![]() Then I pull it out and go straight to the fire. OL: Is there a right way to cook a venison heart?ĪZ: Out in the field, what I often do if ice or a cold stream is available, is I'll chill it for a while. ![]() You are chewing on this dry crumbly piece of chalk that has nothing but tannic and burnt flavors left on it. It confounds me why people cook a liver until it's incinerated. If you cook rare to medium-rare you have one of the most sublime eating experiences on the animal. The experience I have with heart and other organs is that if you over cook liver, kidney, or heart you have an inedible piece of meat. OL: Is there a common mistake people make when preparing venison heart?ĪZ: Over cooking is the biggest problem most home cooks have with heart, or a luxury cut like tenderloin. It's a muscle with one distinguishing factor: It lacks any real presence of grain like you find in flesh cuts. In fact, it can be mistaken for a luxury cut of meat, and can be as tender as filet mignon when prepared right. ![]() are of the opinion that heart shares the funky minerally taste and texture of other visera, or entrails of a harvested animal like liver, or intestines. Outdoor Life: Why do you think venison heart gets a bad rap?ĪZ: Most people in the U.S. When prepared correctly, it “…is one of the most sublime eating experiences on the animal,” says chef Andrew Zimmern, who is both a sportsman and the host of Travel Channel's Bizarre Foods. But many hunters have yet to try the heart from their big game harvests. Hunters typically agree the best field-to-camp-table cut of meat is freshly harvested backstrap, or tenderloin prepared over an open flame with friends. Why Venison Heart is Not Bizarre Food –– with Andrew Zimmern Small strips are ready for Venison Heart Bruschetta.
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