- 1-2 Deer hearts or 1 elk or moose heart
- 4 Tbs Olive Oil, Divided
- 1 Tbs Red Wine Vinegar
- 1 Tbs Worcestershire Sauce
- 1 tsp Salt
- 1 tsp Oregano
- 1 tsp Thyme
- 1 tsp Ground Black Pepper
- 3 or 4 Colored Bell Peppers, cut into 2-3 pieces each
- 1 Large Onion, Cut into large wedges
- Trim the visible fat off the heart using a very sharp knife. (Most of the hearts will be very lean and you will only find fat at the top of the heart)
- Using the holes at the top of the heart as a guide slice the heart into several very thick cutlets. Carefully cut out all the “vein-y” looking parts of the heart.
- In a large bowl, mix 2 Tbs of olive oil with the vinegar, Worcestershire sauce, salt, oregano, thyme and black pepper. Massage the marinade into the meat, put in container and fridge to marinate overnight.
- Coat peppers and onion in remaining olive oil.
- Grill everything on high heat. Put hearts and veggies on grill (skin side down on peppers) and leave them on open grill for 8 min. Flip everything. Grill (still uncovered) for 5 more minutes.
- Remove peppers/onions and put in foil to steam.
- If the hearts are not cooked through yet cover the grill and cook for 2-5 minutes. You want to get the meat off the grill with it reaches 130 degrees in the center. Tent the heart loosely with foil and let rest for 10 minutes. Sprinkle with black pepper and seal salt.
- Make sure your grill is really hot. You want to char the outside of the heart, but keep the center pink. A hot grill and cool meat will help you achieve this. (Take meat straight from fridge to grill.)
- Under cook your heart just a little. Hearts can go from pink to gray faster than any other meet. Under cook a tad and then make sure to let the meat rest for the 10 minutes.