Braai'ed (Grilled) Deer Heart Recipe
Whether you cook it around a smoldering campfire or over a charcoal grill, this Braai'ed Deer Heart Recipe is a good one to add to your after-the-hunt rituals
“Braai” is Afrikaans for “barbecue” or “roasting,” and in South Africa, cooking over an open fire is not just for special occasion, it’s also a way of life. A braai is as much about the social gathering of people in the outdoors as it is about the food. It’s an essential part of the African bush experience, and I wanted to try to capture a little bit of this spirit at home.
Prepare the sauce for this grilled deer heart recipe at home to bring to deer camp. Then once a deer is field dressed, clean the heart and marinate it. Celebrate your spoils the following night by the campfire.
Deer heart is best prepared as freshly as possible. This blood-rich organ oxidizes quickly compared to other muscles on a deer, and once that happens, livery flavors may become more prevalent. If you can’t cook the heart right away, get it on ice, vacuum seal and freeze as soon as possible.
Prep time: 4 hours or overnight
Cook time: 10 minutes
- 1 deer heart
- Freshly cracked pepper, to taste
- 2 tablespoons vegetable oil
- ½ cup ketchup
- 1 tablespoon Worcestershire sauce
- ¾ cup chopped onion
- 1 tablespoon red wine vinegar
- 3 tablespoons crushed dried mushrooms
- ¼ teaspoon of MSG, optional
- 4 cloves garlic, minced/pressed
- 2 teaspoons minced fresh oregano
- ½ teaspoon turmeric
- ¼ teaspoon celery seed
- 2 whole cloves
- 1 bay leaf
- ½ cup apricot preserves
- 1 teaspoon kosher salt
- ¾ cup quality ginger beer
A couple of notes on the marinade ingredients:
Use any dried mushrooms you like but choose something more aromatic. Find a small package of dried mushroom medley at the store or use your own foraged and dried mushrooms.
Contrary to popular belief, MSG is not harmful in small amounts. It’s a useful seasoning in any kitchen. With just a tiny sprinkling, MSG can provide so much flavor and umami to dishes.
- In a saucepan, combine all marinade ingredients and bring to a boil. Take off heat, allow the sauce to cool completely and transfer to a bowl or zip-top bag.
- Cut open and unfold the deer heart so that the muscle lies as flat as possible; I prefer to begin the cut along the artery that runs diagonally across the outside of the heart. Slice off fat, remnants of the aorta, arteries and any connective tissues. Wash thoroughly. Pat dry with paper towels.
- Add the deer heart to the cooled marinade. Cover and refrigerate the meat for at least 3-4 hours or overnight. Flip the meat halfway through. Take the meat out of the refrigerator 2 hours prior to cooking for it to come up to room temperature.
- Prepare the grill for direct, high-heat cooking. Lightly grease the grates with vegetable oil, and when hot, grill the meat 3-4 minutes per side for medium rare – the thinner part of the heart will cook faster than the thicker part. Season the heart with freshly cracked pepper and more salt to taste.
- Take the heart off the grill and allow to rest, tented in foil, for at least 5 minutes. Slice grilled deer heart thinly against the grain and serve.