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Prep Time: 30 minutes, plus up to a day for marinating
Cook Time: 15 minutes
• 1-2 deer hearts. (1 heart serves 1 to 3 people, 2 hearts 3 to 6 people)
•4 tablespoons olive oil, divided
•1 tablespoon sherry or red wine vinegar
•1 tablespoon Worcestershire sauce
•1 teaspoon salt
•1 teaspoon dried oregano
•1 teaspoon dried thyme
•1 teaspoon ground black pepper
•3-4 colored bell peppers, cut into 2-3 pieces each
•1 large onion, cut into large wedges.
Method.
1.Trim the hearts as discussed above. In a large bowl, mix 2 tablespoons of olive oil with the vinegar, Worcestershire sauce, salt, oregano, thyme and black pepper. Massage the marinade into the meat, put everything into a container that can just about hold everything and marinate for as little as 30 minutes, or as much as 2 days.
2.When you are ready to cook, get your grill hot. Coat the peppers and onion in the rest of the olive oil and salt well.
3.Grill everything on high heat. Put the hearts and veggies on the grill — skin side down for the peppers — and leave them alone with the grill cover open for 8 minutes. Flip everything and grill, uncovered, for 5 more minutes.
4.Check the peppers and onions, and when they are nicely cooked with a little char, remove and put in foil to steam. Remove any blackened skin from the peppers.
5.If the hearts are not cooked through yet, cover the grill and cook for 2-5 more minutes. If you are using a thermometer, you want to get the meat off the grill when it is 135 degrees in the center. You can also use the finger test for doneness. Tent the hearts loosely with foil and let rest for 5-10 minutes. Sprinkle with black pepper and good sea salt at the table.
Cook Time: 15 minutes
• 1-2 deer hearts. (1 heart serves 1 to 3 people, 2 hearts 3 to 6 people)
•4 tablespoons olive oil, divided
•1 tablespoon sherry or red wine vinegar
•1 tablespoon Worcestershire sauce
•1 teaspoon salt
•1 teaspoon dried oregano
•1 teaspoon dried thyme
•1 teaspoon ground black pepper
•3-4 colored bell peppers, cut into 2-3 pieces each
•1 large onion, cut into large wedges.
Method.
1.Trim the hearts as discussed above. In a large bowl, mix 2 tablespoons of olive oil with the vinegar, Worcestershire sauce, salt, oregano, thyme and black pepper. Massage the marinade into the meat, put everything into a container that can just about hold everything and marinate for as little as 30 minutes, or as much as 2 days.
2.When you are ready to cook, get your grill hot. Coat the peppers and onion in the rest of the olive oil and salt well.
3.Grill everything on high heat. Put the hearts and veggies on the grill — skin side down for the peppers — and leave them alone with the grill cover open for 8 minutes. Flip everything and grill, uncovered, for 5 more minutes.
4.Check the peppers and onions, and when they are nicely cooked with a little char, remove and put in foil to steam. Remove any blackened skin from the peppers.
5.If the hearts are not cooked through yet, cover the grill and cook for 2-5 more minutes. If you are using a thermometer, you want to get the meat off the grill when it is 135 degrees in the center. You can also use the finger test for doneness. Tent the hearts loosely with foil and let rest for 5-10 minutes. Sprinkle with black pepper and good sea salt at the table.
