Venison Heart Bulgogi

Venison Heart Bulgogi

  • Course

    Main

Chef’s notes

Bulgogi translates to “fire meat” and is commonly found in Korean barbecue.  Most of the time you will see it made with really thin slices of beef or pork, especially sirloin or short ribs. Sometimes these meats are cheap, tough cuts, but they do well sliced thinly against the grain, marinated for a long period of time and flash seared.

The heart is already very, very tender and so it’s not as important to cut thin, but it will absorb the marinade much faster if it is.  Serve this dish with rice in lettuce cups, or stir fry veggies using the leftover marinade.

If you’re new to cooking heart, check out this video on how to properly butcher one.

Ingredients

  • 1 big game heart
  • 1 green onion, thinly sliced
  • Sesame seeds

Marinade

  • 1/2 asian pear, grated (substitute with a Bosc pear or an apple)
  • 2 small cloves of garlic, grated
  • 2 tbsp. ginger, grated
  • 1 tbsp. yellow onion, grated
  • 3 tbsp. soy sauce or ponzu sauce
  • 1 tbsp. honey
  • 1 tbsp. toasted sesame oil
  • 2 tsp. red pepper flakes (optional)

Preparation

  1. Mix all of the ingredients listed for the marinade in a bowl.
  2. Clean and trim the fat and arteries off the heart the cut open and slice into thin strips. Place strips in a plastic bag and cover with only as much marinade as you need to submerge the meat (a deer heart only requires about 1/2 a cup). Reserve the rest to serve at the end or for stir frying veggies. Marinade for at least two hours and up to a day.
  3. Before cooking, squeeze excess marinade off the meat. Preheat a cast iron on high heat. Add a tablespoon of cooking oil and sear each piece on both sides to medium rare. You want the meat still a little pink inside. You can also cook these over an open flame on kabobs.
  4. Garnish with sliced green onion and sesame seeds.
Chef’s notes

Bulgogi translates to “fire meat” and is commonly found in Korean barbecue.  Most of the time you will see it made with really thin slices of beef or pork, especially sirloin or short ribs. Sometimes these meats are cheap, tough cuts, but they do well sliced thinly against the grain, marinated for a long period of time and flash seared.

The heart is already very, very tender and so it’s not as important to cut thin, but it will absorb the marinade much faster if it is.  Serve this dish with rice in lettuce cups, or stir fry veggies using the leftover marinade.

If you’re new to cooking heart, check out this video on how to properly butcher one.

Ingredients

  • 1 big game heart
  • 1 green onion, thinly sliced
  • Sesame seeds

Marinade

  • 1/2 asian pear, grated (substitute with a Bosc pear or an apple)
  • 2 small cloves of garlic, grated
  • 2 tbsp. ginger, grated
  • 1 tbsp. yellow onion, grated
  • 3 tbsp. soy sauce or ponzu sauce
  • 1 tbsp. honey
  • 1 tbsp. toasted sesame oil
  • 2 tsp. red pepper flakes (optional)

Preparation

  1. Mix all of the ingredients listed for the marinade in a bowl.
  2. Clean and trim the fat and arteries off the heart the cut open and slice into thin strips. Place strips in a plastic bag and cover with only as much marinade as you need to submerge the meat (a deer heart only requires about 1/2 a cup). Reserve the rest to serve at the end or for stir frying veggies. Marinade for at least two hours and up to a day.
  3. Before cooking, squeeze excess marinade off the meat. Preheat a cast iron on high heat. Add a tablespoon of cooking oil and sear each piece on both sides to medium rare. You want the meat still a little pink inside. You can also cook these over an open flame on kabobs.
  4. Garnish with sliced green onion and sesame seeds.

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Save this recipe

Venison Heart Bulgogi

Recipe by: Danielle Prewett
Venison Heart Bulgogi
  • Course

    Main

Chef’s notes

Bulgogi translates to “fire meat” and is commonly found in Korean barbecue.  Most of the time you will see it made with really thin slices of beef or pork, especially sirloin or short ribs. Sometimes these meats are cheap, tough cuts, but they do well sliced thinly against the grain, marinated for a long period of time and flash seared.

The heart is already very, very tender and so it’s not as important to cut thin, but it will absorb the marinade much faster if it is.  Serve this dish with rice in lettuce cups, or stir fry veggies using the leftover marinade.

If you’re new to cooking heart, check out this video on how to properly butcher one.

Ingredients

  • 1 big game heart
  • 1 green onion, thinly sliced
  • Sesame seeds

Marinade

  • 1/2 asian pear, grated (substitute with a Bosc pear or an apple)
  • 2 small cloves of garlic, grated
  • 2 tbsp. ginger, grated
  • 1 tbsp. yellow onion, grated
  • 3 tbsp. soy sauce or ponzu sauce
  • 1 tbsp. honey
  • 1 tbsp. toasted sesame oil
  • 2 tsp. red pepper flakes (optional)

Preparation

  1. Mix all of the ingredients listed for the marinade in a bowl.
  2. Clean and trim the fat and arteries off the heart the cut open and slice into thin strips. Place strips in a plastic bag and cover with only as much marinade as you need to submerge the meat (a deer heart only requires about 1/2 a cup). Reserve the rest to serve at the end or for stir frying veggies. Marinade for at least two hours and up to a day.
  3. Before cooking, squeeze excess marinade off the meat. Preheat a cast iron on high heat. Add a tablespoon of cooking oil and sear each piece on both sides to medium rare. You want the meat still a little pink inside. You can also cook these over an open flame on kabobs.
  4. Garnish with sliced green onion and sesame seeds.