Deer Heart Yakitori
Chef Michael Hunter walks through a simple, flavorful way to prepare deer heart using a Japanese Yakitori-style approach, grilling it over open flame with a savory glaze.
This deer heart recipe is an approachable introduction to nose-to-tail cooking, or a new twist if you’re already comfortable preparing heart.
- 1 deer heart
- 1/2 cup sugar
- 1/2 cup soy
- 1/2 cup mirin
- 1/4 cup yuzu
- 1 lemon, juiced
- 1 lime, juiced
- 1 bunch green onions
- Pinch of chilli flakes
- Skewers (soaked in water overnight)
- Add the liquid ingredients and chilli flakes to a small pot and turn on high heat. Reduce by half.
- Preheat your grill or light a charcoal BBQ.
- Trim the heart of veins and sinew, then cut into cubes roughly 1/2”-1”.
- Cut half the green onions into similar-sized pieces as the meat and thinly slice the rest.
- Skewer the heart meat alternating with the cut green onion.
- Brush the skewers with the soy glaze and place on the hot grill. Continue brushing the skewers with the glaze while cooking. Turn after 1-2 minutes or when the bottom has char marks.
- Repeat until all sides are glazed and charred.
- Serve with thinly sliced green onion.
Yes, deer heart is an underrated delicacy. It’s a healthy, flavorful muscle, and a great introduction to cooking organ meat. Next time you take a double lung shot, keep the heart and give the above recipe a try (note, even when you take a heart shot, you can often salvage some of the heart for cooking).
The key to preparing deer heart is cleaning it thoroughly—remove arteries and veins from the top of the heart. Butterfly the heart open, and continue removing blood vessels.
Deer heart cooks up well over an open fire or in a cast iron pan. Avoid overcooking for optimal taste and texture. You can also eat deer heart raw if you know your deer was disease-free (Chef Michael Hunter recommends tartare).
Yes, deer heart is a lean, nutrient-dense cut of meat and a great way to respect the animal by using everything you can.
Deer heart has a similar taste and texture to the tenderloin. Chef Michael Hunter cautions from cooking deer hearts for too long, as they can take on a slight iron taste the longer they’re cooked. Medium-rare is best.