Venison Heart Bulgogi

Tips for Better Ground Venison

There are a lot of benefits to grinding your wild game at home rather than taking it to a processor. The obvious reason is having control over the entire process, knowing that only your hands touched your food. You also get to make decisions about how much fat you want to add and what seasonings you want to use in your sausage. Plus, if done correctly, home-ground meat will have a better texture, which makes a huge difference at the dinner table...

Venison Heart Bulgogi

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...

Venison Heart Crostini

There are a lot of folks out there opposed to the idea of eating a heart, and it’s always my goal to change their mind. So when I cook something out of the ordinary for first timers, I typically serve it as an appetizer on toasted bread. This is partially because getting someone to take a small bite is a lot easier than asking them to approach an entire meal of just heart. Another reason is because the crunch of the crostini helps provide...