The Nasty Bits: Venison Heart Tartare Recipe (2024)

FAQs

Is it safe to make venison tartare? ›

Your venison might be perfectly fine, but if you have a dirty cutting board or knife or even hands you can wreck the whole thing. Sanitation is very important when serving raw food. Keep cool. Just as sushi should be served cold, so should tartare.

To do this, simply run cold water over the heart while massaging the meat to help push out a lot of the blood. Then place it in a bowl or container filled with cold, salted water for up to half an hour. Remove the heart and discard all of the water.

Salt, pepper, flour and onions. Lots of gravy as liver needs a delicious slide for me to choke it down. Heart i prefer to boil for 40 mins then browned off in a pan or cut through the chambers and stuff it with sage thyme and bread crumbs . Liver lightly fry with sliced onion its better served a bit pink.

Beef tartare is made from raw ground beef, which can potentially contain harmful bacteria such as E. coli or Salmonella. In order to reduce the risk of foodborne illness, the U.S. Department of Agriculture (USDA) recommends that all beef be cooked to an internal temperature of at least 160 degrees Fahrenheit.

Given that deer are leaner than cows, venison is generally healthier to eat than beef. An average cut of venison, in fact, has around half the calories and a sixth the saturated fats of a similarly sized cut of beef. It also has more proteins, vitamins and minerals than beef.

Not only is heart delicious and straightforward to prepare, but it also contains folate, iron, zinc, selenium, and B vitamins essential for our own heart health. The easiest way to prepare the heart is to cut off the aorta, fat, and hard connective tissue from the top and then slice the heart in half.

You want them to be medium rare. If you cook them too much they will be rubbery and not nearly as delicious.

Deer heart makes for a great meal if it's prepared properly. Some precaution needs to be taken to remove the tough pieces of tissue and leftover blood. But once it's been prepared properly, it closely resembles any other deer steak and can be a very tender piece of meat!

Place in whole milk to soak for a minimum of 2 hours or overnight. This is the best way to help reduce some of the strong livery taste, so whatever you do, don't skip this step. Before cooking, rinse well in cold water and pat dry.

The two most popular ways to enjoy it are by making pickled venison heart (a personal favorite treat of mine), or pan frying heart meat like a steak with butter, herbs, and seasonings, such as in this great recipe.

Can I grind a deer heart? ›

First, trim the very top off the heart. It's edible, but it can be a bit jiggly-veiny, so I will either feed it to the cat, or toss it into the grind pile.

When pondering "how often should you eat organ meat," think of it as part of a varied diet. Including organ meats 1-2 times per week can strike the right balance between reaping the benefits and avoiding the consumption of excess nutrients, such as vitamin A.

The best way to eliminate the strong blood flavor is to marinate the heart meat with a 1/4 cup of apple cider vinegar or just plain milk. Leave in the marinate for 24 hours and it will lose the strong bloody scent.

The truth about beef tartare is that it's totally safe to make at home. And when you follow the five steps below, you're at-home tartare can be as good as those you get at restaurants.

Venison should be cooked to at least 165° to ensure harmful bacteria are killed.

Don't tie the deer to the hood of your car. This will serve only to heat the carcass. Because of the possibility of pathogens on the meat, such as E. coli O157:H7 and Salmonella, it is important to properly cook the meat to a minimum internal temperature of 160 degrees F or higher before eating.

Tartare calls for the best-quality meat; you'll eat it raw, so go for the good stuff — rib eye or flatiron is a nice way to go. To get a perfectly diced steak for tartare, freeze the beef until it is just firm, about 15 minutes, before slicing.