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 Can you freeze venison heart to enjoy later? Absolutely! With proper handling, wrapping, and storage, deer hearts freeze well for 6 months or longer
Here’s a guide to successfully freezing venison heart to enjoy its unique texture and flavor after the hunting season ends
Quick Tips for Freezing Deer Heart
Before freezing venison heart, it’s best to clean and prepare it:
-
Remove all fat, arteries, veins, and inner membranes for clean, tasty meat.
-
Rinse well in cold water and pat dry.
-
Slice larger hearts into manageable portions if desired. Steaks or strips work well.
-
Vacuum seal or wrap in freezer paper or plastic wrap to prevent freezer burn.
-
Label with contents and date before freezing.
-
Freeze at 0°F or below for 6 to 12 months maximum quality.
With proper wrapping and cold storage temperatures, deer heart retains its texture and flavor when frozen for the long-term.
Why Freeze Extra Venison Heart?
For hunters lucky enough to harvest an ample deer, there may be more meat than can be consumed fresh. Freezing allows you to save the nutritious venison heart to enjoy later. Here are some top reasons to freeze extra:
-
Store for future meals – Frozen heart retains great flavor for 6+ months when properly stored. Enjoy heart after the season’s over.
-
Share the bounty – Freezing allows you to share the venison heart with family, friends, or donation programs.
-
Make room for new meat – Freezing past seasons’ hearts creates space in the freezer for this year’s harvest.
-
Avoid waste – Freezing preserves the heart instead of letting it go bad before you can eat it.
-
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 from a successful hunt to enjoy the unique, rich flavor later on.
How to Freeze Deer Heart for Best Quality
To retain the highest quality texture and flavor in frozen venison heart, follow these preparation steps:
Clean Thoroughly
- Remove all exterior fat, arteries, veins, membranes, and any blood clots from inside ventricles or chambers. Rinse away all blood.
- Soak heart in salted water for 1 hour helps draw out remaining blood if needed. Rinse again.
- Pat the cleaned heart pieces dry before wrapping for freezing.
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.
Use Proper Packaging
- Wrap heart pieces individually in plastic wrap or freezer paper to prevent freezer burn.
- For the longest freezer life, vacuum seal portions in bags from a food sealer.
- If using plastic bags, exclude air and seal tightly.
Label & Freeze
- Label packages with contents and freeze date for easy identification.
- Freeze at 0°F or colder as soon as possible after packaging.
Monitor Time
- Store frozen venison heart for no more than 6 months for best quality and up to 12 months maximum.
Following these stepshelps the deer heart retain its flavor and texture in the freezer for several months.
Thawing Safely Before Cooking Venison Heart
Always thaw frozen venison heart properly before cooking for food safety:
- Thaw in the refrigerator overnight, allowing about 6-8 hours for steaks or strips.
- Submerge vacuum sealed packages in cold water, changing water every 30 minutes.
- Cook frozen heart immediately, adding 50% more cook time.
Avoid thawing deer heart at room temperature or in hot water to prevent bacterial growth. Cook within 1 to 2 days of thawing.
How to Cook Frozen Venison Heart
Venison heart has a rich, meaty flavor and lean texture suited to a variety of cooking methods:
-
Pan fry – Quick fry thawed steaks or strips in butter or oil until browned but slightly pink inside.
-
Braise – Brown heart pieces then braise in wine, tomatoes, or broth until very tender.
-
Grill – Grill thawed heart over high heat, about 3-4 minutes per side for steaks.
-
Stew – Simmer chunks of heart in stew or chili until fully cooked and tender.
-
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 food safety and optimal texture. Watch closely to avoid overcooking.
Tips for the Best Tasting Frozen Venison Heart
Follow these tips for great flavor when cooking previously frozen deer heart:
-
Cook within 6 months for freshest flavor. Discard any old, freezer burned meat.
-
Marinate overnight in wine, vinegar, or acidic ingredients to tenderize.
