Spinach & Mushroom Stuffed Venison Heart Recipe

Spinach & Mushroom Stuffed Venison Heart Recipe

Venison heart is one of the most misunderstood meats in the woods. While the heart is labeled an organ, its texture is pure muscle, more steak than organ meat. Hearts often get a bum rap for being tough or chewy or stringy, but they’re not if you trim them correctly.

The most important part of cleaning a heart is to open it up and trim away the fibrous tissue inside. Simply trim down one side of the heart, then follow the seams to “unroll” or butterfly the entire thing into one flat steak.

From there, just trim away the fibers that run along the inside of the heart, as well as any of the hard, white fat from the outer surface.

What’s left is prime eats, one of the best parts of a deer. You can toss it on the grill as it is, slice it into strips for chicken fried steak, dice it up for tacos, or, as we do in this recipe, stuff it, roll it, tie it and grill it.


To complement the rich venison flavor, we chose a creamy spinach and mushroom stuffing with a hint of smokiness from bacon.


Ingredients

  • 1 large or two medium venison hearts, butterflied and well trimmed
  • 8 oz. of your favorite mushrooms, sliced
  • 8 oz. baby spinach
  • 1/2 cup heavy cream
  • 2 slices bacon, diced
  • 1 tsp. dried rosemary, crushed
  • 1/2 tsp. dried thyme
  • Salt & black pepper
  • Butcher’s twine

Directions

  1. Brown the bacon until crisp. Reserve bacon, leaving the drippings in the pan. Add the mushrooms to the pan. Sauté 3-4 minutes or until the mushrooms soften and begin to give up their liquid. Place spinach in the pan and continue cooking, stirring frequently, until the spinach has cooked down and most of the moisture has evaporated. Add the cream and the reserved bacon to the mixture. Reduce heat and simmer until the mixture thickens a bit. Stir frequently.
  2. While the spinach and mushroom mixture thickens, check the heart again to make certain there are no remaining bits of connective or fibrous tissue. Season the heart on both sides with salt, pepper, rosemary, and thyme.
  3. Spoon the mixture of mushrooms and spinach onto the center of the heart, being careful not to overfill it. Gently roll the heart back together into its original shape. Use the butcher’s twine to tie the heart to help it hold its shape as it cooks.
  4. Place the heart on a preheated grill over medium-high heat. Grill for 20-25 minutes, turning occasionally, until medium to medium-rare.
  5. To serve, slice the heart into half-inch-thick rounds.

Recommended for You

Whether you're pursuing black bears, moose or whitetails, Quebec will put you on the right track. North America

Big-Game Adventure Beckons in Quebec

Lynn Burkhead

Whether you're pursuing black bears, moose or whitetails, Quebec will put you on the right...

A record crowd of more than 67,000 people fell upon the halls of the Sands Expo & Convention SHOT Show

HUNTING's Booth Babes of SHOT Show 2014

David Draper - January 21, 2014

A record crowd of more than 67,000 people fell upon the halls of the Sands Expo & Convention

Steiner Predator AF Binoculars: Putting The Porro Back in Quality Binoculars Optics

Steiner Predator AF Binoculars: Quality at the Right Price

Joe Arterburn - May 28, 2019

Steiner Predator AF Binoculars: Putting The Porro Back in Quality Binoculars

See More Recommendations

Popular Videos

2018 Petersen

2018 Petersen's Hunting Episode 13: Forest Buffalo

Craig Boddington returns to Mozambique's fame Coutada 10 for a shot a forest buffalo that's eluded him for 10 years.

2018 Petersen

2018 Petersen's Hunting Episode 10: Snowbound Chamois

Host Brittany Boddington gets more than she bargained for on what turned out to be a grueling, snowbound and extremely physical hunt for chamois in Romania's Carpathian mountains.

2018 Petersen

2018 Petersen's Hunting Episode 8: Midnight Sun Grizzlies

Kevin Steele and CZ-USA's Jason Morton return to Alaska's arctic tundra for Kevin's second and Jason's third attempt on the legendary species. Things are looking up on day one but time will tell if the boys will get a shot a the king of the tundra.

See more Popular Videos

Trending Stories

From trajectory to penetration to recoil, we evaluate this cartridge for the big-game use case. Ammo

Is the .308 the Perfect North American Big Game Cartridge?

Richard Mann

From trajectory to penetration to recoil, we evaluate this cartridge for the big-game use...

Since the first explorers and pilgrims landed, the inhabitants of this glorious country have been Shooting

7 Favorite Truck Guns

Joseph von Benedikt - May 11, 2015

Since the first explorers and pilgrims landed, the inhabitants of this glorious country have...

Many of the states in our glorious nation provide great hunting, but only a few have the whitetail North America

Top 10 Trophy Whitetail States

Joseph von Benedikt - December 18, 2017

Many of the states in our glorious nation provide great hunting, but only a few have the...

See More Stories

More Recipes

Who knew one squirrel could make such an elegant meal? This ravioli recipe is candlelight supper worthy. Recipes

Squirrel Ravioli Recipe

Jenny Nguyen-Wheatley

Who knew one squirrel could make such an elegant meal? This ravioli recipe is candlelight...

This cure and glaze combo gives great flavor to any big cat! Recipes

Cured & Smoked Bobcat Ham Recipe

Michael Pendley

This cure and glaze combo gives great flavor to any big cat!

A comforting soup recipe featuring lean rabbit meat, vegetables, and thick dumplings in a homemade stock. Recipes

Rabbit and Dumplings Recipe

Jenny Nguyen-Wheatley

A comforting soup recipe featuring lean rabbit meat, vegetables, and thick dumplings in a...

See More Recipes

GET THE MAGAZINE Subscribe & Save.

Temporary Price Reduction.

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

×