Grilled Deer Heart
Prep Time: 30 minutes, plus up to a day for marinating
Cook Time: 15 minutes
- 1 or 2 deer hearts, or 1 elk, moose or beef heart
- 4 tablespoons olive oil, divided
- 1 tablespoon sherry or red wine vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground black pepper
- 3 or 4 colored bell peppers, cut into 2 to 3 pieces each
- 1 large onion, cut into large wedges
- Trim the hearts as discussed above. In a large bowl, mix 2 tablespoons of olive oil with the vinegar, Worcestershire sauce, salt, oregano, thyme and black pepper. Massage the marinade into the meat, put everything into a container that can just about hold everything and marinate for as little as 30 minutes, or as much as 2 days.
- When you are ready to cook, get your grill hot. Coat the peppers and onion in the rest of the olive oil and salt well.
- Grill everything on high heat. Put the hearts and veggies on the grill — skin side down for the peppers — and leave them alone with the grill cover open for 8 minutes. Flip everything and grill, uncovered, for 5 more minutes.
- Check the peppers and onions, and when they are nicely cooked with a little char, remove and put in foil to steam. Remove any blackened skin from the peppers.
- If the hearts are not cooked through yet, cover the grill and cook for 2 to 5 more minutes. If you are using a thermometer, you want to get the meat off the grill when it is 130°F in the center. You can also use the finger test for doneness. Tent the hearts loosely with foil and let rest for 5 to 10 minutes. Sprinkle with black pepper and good sea salt at the table.