Venison refers to the meat from various wild animals, including deer, elk, moose and antelope. The meat is known for having a tender, delicious flavor, but don't overlook the organ meats from these animals. The venison heart, for example, is easy to prepare and cook and provides a very lean and tender dish. Sautéing venison heart in a skillet with butter and garlic is the easiest way to prepare it.
Rinse the venison heart under cold running water to remove any blood in the heart chambers. Squeeze the heart with your hands to remove additional blood. Continue rinsing and cleaning until the water runs clear.
Slice the venison heart into small cutlets for sautéing. Work around the arteries, veins and inside chambers as these parts can be fibrous and tough.
Season the venison heart slides with a light coating of salt and pepper.
Heat a skillet to low-medium heat and melt 2 tbsp. of butter.
Add the chopped garlic and venison heart to the skillet.
Cook for five to 10 minutes, turning occasionally.
Remove the venison heart from the skillet when the internal temperature reaches 160 degrees Fahrenheit.
Add more butter and garlic to the skillet if needed until all of the venison heart is properly cooked. Avoid overcooking venison heart.