Sous Vide Venison Heart

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Recipe -  Deer Valentine

From the Weston Kitchen

1-2 hours
Cook Time


  • 1 venison heart
  • 1 stick butter
  • 2 sprigs thyme
  • 2 sprigs rosemary
  • 4 cloves garlic
  • Salt & pepper


In Native American traditions, hunters believed in using the whole animal that they harvested. In particular, the deer heart held a special significance. Eating the heart showed the utmost respect for the animal and imbued the hunter with their spirit and qualities.

  1. Heat sous vide cooker to 145°F
  2. Prep heart for cooking by trimming fat- see images 3&4 for before and after
  3. In pan, melt butter and cook until browned and slightly nutty.
  4. Pat venison heart dry and season with salt and pepper.
  5. Add to vacuum sealer bag with garlic cloves, thyme, and rosemary.
  6. Pour brown butter into bag and seal with vacuum sealer.
  7. Cook for 90 minutes in sous-vide bath.
  8. Remove meat from bag, pat dry, and sear to finish — this can be done in several ways — a very hot cast iron pan or with a torch.


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