Ingredients

The following ingredients have 4 Servings
  • 1 or 2 deer hearts (or 1 elk, moose or beef heart)
  • 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 or 4 colored bell peppers, (cut into 2 to 3 pieces each)
  • 1 large onion, (cut into large wedges)

Instruction

  • 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.
  • 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.
  • 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.
  • 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.
  • If the hearts are not cooked through yet, cover the grill and cook for 2 to 5 more minutes. If you are using a thermometer, you want to get the meat off the grill when it is 130°F in the center. You can also use the finger test for doneness. Tent the hearts loosely with foil and let rest for 5 to 10 minutes. Sprinkle with black pepper and good sea salt at the table.