Meat Eater Deer Heart Recipe

Venison Heart Bulgogi MeatEater Cook

WEBFeb 28, 2019 · Clean and trim the fat and arteries off the heart the cut open and slice into thin strips. Place strips in a plastic bag and cover with only …

1. Mix all of the ingredients listed for the marinade in a bowl.
2. Clean and trim the fat and arteries off the heart the cut open and slice into thin strips. Place strips in a plastic bag and cover with only as much marinade as you need to submerge the meat (a deer heart only requires about 1/2 a cup). Reserve the rest to serve at the end or for stir frying veggies. Marinade for at least two hours and up to a day.
3. Before cooking, squeeze excess marinade off the meat. Preheat a cast iron on high heat. Add a tablespoon of cooking oil and sear each piece on both sides to medium rare. You want the meat still a little pink inside. You can also cook these over an open flame on kabobs.
4. Garnish with sliced green onion and sesame seeds.

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