Heart-y Tomato and Vegetable Soup Recipe

Deer heart lends itself to being slow-cooked, which makes it the perfect choice for a filling soup with a side of crusty homemade bread.

| September/October 2020


This entrée goes great with homemade bread. The delicate flavor of deer heart can easily be overwhelmed by strong-tasting vegetables, so we recommend avoiding broccoli, cauliflower, pungent onions, and the like.

Yield: 2 servings.


  • 1 venison heart
  • 1 cup peas
  • 2 carrots, sliced
  • 6 to 8 asparagus stalks, finely chopped
  • 1 can tomato soup
  • Handful mushrooms, sliced
  • 1 mild white onion, finely diced
  • 1 celery stick, sliced
  • Black pepper, to taste


1. Place heart in small slow cooker. Cover with water, any broth of your choice, or two cans condensed cream of mushroom soup mixed with water to make about 6 cups liquid. Cover, and cook on low for 6 hours. Chill heart, and then chop into bite-sized pieces.

2. Steam peas, carrots, and asparagus on stovetop to desired softness. Remove from heat and drain.

3. Heat tomato soup on stovetop until warm. Add 1 can of water or milk to prepare, depending on preference.

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