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Venison Heart in Cast Iron Over Live Fire

Get to work with your cast iron and live fire in this receipe from Guy Fitzgerald:

“This Deer Heart Cook was Truly from our field to our table, with a stop at the Yoder along the way! This deer was harvested approximately 40 yards from where our Yoder Smokers Durango sits! VERY COOL! Since I was a kid, deer heart has always been my favorite part of the deer to eat and thousands of hunters agree! It is VERY popular! I started cooking deer heart over open fire – and also pressure canning it – when I was knee high to a grasshopper in the 1980’s on camera with my family! I have cooked many a heart over the decades, many ways, and this one was absolutely one deliciously amazingly healthy skillet meal, I tell you what! The way those onions glistened as they caramelized, and how the peppers popped to compliment those oh so tender heart rings, MAN, this is a visual and flavorful masterpiece for all to enjoy, AND the health benefits are five star here! Healthy and Delicious? Now, we’re talking!


Recipe from @fitzgeraldwayoflife on Instagram
https://www.instagram.com/fitzgeraldwayoflife/

INGREDIENTS

  • 1 Venison Heart
  • 1 Yellow Onion/li>
  • 2 Sweet Bell Peppers
  • 1 Pint Jar of my recipe Pickled Banana Peppers
  • Cattleman’s Grill Road House Rub (my fav for venison grilling/smoking)
  • Home rendered hog lard from our own butchered hogs
  • Red Oak wood splits from our woods
  • 2 Habanero Peppers
  • ½ Cup Chicken or Turkey Broth
  • Spray EVOO
  • Hickory Wood Pellets in Hopper
  • Brine Bag & Container
  • Cast Iron Skillet to set breast in on smoker (perfectly collects all juices

INSTRUCTIONS

  • Built a Wood Fire in the fire box of our Yoder Durango (we did not use any type of charcoal here. It was 100% Wood Fired). Note: We LOVE the direct wood/coal fire box grilling features of the Yoder Durango and Wichita, which allow us so many added options for quicker (definitely for week night) delicious cooks like burgers, chicken breasts, steaks, smaller roasts, grilled fish, veggies, camp coffee pots, and so much more! Build a quick fire and off you go!
  • Sat one of our Griswold Well Seasoned Vintage 80 year old Heirloom Cast Iron Chicken Fryer (deep dish) Skillets directly on top of the burning wood splits (this is the GREAT thing about vintage iron – so fire friendly and lasts forever), added about 2 tablespoons of our hog lard to skillet, let heat up while we sliced up the heart and veggies.
  • Grabbed fresh heart from deer shot the day prior, out of cooler (that fresh!)
  • Sliced the heart and all ingredients into approx. ¼ inch slices, moderately sprinkled Cattleman’s Road House Rub on all surface areas, placed ingredients in heated up skillet (when the lard melts, it’s ready to rock).
  • Stirred occasionally, added pint jar of my pickled banana peppers including half the brine to the skillet mix (the vinegar brine was a killer addition to the flavor overload). Whole cook did not take more than about 10-15 mins, as fresh venison heart sliced into approx ¼ inch rings is best enjoyed rare to medium rare, max.
  • Pulled skillet off fire, let rest about 10 mins max, added another light shake of Road House to the skillet, for a just right flavor burst, and dove right into the skillet! Super healthy and delicious!
252 Views | 0 Comments

Venison Heart in Cast Iron Over Live Fire

Get to work with your cast iron and live fire in this receipe from Guy Fitzgerald:

“This Deer Heart Cook was Truly from our field to our table, with a stop at the Yoder along the way! This deer was harvested approximately 40 yards from where our Yoder Smokers Durango sits! VERY COOL! Since I was a kid, deer heart has always been my favorite part of the deer to eat and thousands of hunters agree! It is VERY popular! I started cooking deer heart over open fire – and also pressure canning it – when I was knee high to a grasshopper in the 1980’s on camera with my family! I have cooked many a heart over the decades, many ways, and this one was absolutely one deliciously amazingly healthy skillet meal, I tell you what! The way those onions glistened as they caramelized, and how the peppers popped to compliment those oh so tender heart rings, MAN, this is a visual and flavorful masterpiece for all to enjoy, AND the health benefits are five star here! Healthy and Delicious? Now, we’re talking!


Recipe from @fitzgeraldwayoflife on Instagram
https://www.instagram.com/fitzgeraldwayoflife/

INGREDIENTS

  • 1 Venison Heart
  • 1 Yellow Onion/li>
  • 2 Sweet Bell Peppers
  • 1 Pint Jar of my recipe Pickled Banana Peppers
  • Cattleman’s Grill Road House Rub (my fav for venison grilling/smoking)
  • Home rendered hog lard from our own butchered hogs
  • Red Oak wood splits from our woods
  • 2 Habanero Peppers
  • ½ Cup Chicken or Turkey Broth
  • Spray EVOO
  • Hickory Wood Pellets in Hopper
  • Brine Bag & Container
  • Cast Iron Skillet to set breast in on smoker (perfectly collects all juices

INSTRUCTIONS

  • Built a Wood Fire in the fire box of our Yoder Durango (we did not use any type of charcoal here. It was 100% Wood Fired). Note: We LOVE the direct wood/coal fire box grilling features of the Yoder Durango and Wichita, which allow us so many added options for quicker (definitely for week night) delicious cooks like burgers, chicken breasts, steaks, smaller roasts, grilled fish, veggies, camp coffee pots, and so much more! Build a quick fire and off you go!
  • Sat one of our Griswold Well Seasoned Vintage 80 year old Heirloom Cast Iron Chicken Fryer (deep dish) Skillets directly on top of the burning wood splits (this is the GREAT thing about vintage iron – so fire friendly and lasts forever), added about 2 tablespoons of our hog lard to skillet, let heat up while we sliced up the heart and veggies.
  • Grabbed fresh heart from deer shot the day prior, out of cooler (that fresh!)
  • Sliced the heart and all ingredients into approx. ¼ inch slices, moderately sprinkled Cattleman’s Road House Rub on all surface areas, placed ingredients in heated up skillet (when the lard melts, it’s ready to rock).
  • Stirred occasionally, added pint jar of my pickled banana peppers including half the brine to the skillet mix (the vinegar brine was a killer addition to the flavor overload). Whole cook did not take more than about 10-15 mins, as fresh venison heart sliced into approx ¼ inch rings is best enjoyed rare to medium rare, max.
  • Pulled skillet off fire, let rest about 10 mins max, added another light shake of Road House to the skillet, for a just right flavor burst, and dove right into the skillet! Super healthy and delicious!
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