There’s nothing better than fried venison liver, and if you store it properly, you can eat it all year.
Venison liver is often one for the first meals prepped from the animal after a successful hunt. Personally, I’d go with the tenderloin first. You could start with the liver, but I like to prepare it first, which will take a day or two.
The liver is a filter for the blood. Because of this, it will have a lot of blood in it. The better it will taste, the more blood you can get out of it.
Fresh liver – from ANY animal – will have a bit of a metallic taste to it. This is BECAUSE of the blood. To cut back on that taste, it’s a simple matter of soaking. There’s no way to get rid of all the blood, and even if you did, it wouldn’t taste much like liver.
To start, cut the liver into several parts (2-3 chunks). The main reason for this is to expose more surface area to the brine solution. If you don’t cut it, you’ll find that the “skin” on the liver greatly impedes the soaking process.
Mix a quart of water with a few tablespoons to a half cup of kosher or pickling salt in a bowl. You don’t have to be precise. As usual, I put a lot of salt in the bowl and add enough water to cover it. Then I stir it until the salt is gone. If it needs more water, I add a little more. Put the liver and salt water into a gallon freezer bag or silicone bag. Seal it. Put it in the mixing bowl, and place it in the fridge. You want to put the bag in a bowl for two reasons:
1) Any type of bag might leak when you least want them too. 2) You can use a paper towel, press-n-seal, or maybe the bowl itself has a cover. Not everyone likes to see a liver soaking in the fridge!.
You can also use something you use to brine, like this brining bucket. This will help keep the liver fully submerged.
Soak it for a few hours then rinse it. If it’s still very bloody, mix a new batch of salt water, and repeat. Twice is usually good. Remember, you’ll never get all the blood out.
Venison heart is considered a delicacy by many hunters, but it’s not always consumed immediately after harvesting a deer. Can you freeze venison heart to enjoy later? Absolutely! With proper handling, wrapping, and storage, deer hearts freeze extremely well for 6 months or longer
Here’s a complete guide to successfully freezing venison heart so you can enjoy its unique texture and flavor once hunting season ends.
Why Freeze Extra Venison Heart?
For hunters fortunate enough to harvest an ample deer, there may be more meat than can be eaten fresh. Freezing allows you to save the nutritious venison heart to savor later on.
Here are the top reasons to freeze extra deer heart
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Store for future meals – Frozen heart retains great flavor for 6+ months when properly stored. Enjoy this treat after the season ends.
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Share the bounty – Freezing allows you to share the venison heart with family, friends, or donation programs.
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Make room for new meat – Freezing past seasons’ hearts creates space in the freezer for this year’s harvest.
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Avoid waste – Freezing preserves the heart instead of letting it spoil before you can eat it.
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Build recipe ingredients – Save up multiple hearts in the freezer to make a large batch of stew, chili, or other dishes.
With freezer space permitting, it makes sense to freeze extra venison heart to enjoy the unique, rich flavor later on.
How to Freeze Deer Heart for Best Quality
Follow these steps to retain the highest quality texture and flavor in frozen venison heart:
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Clean thoroughly – Remove all exterior fat, arteries, veins, membranes, and any blood clots. Rinse away all blood. Soak in salted water 1 hour to draw out remaining blood if needed.
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Portion – Slice larger hearts into manageable portions or strips for easier use. Cutting into 1/2 to 1 inch steaks or long thin strips works well.
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Use proper packaging – Wrap heart pieces individually in plastic wrap or freezer paper to prevent freezer burn. For longest freezer life, vacuum seal portions.
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Label and freeze – Label packages with contents and freeze date for easy identification. Freeze at 0°F or colder as soon as possible after packaging.
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Monitor time – Store for no more than 6 months for best quality and up to 12 months maximum.
Following these steps helps the deer heart retain top flavor and texture when frozen for several months.
Thawing Safely Before Cooking
Always thaw frozen venison heart properly before cooking:
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Refrigerator – Allow 6-8 hours to thaw steaks or strips.
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Cold water – Submerge vacuum sealed packages, changing water every 30 minutes.
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Cook frozen – Cook frozen heart immediately, adding 50% more cook time.
Avoid thawing at room temperature or in hot water to prevent bacterial growth. Cook within 1-2 days of thawing.
How to Cook Previously Frozen Venison Heart
Venison heart has a rich, meaty flavor and lean texture suited to various cooking methods:
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Pan fry – Quick fry thawed steaks or strips in butter or oil until lightly browned.
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Braise – Brown pieces then braise in wine, tomatoes, or broth until very tender.
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Grill – Grill thawed heart over high heat, around 3-4 minutes per side for steaks.
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Stew – Simmer chunks in stew or chili until fully cooked and tender.
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Stir fry – Slice into thin strips and stir fry with vegetables in a hot pan or wok.
Cook previously frozen venison heart to an internal temperature of 145°F to 160°F for optimal texture. Watch closely to avoid overcooking.
Tips for the Best Flavor
Follow these tips for great taste when cooking previously frozen deer heart:
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Use within 6 months for freshest flavor. Discard any old, freezer burned meat.
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Marinate overnight in wine, vinegar, or acidic ingredients to tenderize.
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Brown pieces well before braising or stewing to boost flavor.
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Cook in moist heat with herbs, wine, or tomatoes to prevent drying out.
