Return to Content

Delicious Heart of Venison

by

Ingredients:

  • 1 deer heart
  • 5 strips bacon
  • 2 cups tomato juice
  • 2 cups water
  • 1 bay leaf
  • 1/2 teaspoon sweet basil
  • 5 whole cloves
  • pinch of cinnamon

Instructions:

Place tomato juice, water, and spices in the bottom of a steamer kettle. Put the heart with bacon strips over it in the top of the steamer. Cover tightly and steam slowly for 3 hours, or until a fork inserted in the meat comes out easily. Chill the heart thoroughly, then slice thin and serve cold. Strain the cooking liquid and use it as a base for Venison Stew.
Updated Thursday, August 30th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: A Real New England Christmas

  • Vintage Decorating Tips
  • Mission to Maine's Islands
  • Norman Rockwell's Stockbridge
  • Bonus! Holiday Cookbook
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111

2014-nov-gift-sub400x400
80th-anniversart-calendar600x350-order