Spinach & Mushroom Stuffed Venison Heart Recipe

This delicious preparation of deer heart complements the rich venison flavor with a creamy stuffing and a hint of smokiness.

Spinach & Mushroom Stuffed Venison Heart Recipe
Print 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.


Serves: 4
Prep time: 20 minutes
Cook time: 35-40 minutes

Ingredients:

  • 1 large or 2 medium venison hearts, butterflied and well trimmed
  • 8 ounces of your favorite mushrooms, sliced
  • 8 ounces baby spinach
  • 1/2 cup heavy cream
  • 2 slices bacon, diced
  • 1 teaspoon dried rosemary, crushed
  • 1/2 teaspoon 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.

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

Recommended Articles

See More Recommendations

Popular Videos

Hunting Coues Deer South of the Border

Hunting Coues Deer South of the Border

Former Delta Force Operator Kyle Lamb hikes the rugged desert mountains of northern Sonora in pursuit of the diminutive Coues species of whitetail.

Fare Game: Stuffed Elk Backstrap Recipe

Fare Game: Stuffed Elk Backstrap Recipe

Take your venison loin to a whole new level with this delicious reverse-seared stuffed elk backstrap. Smoking the backstrap on a Camp Chef Woodwind pellet grill first, then finishing it on a blazing-hot skillet or flattop, creates a perfectly cooked, medium-rare steak with a crispy, seared exterior. The filling of diced mushrooms and creamy Boursin cheese adds a whole new level of amazing flavors to an otherwise classic smoked venison loin.

Top Ten Hunts

Top Ten Hunts

Here at Petersen's Hunting we have compiled the 10 best hunts caught on camera from the last 2 years of Petersen's Hunting TV. Enjoy!

Moon Phase Rut Tips

Moon Phase Rut Tips

John Dudley, technical writer and host of Nock On TV discusses why it's imporant to follow moon phases for the rut.

See More Popular Videos

Trending Articles

These are our favorite new products of the year for the archery crowd. Bowhunting

Best New Bowhunting Gear for 2020

Petersen's Hunting Editors - May 21, 2020

These are our favorite new products of the year for the archery crowd.

Montana's vast wilderness provides the backdrop for a test of fortitude on the hunt for trophy black bears. North America Big Game

A Long Way Up: Montana Backcountry Black Bears

Joseph von Benedikt

Montana's vast wilderness provides the backdrop for a test of fortitude on the hunt for trophy...

If you're spending time in the outdoors where you might encounter bears, carry one of these guns. Survival

Which Firearm Is Best for Bear Defense?

Larry Case - July 11, 2018

If you're spending time in the outdoors where you might encounter bears, carry one of these...

Are predators really to blame for declining deer numbers? The answer might surprise you. Conservation

Do Coyotes Really Affect the Whitetail Herd?

Jeff Johnston

Are predators really to blame for declining deer numbers? The answer might surprise you.

See More Trending Articles

More Recipes

From mixing to grinding to stuffing, here's everything you need to know to produce your own venison bratwurst. Recipes

How To Make Wisconsin-Style Venison Bratwurst

Jack Hennessy

From mixing to grinding to stuffing, here's everything you need to know to produce your own...

Salty capers add a burst of flavor to the sauce, which pairs beautifully with the grilled venison loin in this recipe. Recipes

Grilled Venison Loin with Caper-Mustard Sauce Recipe

Jenny Nguyen-Wheatley

Salty capers add a burst of flavor to the sauce, which pairs beautifully with the grilled...

Learn how to grill the perfect medium-rare venison steak with these tips and tricks. Recipes

Venison Grilling Tips

Jenny Nguyen-Wheatley

Learn how to grill the perfect medium-rare venison steak with these tips and tricks.

If you don't have a sous vide machine or immersion circulator, you can make this Butter Poached Pheasant Breasts Recipe using a pot of hot water on the stovetop. Recipes

Sous Vide Recipe: Butter Poached Pheasant Breasts

David Draper

If you don't have a sous vide machine or immersion circulator, you can make this Butter...

See More Recipes

GET THE MAGAZINE Subscribe & Save.

Digital Now Included!

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

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

Get Digital Access.

All Petersen's Hunting subscribers now have digital access to their magazine content. This means you have the option to read your magazine on most popular phones and tablets.

To get started, click the link below to visit mymagnow.com and learn how to access your digital magazine.

Get Digital Access

Not a Subscriber?
Subscribe Now