Deer Heart Yakitori
05:46
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.
Deer Heart Done Right
Recipe by Chef Michael Hunter
Ingredients
- 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)
Instructions
- 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.
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