When I was young I didn’t often eat heart. It was, at our yearly family get-together that I would taste a bit of pickled beef heart. However, a few years ago I decided to cook the hearts of the deer I had hunted.
After cleaning them I sliced them into steak portions. Grilled them with just salt, pepper, and a nice sear. I personally enjoyed the outcome. It seemed like my preference was not shared by many. Describing the flavor of heart to someone who hasn’t tried it can be quite challenging.
Heart despite being a muscle like meat has a tenderness that may not appeal to everyone’s palate. When I acquired some beef hearts I realized that preparing them in a way that suits more tastes was necessary. Marinating and smoking them transformed their texture in a manner. The meat became firmer akin to cooked roast beef. This characteristic made it ideal for serving on a platter, with crackers, cheese, olives, or other snacks you’d like to offer your guests. Many of your guests will likely be surprised when they taste the meat without realizing it’s actually heart meat.
Preparing the Meal
Start by giving the heart a wash and mix all the ingredients, in a ziploc bag or a nonreactive container then refrigerate for 2 to 6 hours. When the marination is almost done preheat your smoker to 180℉. Use fruit or nut wood, like apple pecan for smoking. Smoke the heart at 180 degrees Fahrenheit until its internal temperature reaches 130 to 145 degrees. Remove from smoker. Let it rest for 15 minutes before slicing. Serve with crackers, cheese, mustard, and horseradish for a presentation.
Ingredients:
- 1 Heart
- ¼ Cup Soy Sauce
- ¼ Cup Worcestershire Sauce
- 3 Cloves of Minced Garlic
- 2 Sprigs of Fresh Rosemary
- 2 Teaspoons of Freshly Ground Black Pepper
For Serving:
- Horseradish
- Mustard
- Cheese
- Crackers
I spent a good bit of my 20’s touring the country playing music. As a teenager, and throughout my 20’s, in between music, I always worked in restaurants, in various capacities. Somewhere in my late 20’s I realized that I was not on the cover of Rolling Stone, as planned, and so, I started thinking about my future and trying to figure out other ways to have an impact, be creative and still live a bit of that rock ‘n roll lifestyle. The restaurant industry provided me with a good bit of those things. And so, I started honing my chops in the kitchen, putting my nose in food lover’s companion, and really started to go somewhere with it.