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Tips for turning a venison heart into a pot roast or stew?

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Hi I'm hoping to hear your thoughts:

I was looking for recipes for a venison heart and was interested to hear someone mention they had it growing up as a pot roast, http://chowhound.chow.com/topics/752222 (about 6th reply post down)!

My plan was to find a pot roast recipe I like and simply replace the roast meat with the heart meat.

For the pot roast recipe I am thinking either one with some sugar such as this, http://www.grassfedrecipes.com/veniso...
or this which has apple juice instead: http://www.tasteofhome.com/recipes/ve... or probably a bit healthier one w/o sugar such as this http://wiredtohunt.com/2010/11/01/ven... or this https://www.ahealthiermichigan.org/20...

Or I'm thinking of cutting the heart into stew chunks and subbing it in for any stew recipe, such as http://www.free-venison-recipes.com/s...

I'm just curious if you think it will work and what your thoughts are regarding simply subbing out the roast meat with the heart meat without altering anything else?
Thanks!!!

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  1. I have no experience with venison heart, but I cannot conceive of making a pot roast out of a heart. The heart is a tough muscle. Go with the stew.

    1 Reply
    1. re: ChiliDude

      ?? All of the cuts used for pot roast are tough as nails, too.

      You might have to braise it a little longer, but it will be fine.

    2. I would add the heart meat, cut in smaller pieces, in addition to using venison meat, cut in larger stew sized pieces. The smaller bits of heart meat will add a different texture and taste component to the regular venison stew meat.

      1. I modified a Bourguignon Recipe for grass fed beef heart and it would prob work with Venison as well. It was really really good.

        Beef Heart Bourguignon-
        Heat oven to 350.
        3lbs beef heart, large cubed as much fat as possible removed.
        Coat with flour S&P and brown in frying pan with some oil. (deglaze the pan with some of the wine)
        In dutch oven, 2 strips bacon sauteed, add 2 onions and whole garlic cloves from one head. Saute until brown.
        Add beef, green peppercorns & 5 smashed juniper berries. Add one and half bottles of red wine and a glass of water. Bring to a boil.
        Cover put in oven for 3 hours.
        Remove from oven. Skim fat from top with a spoon. uncover and simmer on the stovetop for another hour to reduce the gravy. Add extra flour at this point if desired.
        Serve with crusty bread.