Grilled Deer Heart with Baby Bok Choy
This Asian-inspired Grilled Deer Heart recipe features tender venison heart marinated in sesame oil, soy sauce, garlic, and ginger, then grilled to perfection and served with charred baby bok choy and sweet roasted red peppers.
Servings: 4 servings
Ingredients
For the Grilled Deer Heart
- 1 deer heart, trimmed of fat, valves, and connective tissue
- ¼ cup sesame oil
- ¼ cup less-sodium soy sauce
- 1 Tablespoon minced garlic
- 1 teaspoon fresh ginger paste or ½ teaspoon ground ginger
- ¼ teaspoon smoked paprika
- ½ teaspoon black pepper
For the Baby Bok Choy and Roasted Red Peppers
- 6 baby bok choy, about ½ pound total
- ½ cup jarred roasted red peppers, drained and sliced into thin strips
For the Bok Choy Glaze
- 1 Tablespoon less-sodium soy sauce
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
Instructions
- Prepare the deer heart. Place the trimmed deer heart on a cutting board. Using a sharp knife, open the heart along its natural seams and cut it into 2 to 4 relatively flat pieces. Remove any remaining valves, tough connective tissue, and blood vessels. Use a Jaccard meat tenderizer to pierce each piece evenly on both sides, working across the entire surface. This helps break down dense muscle fibers and lets the marinade penetrate beneath the surface.
- Marinate the deer heart. In a medium bowl, whisk together the sesame oil, soy sauce, garlic, ginger, smoked paprika, and black pepper. Transfer the heart to a large resealable plastic bag or shallow dish, pour the marinade over it, and turn to coat thoroughly. Refrigerate for at least 8 hours and up to 24 hours, turning occasionally.
- Prepare the bok choy. Trim just enough from the base of each baby bok choy to remove any discolored ends while keeping the leaves attached. Slice each head in half lengthwise, cutting through the core. Rinse carefully between the leaves to remove any trapped grit, then dry thoroughly with paper towels.
- Make the baby bok choy glaze. In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Set aside. Drain the roasted red peppers, slice them into thin strips, and keep them nearby to warm with the bok choy after grilling.
- Preheat the grill. Heat a gas or charcoal grill to high heat, about 450-500 degrees F. Clean and lightly oil the grill grates. Remove the deer heart from the refrigerator and marinade, allowing the excess marinade to drip away. Discard the used marinade.
- Grill the deer heart. Arrange the heart pieces on the hot grill and cook for approximately 2 to 3 minutes per side, depending on thickness, until the exterior develops a slightly browned crust. Use an instant-read thermometer to check the thickest portion, aiming for an internal temperature of 130 degrees F for medium-rare. Transfer the heart to a cutting board and let it rest for 5 minutes while you grill the bok choy.
- Grill the baby bok choy. While the heart rests, arrange the bok choy cut-side down on the grill. Cook for 2 to 3 minutes, until the cut surfaces develop distinct grill marks and the edges begin to char. Turn and cook for another 1 to 2 minutes, until the stalks are crisp-tender and the leaves have softened. Avoid overcooking; the bok choy should retain a little crunch.
- Glaze the bok choy. Transfer the grilled bok choy to a large serving platter. Add the drained roasted red pepper strips and drizzle with the soy sauce, rice vinegar, and sesame oil mixture. Toss gently to coat, allowing the residual heat from the bok choy to warm the peppers.
- Slice and serve. Transfer the rested deer heart to a serving platter alongside the grilled baby bok choy and roasted red peppers. Either slice the heart thinly against the grain before serving, or leave the pieces whole and let everyone slice their own at the table. Serve immediately.