-
Brown heart pieces well to enhance flavor before braising, stewing, or grilling.
-
Cook in moist heat with herbs, wine or tomatoes to prevent drying out.
-
Slice thin and velvet for stir fries (coated in cornstarch then fried).
-
Add heart to chili, pasta sauces, 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 Venison Heart Safe to Eat?
Freezer burn happens when air exposure 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 is often degraded, but the flavor remains ok. Severely burned areas should be discarded.
Prevent freezer burn by:
-
Wrapping heart tightly in plastic wrap or freezer paper before freezing.
-
Using a vacuum sealing system to exclude air from packages.
-
Keeping freezer at 0°F or below. Fluctuating temperatures encourage ice crystals.
-
Avoiding overloading the freezer, which reduces air circulation.
While it may look unappetizing, lightly freezer burned venison heart is still safe to eat after removing severely affected parts and trimming any dry sections. Prevent it by properly sealing and freezing the meat.
Storing Leftover Cooked Venison Heart
To safely save any cooked venison heart to enjoy later:
-
Refrigerate in shallow, covered containers within 2 hours of cooking.
-
Use leftover cooked heart within 3 to 4 days for maximum freshness.
-
Freeze extra cooked heart in servings for longer storage.
-
Reheat cooked heart pieces thoroughly to 165°F before eating again.
-
Avoid leaving cooked heart out at room temperature more than 2 hours before refrigerating.
Following proper storage guidelines prevents bacterial growth on cooked venison heart between meals. Freeze extras to enjoy the unique flavor longer.
The Benefits of Venison Heart for Your Health
Deer heart offers health benefits as a very lean and nutrient-dense meat:
-
Nearly all protein and low in fat, with high amounts of B vitamins including B12.
-
More iron, zinc, selenium, and potassium than typical cuts of venison.
-
High in the antioxidant CoQ10, which supports heart health.
-
Contains Lecithin, beneficial for the brain, nerves, liver and cholesterol levels.
-
Since it’s wild game, venison heart has lower cholesterol than domestic meats.
-
No antibiotics or added hormones compared to commercially farmed meats.
Venison heart provides a powerhouse of nutrition and health-supporting compounds. Freezing extends the availability of those benefits into the future.
Can You Freeze a Deer Heart With the Blood Still In It?
It’s not recommended to freeze a whole venison heart without removing the blood first. Here’s why:
-
Blood left inside will degrade and give the meat an undesirable flavor.
-
The iron-rich blood can accelerate rancidity and off-flavors in frozen venison.
-
Any coagulated blood clots make the texture less appealing.
For best quality, remove all blood and rinse the heart fully before packaging for the freezer. If a whole heart is frozen with blood inside, it should be eaten sooner rather than later as the flavor can turn over time.
As a tasty and nutritious treat from the deer harvest, venison heart deserves a spot in the freezer to enjoy after hunting season ends. With proper handling, packaging and cold storage, deer hearts maintain quality and flavor when frozen for 6 to 12 months.
Trimming all fat, blood, and membranes before freezing preserves taste. Vacuum sealing or tightly wrapping pieces prevents freezer burn. Labeling packages helps identify contents. Monitor freezer temperatures to 0°F or below for safest frozen storage.
Thaw frozen venison heart properly in the refrigerator or cold water before cooking. Cook to safe internal temperatures while avoiding overcooking. Store leftovers promptly and reuse within 3 to 4 days. Following these guidelines allows you to enjoy the unique texture and wild flavor of venison heart long after the hunt is over.
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.
Shopping List:
Venison Thursday participates in the Amazon Associates program. When you use our links to buy something on Amazon, we get a small referral fee. It doesn’t cost you anything extra. Help support our site!.
Harvesting Elk Liver and Elk Heart | Preparing Organ Meats for Freezing
FAQ
Can you freeze heart meat?
Does venison liver freeze well?
Does venison go bad in the freezer?
How to thaw a deer heart?