Venison Heart Steaks Six Ways

Venison Heart Steaks

Heart, is, in my opinion an underappreciated meat by the majority here in the United States and is a topic that I want to cover in this post. If I name my top three cuts of meat, heart would be right in there along with tongue and my #1 favorite…filet Mignon. A meat lover would be crazy to absolutely tender and juicy fall apart in the mouth goodness of filet.  I know we all have different tastes and preferences so if you don’t enjoy filet Mignon, I guess we can still be friends.

Venison Heart Steaks

Filet Mignon in general is fairly lean cut of meat, but I digress. Let’s focus on the meat of the issue….the heart. I mentioned that tongue is also a favorite of mine and I find it interestingly that tongue is one of the fattiest cuts on the animal, while heart is one of the leanest. Heart has to be, because of the all the physical activity it preforms. If it was full of fatty tissue, it wouldn’t be very effective and would cause problems for the owner like not pumping properly or increasing the risk for heart attacks.

Venison Heart Steaks

Because heart has VERY LITTLE fat on, overcooking will result in tough and chewy meat….not good at all. This is why I like to choose hearts from animals that can be cooked medium rare to rare in doneness, which includes beef, venison, and lamb. That being said, I cook my hearts medium-rare to rare and they are absolutely delicious. Although, fat does carry flavor, so seasonings and such need to be added while cooking.

Venison Heart SteaksThe nutritional profile of heart is quite impressive. According to (link here);  beef heart contains all essential amino acids (those the body cannot make and can only get from food), zinc, selenium, B vitamins, potassium, lycopene, sodium, phosphorus, double the amount of elastin and collagen compared to other cuts, more omega 3 fatty-acids in grass-fed animals, and is highly concentrated in coenzyme Q10 AKA CoQ10. CoQ10 plays a role in increasing energy levels, supporting the immune system, and is an antioxidant. Elastin/Collagen and important for healthy, smooth skin. In fact, collagen is the most prevalent protein in your skin.

Venison Heart SteaksIf you like heart, check out this link from Chris Kesser which is all about other organ meats, their nutrient profile, and links to recipes. Heart is an amazing  lean cut of meat that is delicious, nutritious and underappreciated. Consuming heart gives your body an abundant array of vitamins, minerals leading to beneficial effects. When cooked properly, heart is something will please even the pickiest of meat eaters. Just don’t tell them it is good for them, because anything healthy can’t taste good, right?…Wrong, that’s what we like to think, but these venison heart steaks are absolutely hands down delicious, wholesome, and do I dare say it….healthy.

Venison Heart Steaks


Venison Heart Steaks (Six Ways)


  • Venison heart *Preparation instructions below
  • 1-2 Tbs . cooking oil
  • pureed or minced garlic
  • finely ground sea salt
  • coconut aminos
  • coarse sea salt
  • balsamic glaze *optional


  1. Prepare the venison heart by cutting off the valves and removing the chordae tendineae (stringy chords) in the ventricles. Remove the cords after first removing the valves and cutting the heart in half. Also cut off any large chunks of fat. If the walls (muscle) of the heart is very thick then cut in half to make about 1/2 inch thick. The thicker the meat the longer the cooking time needed. Another cooking option includes slicing the heart into strips and then frying it in the pan with oil and the seasonings (garlic, sea salt, and coconut aminos).
  2. Spoon a small amount of garlic onto one side of the heart and sprinkle with salt. The amount of garlic and salt used is based upon preference and what you like the best.
  3. Heat a nonstick frying pan and heat oil if needed over medium heat.
  4. Add the steaks to the pan with the garlic/salt side down.
  5. Rub more salt onto the top of the steaks and season with salt.
  6. Sprinkle a generous amount of coconut aminos over the top of the steaks.
  7. Cooke for 2-3 minutes over medium-high heat. The steaks should be cooked though 1/3 of the way.
  8. Flip over and repeat cooking for 2-3 minutes more until desired doneness. I cooked my steaks medium rare to rare. Internal temperature should reach 130 F-140 F.






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