Best 3 Iowa Fried Venison Heart Recipes
In the realm of culinary delights, the enigmatic Iowa Fried Venison Heart stands out as a testament to the ingenuity and resourcefulness of Midwestern cuisine. This unique dish, deeply rooted in Iowa's hunting heritage, transforms the humble heart of a wild deer into a crispy, succulent delicacy. Our comprehensive guide unveils two distinct yet equally tantalizing recipes, catering to diverse culinary preferences.
The first recipe, Iowa Fried Venison Heart with Bacon, embraces the classic combination of venison and bacon, enhancing the heart's natural gaminess with smoky, salty notes. Thick-cut bacon strips encase the heart, creating a protective barrier that locks in moisture and flavor during the frying process. The result is a crispy outer layer yielding to a tender and juicy interior, a harmonious blend of textures and flavors that will delight even the most discerning palates.
The second recipe, Iowa Fried Venison Heart with Gravy, takes a more traditional approach, showcasing the heart's intrinsic richness. The venison heart is lovingly seasoned with a blend of aromatic herbs and spices, then seared to perfection, creating a flavorful crust that seals in its juices. A velvety gravy, prepared with a savory combination of beef broth, red wine, and a touch of cream, elevates the dish to new heights, adding a layer of umami and depth that will leave you craving more.
Whether you prefer the harmonious marriage of venison and bacon or the classic comfort of gravy, these Iowa Fried Venison Heart recipes offer a culinary adventure that celebrates the bounty of nature and the enduring traditions of Midwestern cuisine.
PAN-FRIED VENISON STEAK
"Growing up, this recipe was a family favorite when we had deer meat. I loved it, and now my children do too!" -Gayleen Grote, Battle View, North Dakota
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Flatten venison to 1/4-in. thickness. Place saltines in a shallow bowl. In another shallow bowl, whisk the eggs, milk, salt and pepper. Coat venison with saltines, then dip in egg mixture and coat a second time with saltines. , In a large skillet over medium heat, cook venison in oil in batches for 2-3 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°).
Nutrition Facts :
SEAFOOD IN MY HEART (STUFFED BEEF/VENISON HEART)
You can substitute a venison heart as well. The heart is stuffed with a delicious seafood stuffing. It has the texture of a very tender liver but not the harsh liver taste. Very good and tender. Be sure to trim all the fat and all of the membrane that covers the inside and outside of the heart. This will leave you with just lean tender muscle. I have also cheated and just bought a pound of pre-made crab stuffing.
Provided by David04
Categories Beef Organ Meats
Time P4DT4h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325F Degrees.
- Wash heart and trim fat. Use a fillet knife to remove all of the membrane on the inside and outside of the heart.
- Create a pocket in the thicker portions of the heart and sprinkle inside with salt and pepper.
- Mix mayonnaise, eggs, Worcestershire sauce, A-1, 2 tsp beef broth, salt, pepper and a dash of the Tabasco sauce into a smooth sauce using a blender.
- Place crabmeat and shrimp in a bowl with enough sauce that the crabmeat and shrimp bind together.
- Stuff inside the pockets of the thick pieces of heart. If there are any thin pieces place the stuffing in the center of the meat and roll it into a ball.
- Close the pockets with toothpicks.
- Place in small roasting pan, cover with broth and add bay leaf.
- Cover and bake for 1 1/2 to 2 hours.
Nutrition Facts : Calories 624.8, Fat 43.3, SaturatedFat 6.7, Cholesterol 286.1, Sodium 1635.1, Carbohydrate 29.9, Sugar 7.8, Protein 29.7
HEALTHY MUSTARD FRIED VENISON
while on a diet with limited cooking and condiments, I came up with this dish as a alternative to the FRIED kind.
Provided by Shawn C
Categories Deer
Time 1h8m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- pound loin portions with meat tenderizer to make flat, and to make like cube steak.
- in a bowl mix other ingredients and put meat in one at a time making sure to coat each side. once all are in the bowl swish them around some more to distribute the mustard mix.
- let set in refridgerator for 1 hour (or longer if you prefer).
- heat a large nonstick skillet over medium high heat. when hot spray with non stick spray, add steak pieces one at a time, carefull of splatters.
- cover if desired, but otherwise once a good sear is on the first side flip over and cook on other side. cook about 4 minutes each side or until cooked through. being careful not to over cook or it will dry out.
- serve with some steamed vegetables, fruit or a salad.
Nutrition Facts : Calories 7.5, Fat 0.3, Sodium 235, Carbohydrate 1, Fiber 0.4, Sugar 0.2, Protein 0.4
Tips:
- Choose the right venison heart: Select a fresh, healthy venison heart from a reputable source. Avoid hearts that are bruised or have an unpleasant odor.
- Clean the venison heart thoroughly: Rinse the heart under cold water and remove any excess fat or connective tissue. Cut the heart into small pieces to make it easier to cook.
- Soak the venison heart in milk or buttermilk: This will help to tenderize the heart and remove any gamey flavor.
- Use a flavorful breading: The breading is what will give the fried venison heart its flavor. Use a mixture of flour, cornmeal, breadcrumbs, seasonings, and herbs to create a flavorful coating.
- Fry the venison heart in hot oil: The oil should be hot enough to sizzle when the heart is added. Fry the heart until it is golden brown and cooked through.
- Serve the fried venison heart with your favorite sides: Fried venison heart can be served with a variety of sides, such as mashed potatoes, green beans, or coleslaw.
Conclusion:
Iowa fried venison heart is a delicious and easy-to-make dish that is perfect for a quick and hearty meal. By following these tips, you can make sure that your fried venison heart turns out perfect every time. So next time you have a venison heart on hand, give this recipe a try. You won't be disappointed!
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