Delicious Heart of Venison


1 deer heart
5 strips bacon
2 cups tomato juice
2 cups water
1 bay leaf
1/2 teaspoon sweet basil
5 whole cloves
pinch of cinnamon


Place tomato juice, water, and spices in the bottom of a steamer kettle. Put the heart with bacon strips over it in the top of the steamer. Cover tightly and steam slowly for 3 hours, or until a fork inserted in the meat comes out easily. Chill the heart thoroughly, then slice thin and serve cold. Strain the cooking liquid and use it as a base for Venison Stew.

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