Heart of Venison or Beef

venison of beef heart
bottled marinade
2 Tbsp drippings

Saturday I received a wonderful gift. A friend brought me a venison
heart, fresh from the field. It had been beautifully field dressed and
cleaned It was ready to prepare. Here's how I fixed it.
I sliced it cross ways in rounds about 1/2 inch thick.
I put it in a dish with a bottled marinade liquid similar to "Dale's"
for about an hour.
Next I pulled out my trusty cast iron skillet and put in about two
tablespoons of drippings from my refrigerated drippings separator. I
heated the drippings almost to the smoking point and then arranged the
sliced heart in the hot grease.
I sauteed them about two to three minutes on each side. They were
almost but not quite pink in the middle.
Venison Heart meat is very firm, but still tender, and is exceedingly
tasty. There's not the usual gamey flavor of venison; it's actually
rather mild. I hadn't had a venison heart since the mid-70s. Thought I
had died and gone to heaven!
Recipe submitted by Harriette Homemaker

Personal note: I never use salt in preparing meat such as this as it
tends to draw the liquid from the meats and thus the meat is a tad drier
and and less tender.



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