Montana Grilled Deer Heart with Bold Flavor

Introduction

Experience the rich and tender flavors of perfectly grilled Montana deer heart. Searing the heart on the Arteflame grill locks in its juices and enhances its natural flavors. Marinated to perfection and cooked using the reverse searing method, this dish is a must-try for any grilling enthusiast. Cook everything on the Arteflame for a restaurant-quality meal with no mess and no hassle.

Ingredients

• 1 whole deer heart, cleaned and sliced into 1/2-inch thick pieces
• 1/4 cup Worcestershire sauce
• 3 tbsp soy sauce
• 3 cloves garlic, minced
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp kosher salt
• 1 tbsp Dijon mustard
• 2 tbsp butter (for grilling)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Prepare the Arteflame Grill

1. Pour some vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack firewood over the soaked napkins and light the paper.
3. Wait about 20 minutes for the grill to reach optimal heat.

Step 2: Marinate the Deer Heart

1. In a bowl, mix Worcestershire sauce, soy sauce, garlic, smoked paprika, black pepper, kosher salt, and Dijon mustard.
2. Place the sliced deer heart in the marinade and coat evenly.
3. Cover and let it marinate for at least 1 hour.

Step 3: Sear the Deer Heart on the Center Grill Grate

1. Place a tablespoon of butter on the center grill grate of the Arteflame.
2. When the butter sizzles, place the deer heart slices on the center grill grate.
3. Sear for about 1 minute per side, achieving a rich crust.

Step 4: Reverse Sear on the Flat Griddle Cooktop

1. Move the seared deer heart slices from the center grill grate to the Arteflame flat top cooktop.
2. Cook until the internal temperature is 15°F below your desired doneness.
3. Remove from the grill and let rest for a few minutes as the meat continues to cook.

Tips

• Slice the heart evenly to ensure an even cook.
• Use butter instead of oil for a richer flavor.
• Monitor internal temperatures carefully to avoid overcooking.
• Let the meat rest before slicing for maximum juiciness.

Variations

1. Spicy Montana Grilled Deer Heart: Add 1 tsp chili powder and 1/2 tsp cayenne to the marinade for extra heat.
2. Herb-Infused Montana Grilled Deer Heart: Add fresh rosemary and thyme to the butter while grilling.
3. Montana Sweet & Smoky Deer Heart: Add 1 tbsp honey and an extra dash of smoked paprika to the marinade.
4. Garlic Butter Montana Deer Heart: Baste with garlic-infused butter while grilling.
5. Montana Bourbon Marinated Deer Heart: Add 2 tbsp bourbon to the marinade for a hint of smoky sweetness.

Best Pairings

• Grilled asparagus with butter
• Charred potatoes on the flat griddle
• Roasted bell peppers for a sweet contrast
• Malbec or a bold red wine
• Warm buttered baguette

Conclusion

Grilling deer heart on the Arteflame provides a bold, rich flavor with a perfectly seared crust. The reverse searing method ensures maximum tenderness, and the butter enhances the natural taste of the meat. Try this recipe on your Arteflame grill today for a restaurant-quality experience.