Stuffed and Smoked Deer Heart Recipe
This smoked deer heart recipe features a tender venison heart stuffed with savory sausage and smoked over hickory wood for only 45 minutes.
Servings: 4 servings
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
- Heat your smoker to 225 degrees F and add your preference of wood chips. I used hickory for this recipe.
- After you clean and trim the heart (see directions above), pat dry with a paper towel.
- Open the heart and spread the sausage evenly over half of the inside of the heart.
- Roll tightly and secure with wooden or metal skewers.
- Smoke the heart with an internal probe thermometer stuck in the sausage until the pork temperature reaches 155 degrees F, about 45 minutes to 1 hour. Remove from smoker and let rest for 10 minutes on a cutting board before slicing into ½-inch pieces. Sprinkle slices with salt and pepper and garnish with chopped fresh parsley if so desired.
