People often ask me about venison heart. Is it worth keeping, how do you cook it, what texture does it have? The answer is a resounding yes, the heart is one of the best parts of a deer. The texture is similar to any other muscle, best described as a meaty steak.
What to do with it? You can fry it, grill it, or cure and smoke it like pastrami, but one of my favorite ways to use it is in this jerky recipe. I smoke them at 175 degrees on the Supersmoke setting of my Traeger Grill until they are chewy, but not completely dried out.
Click here for this recipe: https://www.realtree.com/timber-2-table/smoked-venison-hearts-jerky-bites-recipe
