Spinach & Mushroom Stuffed Venison Heart Recipe

Spinach & Mushroom Stuffed Venison Heart Recipe

Venison heart is one of the most misunderstood meats in the woods. While the heart is labeled an organ, its texture is pure muscle, more steak than organ meat. Hearts often get a bum rap for being tough or chewy or stringy, but they’re not if you trim them correctly.

The most important part of cleaning a heart is to open it up and trim away the fibrous tissue inside. Simply trim down one side of the heart, then follow the seams to “unroll” or butterfly the entire thing into one flat steak.

From there, just trim away the fibers that run along the inside of the heart, as well as any of the hard, white fat from the outer surface.

What’s left is prime eats, one of the best parts of a deer. You can toss it on the grill as it is, slice it into strips for chicken fried steak, dice it up for tacos, or, as we do in this recipe, stuff it, roll it, tie it and grill it.


To complement the rich venison flavor, we chose a creamy spinach and mushroom stuffing with a hint of smokiness from bacon.


Ingredients

  • 1 large or two medium venison hearts, butterflied and well trimmed
  • 8 oz. of your favorite mushrooms, sliced
  • 8 oz. baby spinach
  • 1/2 cup heavy cream
  • 2 slices bacon, diced
  • 1 tsp. dried rosemary, crushed
  • 1/2 tsp. dried thyme
  • Salt & black pepper
  • Butcher’s twine

Directions

  1. Brown the bacon until crisp. Reserve bacon, leaving the drippings in the pan. Add the mushrooms to the pan. Sauté 3-4 minutes or until the mushrooms soften and begin to give up their liquid. Place spinach in the pan and continue cooking, stirring frequently, until the spinach has cooked down and most of the moisture has evaporated. Add the cream and the reserved bacon to the mixture. Reduce heat and simmer until the mixture thickens a bit. Stir frequently.
  2. While the spinach and mushroom mixture thickens, check the heart again to make certain there are no remaining bits of connective or fibrous tissue. Season the heart on both sides with salt, pepper, rosemary, and thyme.
  3. Spoon the mixture of mushrooms and spinach onto the center of the heart, being careful not to overfill it. Gently roll the heart back together into its original shape. Use the butcher’s twine to tie the heart to help it hold its shape as it cooks.
  4. Place the heart on a preheated grill over medium-high heat. Grill for 20-25 minutes, turning occasionally, until medium to medium-rare.
  5. To serve, slice the heart into half-inch-thick rounds.

Recommended for You

Our picks for stuffable protection against any weather. Clothing

Field Tested: Lightweight Raingear

David Draper - May 30, 2019

Our picks for stuffable protection against any weather.

These are the must-apply units for trophy elk, mule deer, and antelope in the West. North America

The Best Units for Hunting Elk, Mule Deer & Antelope

Chuck Smock

These are the must-apply units for trophy elk, mule deer, and antelope in the West.

Hunting in Quebec offers plenty of quality outfitters, affordable hunting options, great fishing and plenty of bears. North America

Bear Hunting Makes Quebec the Ultimate Springtime Destination

Lynn Burkhead - February 01, 2019

Hunting in Quebec offers plenty of quality outfitters, affordable hunting options, great...

See More Recommendations

Popular Videos

Camp Chef at SHOT Show: Elk Venison Slider Burgers Recipe

Camp Chef at SHOT Show: Elk Venison Slider Burgers Recipe

Have a freezer full of ground elk venison from your fall hunting trips? Never fear, the folks at Camp Chef have a great SHOT Show recipe that is lean and mean, easy to prepare, and a crowd-pleasing favorite!

2018 Petersen

2018 Petersen's Hunting Episode 14: Swamp Bulls

With his Mozambique forest bull in the salt, Craig Boddington sets his sights on the Marromeu grasslands in pursuit of a swamp buffalo.

2018 Petersen

2018 Petersen's Hunting Episode 11: Wheelgun Buffalo

Host Craig Boddington lays claim to hunting more than 100 Cape Buffalo over the course of his 40 plus year career, but he never took one with a handgun. That changed in South Africa when Craig faced down "black death" with a magnum wheelgun.

See more Popular Videos

Trending Stories

What's The Best Coyote Cartridge? .22-250 Versus .223 Ammo

What's The Best Coyote Cartridge? .22-250 Versus .223

Joseph von Benedikt & David Faubion

What's The Best Coyote Cartridge? .22-250 Versus .223

Perfection takes practice, a little skill and the understanding that not all steaks are created equal. Recipes

How to Properly Grill Venison Steak

Hank Shaw

Perfection takes practice, a little skill and the understanding that not all steaks are...

These rounds have proven themselves most worthy in the field. Ammo

America's Top 10 Big Game Cartridges

Joseph von Benedikt

These rounds have proven themselves most worthy in the field.

See More Stories

More Recipes

A whitefront or specklebelly goose easily feeds four people and has the perfectly sweet flavor for a Christmas dinner. Recipes

How to Make the Perfect Christmas Goose

Hank Shaw

A whitefront or specklebelly goose easily feeds four people and has the perfectly sweet flavor...

Bright, garlicky chimichurri pairs perfectly with cooked and seared venison tenderloin. This sous vide recipe couldn't be easier and results in an impressive dish with an explosion of flavors in every bite! Recipes

Sous Vide Venison Tenderloin With Chimichurri Recipe

Emilie Bailey

Bright, garlicky chimichurri pairs perfectly with cooked and seared venison tenderloin. This...

Meat pie or pizza – either way, this venison recipe is a fun one to try! Recipes

Lebanese-Style Venison Flat Bread Recipe

Jenny Nguyen-Wheatley

Meat pie or pizza – either way, this venison recipe is a fun one to try!

See More Recipes

GET THE MAGAZINE Subscribe & Save.

Temporary Price Reduction.

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.

×