Marinated Venison Heart
1 venison heart (NO WAY?!)
1 bottle Newman's Own Olive Oil Dressing
1 bottle Newman's Own Balsamic Vinigarette Dressing
Garlic
Any other spices ya want
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To prepare the heart, it's easiest to cut it in two then remove the valves and sinew. If you hit the heart with a bullet, and if it's salvagable, make sure you remove the bullet. Clamping down on a bullet jacket is unforgettable. Throw the heart into the marinade, mixing all the ingredients together into a bowl. Let sit for two-three days then sear over a hot fire until cooked (no longer than 5 min). Serve with whatever ya want.
This recipie was modified to suit better tastes (including my own) b/c the only deer I got this year I did this to the heart, but I only had a quarter (if that) bottle of the balsamic dressing and it only sat for 5 or so hours and tasted terrible *cringe*. The deer heart I get this year will more than likely taste better than my last one.
One last thing about heart meat. Don't let the thought that since it's a muscle working all the time it will be tough. The heart is almost like a clump of backstrap stuffed into the chest-cavity. Very tender meat. Enjoy!!
