the meat to reach room temperature before cooking. Take the heart and cut the layer of fat and arteries away from the top. Any congealed blood may need rinsing out under a cold tap.

Cut the heart lengthways exposing the valves and the chordae tendineae the tendons known as the heartstrings. These will need to be removed. I find it best to lay the knife flat to the meat and cut a thin slice of meat off with the tendons. Once the heart is cleaned, dice the meat and put to one side.

The onions, bacon, peppers and mushrooms will now need to be roughly chopped. Place a cast-iron pan on the hob and set to a medium to high heat. Add a few good tablespoons of sunflower oil or a large dollop of butter into a cast-iron pan. First, add the onions and stir soften slightly. Next, add the peppers and then the bacon, keep tossing the mixture around the pan to brown the bacon. Add a little seasoning as you go. Once the onions and peppers start to become soft add the diced heart. The heart will only need around 5 minutes of cooking time to be melt in the mouth ready.

*I purchased the bacon from my good friends at Townings Farm who raise rare breed livestock and graze conservation designated land.

Serving suggestion

Serve with buttered sourdough toast and a dollop of brown sauce or wrapped in a tortilla with a little hot sauce. If you are extra hungry add a fried egg or scrambled egg cooked in the pan drippings.

*Recipe Feature

This recipe is featured in the #venisonwednesday E-Book ‘Recipes by Hunters’ Collected and Designed by Mette Karin Petersen and is available to download here