This deer heart over wild rice recipe is one of my favorite ways to prepare venison heart in a simple, approachable, field-to-table meal. Quickly seared deer heart paired with nutty wild rice creates a dish that’s rich in flavor, rooted in tradition, and surprisingly easy to make.
Like many of my longtime followers know, I’ve had the opportunity to contribute recipes to Taste of the Wild with Outdoor News over the years. I’ve had a backlog of those recipes sitting on my hard drive, and with permission, I’m excited to finally start sharing them here on my own website.
This deer heart over wild rice recipe is one of the oldest wild game recipes I’ve written — and one I still come back to every season.
Why Deer Heart Over Wild Rice Works
Every year, Wisconsin’s nine-day gun deer season feels like a holiday in my family. Bow season has become just as meaningful for my sister and me, and no matter the method, the reward is always the same: venison on the table.
Growing up, my mom always boiled the deer heart, sliced it up, and served it with a little salt. Simple, honest, and something we genuinely loved. When I harvested my first deer, I wanted to try something different while still respecting that tradition.
After some searching, I came across a preparation by Joel Lickliter that changed how I looked at cooking deer heart. I’ve been using a version of that method ever since.
👉 You can watch the original inspiration here:
Pairing Deer Heart with Wild Rice
While this dish works well as an appetizer or even served over pasta, I’m a sucker for wild rice. Living near the Lac Courte Oreilles Ojibwe Reservation, I’m fortunate to have several friends who go ricing each fall, so I always have plenty on hand during hunting season!
With bow season and ricing harvest overlapping, deer heart over wild rice feels like a natural way to celebrate both traditions in one meal.
Deer Heart Over Wild Rice Recipe
Servings
Makes enough for two hearty servings, with leftovers
Ingredients
Wild Rice
- 2 cups wild rice
- 3 cups water
- 3 cups chicken stock
- 1 teaspoon salt
Deer Heart
- 1 harvested and cleaned deer heart
- ½ sweet onion, chopped
- ¼ cup red wine (Cabernet preferred)
- ½ tablespoon minced garlic
- Salt and pepper, to taste
- 2 tablespoons butter
How to Make Deer Heart Over Wild Rice
Prepare the Wild Rice
Start with the wild rice, as the deer heart cooks quickly and can wait until later.
Rinse the wild rice under cold running water. Do not soak. Shake well to drain. Add the rice, water, chicken stock, and salt to a stovetop pot and cover. Bring to a boil over medium-high heat, then reduce to low and simmer for about 45 minutes. The rice is done when the grains split open. Drain and set aside.
Prepare the Deer Heart
Cut off the top of the heart to remove the aorta and pulmonary valve, exposing the ventricles. Trim away any white, inedible fat or fibrous tissue. Rinse thoroughly in cold water, gently pumping the heart with your fingers to remove any remaining blood.
Pat dry and slice into steaks about ½ inch thick. Season both sides lightly with salt and pepper.
Cook the Deer Heart
Preheat a cast-iron skillet over medium-high heat. Add the butter and allow it to melt, then add the garlic and chopped onion. Cook until the onions begin to lightly brown.
Add the deer heart steaks to the skillet. Cook for about 1 to 1½ minutes per side, or until the steaks begin to grey halfway through. Medium-rare is ideal. Overcooking will toughen the texture and dull the flavor.
After flipping the steaks, splash the red wine into the skillet and spoon some of the onion-garlic mixture over the top. Remove from heat once both sides are evenly cooked and let rest for about 3 minutes.
Serving Deer Heart Over Wild Rice
Enjoy the deer heart steaks whole, or slice them into bite-sized pieces and stir them into the wild rice. Finish with the remaining onion, garlic, and wine mixture spooned over the top.
Tips for Cooking Deer Heart
- This recipe also works well served over pasta or mashed potatoes
- Freshly harvested hearts provide the best texture and flavor
- If you’re new to cooking heart, resist the urge to cook it longer — less time equals better results
For more wild game cooking inspiration, you can explore additional field-to-table recipes here on my site or through trusted resources like Outdoor News.
