Venison Heart Two Ways

It’s Monday, so that means Bizarre Foods night at our house, so I decided to make something I’ve never tried and something we always save during hunting, but rarely do anything with; heart. In true Andrew Zimmern fashion, I tried it first seared with salt and pepper, which was good, but I thought it’d be better chicken fried with ranch dressing to dip. OMG, this is the most amazing thing ever. I never thought I’d like heart, but it was to die for. So tender!



Deer heart

1 cup flour

1 teaspoon salt

1 teaspoon pepper

2 eggs

Vegetable oil (for frying)


1. Trim off fat and other undesirable bits from the heart. You’ll end up kind of peeling the heart open into a flat steak. Slice into strips or bite sized chunks.

2. Mix flour and salt and pepper in a bowl and set aside. Scramble the eggs in a separate bowl.

3. Dredge heart pieces in flour, then egg and flour again.

4. Fry pieces until golden brown and drain on paper towels. Serve with ranch dressing or gravy.

Venison Heart Two Ways

2 thoughts on “Venison Heart Two Ways

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