Deer Heart in Red Sauce

posted on November 10, 2015

Photo Courtesy of Justin Leesmann

This family recipe comes from Rob Lancellotti, public relations associate for Swarovski Optik, who recently prepared the dish in a Kansas deer camp after his 160-inch buck provided the main ingredient.

“The heart is just too tasty to leave in a gut pile for the coyotes to eat,” says Rob. “For me, preparing it is a tradition. The smell of it cooking and the taste bring to mind good people, good times, and just how important family, friends and the simple things in life are.”

Being of good Italian breeding, Rob prefers to use home-canned tomatoes (“preferably ones you have grown yourself this past summer and put up for occasions such as this”) and fresh garlic, but name-brand tomato sauce and garlic powder will work in a pinch. Of course, the most important step in preparing this tasty dish is making sure you don’t destroy the meaty organ when taking the deer. Opt for a double-lung shot or one that knocks out the “plumbing” just above the heart, carefully remove the organ and keep it clean during transport, and then fire up the stovetop.

• 1 deer heart
• 2 cloves fresh garlic, chopped, or 1/4 tsp. garlic powder
• 1/4 cup olive oil
• 1 qt. tomato sauce, pureed tomatoes or whole plum tomatoes depending on desired consistency
• 1-2 whole bay leaves
• Salt and pepper to taste
• 1 med. onion, chopped (optional)

1. Rinse heart under cold water to wash all blood from both the outside and inside of the organ. Remove aorta, arteries and major veins from top of heart. Trim fat from exterior. Cut heart in half, then slice into 1/2-inch wide strips, removing interior membranes. Trim anything that looks white or feels tough. Place strips on cutting board and fillet meat from exterior membrane. Cut filleted strips into 1/2- to 3/4-inch chunks.

2. Using a medium-sized pan with high sides, sauté cubed heart and garlic (and onion, if desired) in olive oil over medium-high heat for 2-3 minutes.

3. Add tomato sauce (or tomatoes) and bay leaf, and simmer for 30 minutes.

4. Season to taste. Serve with fresh, crusty Italian bread. Also goes well over pasta if heart is cubed into 1/2-inch or smaller pieces.


MAIN 2022 Oregon Waterfowl Stamp Winner
MAIN 2022 Oregon Waterfowl Stamp Winner

Oregon: ODFW announces 2023 annual wildlife art contest

The winning artist in each contest receives a $2,000 award and winning artwork is used to produce collector's stamps and other promotional items with sale proceeds benefitting Oregon's fish, wildlife and their habitats.

Primos Releases New Trigger Stick Gun Mounted Bipods

Primos hunting has announced its new line of Trigger Stick Gun Mounted Bipods, which come in short, medium and tall heights.

New for 2022: Browning X-Bolt Speed Ovix SR

The latest X-Bolt’s new Ovix camo pattern is suitable for a variety of environments, and its shortened, threaded barrel allows users to mount a suppressor while maintaining a reasonable overall length.

First Look: Franchi Instinct Sideplate

The new Instinct Sideplate sets itself apart with an elegantly engraved, color-case-hardened sideplate-style steel receiver, providing classical accents to its gold-plated trigger and complementing its rich AA-grade satin-finish walnut stock.

Savage Arms Announces Sponsorship of NRL Hunter Series Matches

Savage Arms is pleased to announce its sponsorship of the National Rifle League (NRL) Hunter Series—an evolving rifle competition that challenges participants with exciting ways to practice shooting skills in hunting-like conditions.

NSSF Retailer Surveys Indicate 5.4 Million First-Time Gun Buyers in 2021

The National Shooting Sports Foundation (NSSF), the firearm industry trade association, revealed that at least 5.4 million people purchased a firearm for the first time in 2021.


Get the best of American Hunter delivered to your inbox.