Stuffed and Smoked Deer Heart Recipe

This smoked deer heart recipe features a tender venison heart stuffed with savory sausage and slow-smoked over hickory wood.

When hunters bring home venison, most of the focus is on the backstraps, tenderloins, and roasts. But tucked away in the chest cavity lies one of the most flavorful cuts of all: the heart. A smoked deer heart recipe is not just delicious, it is also a way to honor the animal by using every edible part. I'll walk you through how to make a stuffed and smoked venison heart that will impress your family and friends. As a wild game chef and full-time recipe developer, I promise this is one of the easiest and most rewarding venison recipes you’ll ever try.

This stuffed deer heart recipe is simple, beginner-friendly, and full of smoky flavor. The combination of venison heart and sausage and the low and slow smoke transforms the texture into something melt-in-your-mouth tender. Even if you’ve never cooked with venison heart before, don’t worry. I’ll guide you step by step so you can confidently serve this dish at your next wild game dinner.

Why You Should Cook Deer Heart

Hunters often overlook the heart, but it’s one of the best cuts for the smoker. It has a meaty texture that holds up well to heat. Unlike liver or kidneys, it doesn’t have a strong flavor. When you clean it properly and cook it with care, the taste is closer to a beef steak than any other organ meat. Smoking it adds depth, while stuffing it with sausage keeps it juicy. This stuffed venison heart recipe is perfect if you want to surprise your hunting buddies with something unique yet approachable.

How to Clean A Deer Heart

Before you start cooking, you need to clean the heart. Here’s how to do it:

1. Start by trimming the heart. Use a sharp knife to slice off the arteries at the top.

2. Remove any large pieces of visible fat. Most hearts are lean, so you’ll only see fat near the top. Some cooks remove all of it, but I like to leave a little for flavor. Too much fat can create a waxy taste in your mouth, so find a balance.

3. Look inside the top of the heart. You’ll see the four chambers. Rinse out any blood that might remain inside. If you skip this step, the meat can have a metallic taste. Run cold water through the valves while gently squeezing the heart until the water runs clear. This should only take about two minutes.

4. Slice the heart open, but keep it as one piece. You’ll see small spider-like tendons inside. Trim those out and discard them. If you find more clots of blood, rinse the meat again.

5. When you’re done, you should have a clean, lean venison heart ready for stuffing and smoking.

Ingredients

• 1 deer heart (or antelope, caribou, elk, or moose)
• ¼ pound regular pork sausage
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 2 Tablespoons fresh parsley, chopped

Instructions

1. Heat your smoker to 225 degrees F and add wood chips of your choice. I like hickory for this recipe.

2. After cleaning and trimming the heart, pat it dry with a paper towel.

3. Open the heart and spread the sausage evenly over half of the inside.

4. Roll it tightly and secure with skewers.

5. Place the heart in the smoker with a probe thermometer in the sausage.

6. Smoke until the sausage reaches 155 degrees F, which takes about 45 minutes to 1 hour.

7. Remove from the smoker and let rest for 10 minutes on a cutting board.

8. Slice into ½-inch pieces, sprinkle with salt and pepper, and garnish with parsley.

Tips For Success

• Use a probe thermometer. This ensures the sausage is fully cooked without overcooking the heart.
• Don’t skip the cleaning. Removing fat, tendons, and blood makes all the difference in flavor.
• Experiment with wood. Hickory adds a strong smoke, while applewood or cherrywood give a milder touch.
• Rest the meat. Allowing the smoked venison heart to rest makes slicing easier and keeps the juices inside.

Smoked Deer Heart Recipe FAQs

Q: Can I use another type of sausage?
A: Absolutely. I've had great success with an Italian sausage. Spicy sausage works too if you like heat.

Q: Can I freeze the deer heart before cooking?
A: Absolutely. Wrap it tightly and freeze for up to three months. Thaw in the fridge before cleaning and cooking.

Q: Can I cook this in the oven instead of a smoker?
A: Yes. Bake at 225 degrees F until the sausage reaches 155 degrees F. You’ll miss the smoke flavor, but it will still be tender.

Q: Can I make this with elk or moose heart?
A: Definitely. The method is the same. Larger hearts may need more sausage and longer smoking time.

Deer Organ Recipes

Cooking with deer organs like heart might seem intimidating at first, but recipes like this one make it approachable and family friendly. You can find other deer organ recipes here so you can learn how to cook with deer heart, deer liver, and kidneys. I hope you'll try these recipes and expand your horizons and start eating nose-to-tail!

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