Bruce Ingram - October 05, 2020

Grilled Venison Heart Kebabs Recipe

Deer heart is packed with vitamins and nutrients and is especially tasty in this grilled venison kebabs recipe.

Print Recipe

Serves: 4
Prep time: 20 minutes + marinating time
Cook time: 20 minutes

Ingredients:

3 deer hearts
2-3 tablespoons olive oil
1/2 cup lemon juice
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
Fresh whole mushrooms
Onion, peeled and cut into 1-inch cubes
Red, yellow, orange or green bell pepper cut into 1-inch squares

Directions:

Prepare marinade of olive oil, lemon juice, onion powder, garlic powder and salt. Pour marinade into two shallow bowls.
Cut venison hearts into 1-inch cubes. Place cubes into one bowl of marinade. Cover and refrigerate for about two hours. Place cut vegetables into second bowl of marinade. Allow contents to marinate an hour or so.
After marinating, place heart cubes and vegetables on separate skewers. With grill on high, begin cooking vegetable skewers. Allow about 8 minutes per side. When vegetables are close to desired doneness and mushrooms have begun giving up their moisture, place heart skewers on grill for approximately 1 to 2 minutes per side.
Remove all skewers and put on serving plate. Allow them to rest about 5 minutes before serving. They go great over rice.

Rapala OG Slim 6

The 2019 Bassmaster Classic champ Ott Defoe sits down with In-Fisherman Associate Publisher Todd Ceisner, to talk about Rapala's new OG Slim 6 crankbait. The OG Slim 6 will feature a flat-sided, balsa body, and will dive around 6 feet. Featuring a circuit board lip, the OG Slim 6 deflects off of cover better than traditional plastic lips. Offered in 14 colors and available in tackle stores Fall 2020. MSRP $10.99.