Easy pan seared venison (deer) heart is a tender, juicy cut of meat perfect for a romantic dinner to celebrate the hunter's achievement. Start with brining and proper trimming for best results.

In a pot on the stovetop, bring the brine ingredients to a quick boil. Remove from the heat and allow to cool. Once cooled, add the rinsed heart and brine to a container, fully submerging the heart in the brine. Cover and refrigerate up to 24 hours.

Get a skillet hot on the stovetop. Add the oil, butter, smashed garlic, and fresh thyme. Add the filets and press with the weight of a bacon press or smaller skillet. Cook for just two minutes.