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Slice thin and velvet (coat in cornstarch) for stir fries.
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Add to chili, pasta sauce, or ground venison for versatility.
With proper freezing, thawing, and cooking techniques, venison heart retains excellent flavor and texture when enjoyed weeks or months after harvesting the deer.
Is Freezer Burned Heart Safe to Eat?
Freezer burn causes dehydration and oxidation in frozen foods. On venison heart, it appears as dry, whitish patches or spots.
Light freezer burn is safe to eat after trimming affected parts. The texture may be degraded, but the flavor remains decent. Severely burned areas should be discarded.
Prevent freezer burn by:
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Wrapping heart tightly before freezing.
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Using a vacuum sealing system to exclude air.
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Keeping freezer at 0°F or below.
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Avoiding overloading the freezer.
While unappealing visually, lightly freezer burned venison heart is still safe to eat after trimming any severely affected parts. Proper sealing and freezing prevents it altogether.
Storing Cooked Leftover Heart
To safely save any cooked venison heart:
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Refrigerate in covered containers within 2 hours of cooking.
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Use within 3-4 days for maximum freshness.
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Freeze extra cooked portions for longer storage.
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Reheat thoroughly to 165°F before eating again.
Don’t leave cooked heart out more than 2 hours before refrigerating. Follow these guidelines to prevent bacterial growth between meals. Freeze any extras to enjoy again later.
Health Benefits of Venison Heart
Deer heart offers health perks as a lean, nutrient-dense meat:
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Nearly all protein and low in fat, with B vitamins including B12.
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More iron, zinc, selenium, and potassium than typical venison cuts.
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High in the antioxidant CoQ10, which supports heart health.
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Contains lecithin, beneficial for the brain, nerves, liver and cholesterol.
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Lower cholesterol than domestic meats since it’s wild game.
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No antibiotics or added hormones unlike commercial meats.
Venison heart provides a powerhouse of nutrition and health-promoting compounds. Freezing extends the availability of those benefits.
Can You Freeze a Heart With Blood Still In It?
It’s not recommended to freeze a whole venison heart without removing the blood first. Here’s why:
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Remaining blood degrades and gives the meat an undesirable flavor.
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The iron-rich blood can accelerate rancidity and off-flavors.
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Any coagulated blood clots make the texture less appealing.
For best quality, fully remove all blood and rinse the heart before freezing. If frozen whole with blood inside, it should be eaten ASAP as the flavor can diminish over time.
As a tasty treat from the deer harvest, venison heart deserves a spot in the freezer to savor after hunting season ends. With proper handling, packaging, and cold storage, deer hearts maintain quality and flavor beautifully when frozen for 6 to 12 months.
Trimming all fat, blood, and membranes before freezing optimizes the taste. Vacuum sealing or tightly wrapping pieces prevents freezer burn. Labeling packages identifies contents. Monitoring freezer temperatures at 0°F or below ensures safe frozen storage.
Thaw using the refrigerator or cold water method. Cook to safe internal temperatures while avoiding overcooking. Refrigerate leftovers promptly and reuse within 3-4 days. Following these guidelines lets you enjoy the unique texture and wild flavor of venison heart long after the thrill of the hunt has passed.
Can you freeze deer liver?
After a final rinse, slice it into strips about 3/8 inch or so. Now you can either fry them or put the strips on a baking sheet lined with wax paper or silicone baking mats and freeze them. The silicone mats make them super easy to remove from the tray. Once they are frozen, I’ll take the solid strips and vacuum seal them into serving-sized pieces (3–4 slices for each person). These are great for making liver and onions for lunch at the last minute (see recipe here!). They still taste great after more than a year if you vacuum seal them. I usually eat them much sooner, but things can get lost in the freezer!
As a final note on the liver: Carefully inspect it when you are field dressing the deer. If ANYTHING looks off about it, leave it with the gut pile. I ended up discarding the liver here because of black spots, which turned out to be liver flukes. These spots were speckled throughout when I sliced it. You should still keep the liver because I’ve only seen this happen twice out of about 30 deer. Just make sure you look at it carefully. If in doubt, leave it behind.
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Cooking DEER HEART The EASY Way
FAQ
Can you freeze deer hearts?
How to preserve a deer heart?
How to thaw a deer heart?
Can you freeze pork heart?
How long does venison last in the freezer?
Wrap it first in plastic wrap or wax paper, then cover it with aluminum foil or freezer paper. Label packages: Always label your packages with the date of freezing so you can keep track of how long they have been in the freezer. Venison can last up to 8 months in the freezer if stored properly.
Can venison be frozen?
Venison can be frozen. However, it’s important to use freezer-marked bags instead of food storage bags for effective protection. Do not freeze venison in plastic freezer bags for more than six months.
How do you clean a venison heart?
There is more than one way to cook a heart, which means there is more than one way to clean a heart. One way is to cut out the connective tissues while keeping it whole. Another way is to cut the heart crosswise into rings. However, this demonstration will show you how to clean a venison heart so you end up with three large pieces of tender meat.
How to freeze butchered venison?
The best way to freeze butchered venison is to use a vacuum sealer machine. This method is ideal because it removes almost all of the air from the package and uses high-quality material. Operating a vacuum sealer is easy.