Hearts of Darkness: Ticker Cooking Special

MeatEater – Season 4

While it’s considered a long-standing hunting tradition to eat the heart of your first kill, the heart is otherwise often underutilized in a wild game chef’s repertoire. Using the hearts from a wild boar, mule deer, caribou, moose and elk, Steven Rinella shares five of his favorite methods of preparing this underappreciated, nutrient-rich muscle.