Thread: Fresh venison heart.

Looking for method, recipes for fresh veni heart that make it not shit.....preferably on bbq.

GO!

Cheers Cam

My favourite is


https://www.wildandwhole.com/venison-heart-bulgogi/


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Fry with chopped onions and butter

And stop watching MKR

Slice it and fry in butter with white pepper and salt for seasoning. No need to complicate it. One of the best meals on the hill. A few sliced and fried onions on the side too is great.

Originally Posted by 7mmsaum

Fry with chopped onions and butter

And stop watching MKR

Never do.....thats wife tv.

Originally Posted by HOO

My favourite is


https://www.wildandwhole.com/venison-heart-bulgogi/


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That is a great start thanks. I have only ever eaten it prepared by others (its just like steak mate.....yea not like any steak I have ever fucked up)
It was always just sliced like a steak but from the top down so included chambers and sinues etc

Originally Posted by veitnamcam

That is a great start thanks. I have only ever eaten it prepared by others (its just like steak mate.....yea not like any steak I have ever fucked up)
It was always just sliced like a steak but from the top down so included chambers and sinues etc

Yeah I usually clean it up first cut off all the weird webby looking bits. Even got the kids eating it. They didn’t know it was heart though


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Fallow heart as per kiwij, lambs hearts stuffed and baked!!

Watch this video by Steve Rinella, makes prep really easy.
Then cook as you please pretty hard to fuck it up I just slice mine into stirfry sized pieces then fry up with butter, onions, mushrooms, a dash of bourbon, salt and pepper then reduce in a bit of cream......so damn good

https://youtu.be/VmkK2261Nec

Ok so I am or haven't been a huge fan of offal taste most of my life.
I like liver now cooked my way (with onion and bacon and only just cooked instead of cooked for an hour like mum used to do)
If it tastes close to steak it will be a win but do I slice thin and go for very rare or well done or inbetween or thick chunks black on the outsside raw n the middle or whats the go.
I know how to cook steak to get what I want but have never had heart I would call good.
Surf and turf Friday night so want to give it its best chance.

Originally Posted by veitnamcam

Ok so I am or haven't been a huge fan of offal taste most of my life.
I like liver now cooked my way (with onion and bacon and only just cooked instead of cooked for an hour like mum used to do)
If it tastes close to steak it will be a win but do I slice thin and go for very rare or well done or inbetween or thick chunks black on the outsside raw n the middle or whats the go.
I know how to cook steak to get what I want but have never had heart I would call good.
Surf and turf Friday night so want to give it its best chance.

I reduce mine in butter and cream so cook it for a reasonable length of time at medium to low heat once seared (sorry cant give an exact time just know when its ready maybe 20 minutes tops from raw to finished) never had tough or chewy just delish, you cant really under cook it with my method.

Originally Posted by dannyb

I reduce mine in butter and cream so cook it for a reasonable length of time at medium to low heat once seared (sorry cant give an exact time just know when its ready maybe 20 minutes tops from raw to finished) never had tough or chewy just delish, you cant really under cook it with my method.

More information please.
So you sear it then remove and simmer it in butter and cream?

Cut the top off with all the little tubey bits attached, rinse to get any clots out of the cavities. Slice into rings about third of an inch salt, then fry in butter till droplets form on the top, flip and give another few minutes. Serve with plum chutney or other fruit sauce.
Fried onions etc go well with it pretty similar to liver to cook actually.

Yes cut of all stringy and webby stuff, add about half as much liver and onions. Add water to make it moist. Firstly Isear the meat quite quickly and then add moisture, always the next mornings breakfast in this household.

I slice it about 10mm thick...fry in butter if I can sneak it past SWMBO...or whatever oil is in pan if I cant...a little bit of masterfoods mild steak seasoning and some salt...just like I do to steak...as for how long to cook...till its med rare-med eg no more rare than slightly pink
its a muscle...just like steak is a muscle...treat it the same and eat it the same........superthick white bread with butter,chuck your hot heart rings on and eat outside,leaning forwards to avoid the drips.....SALT LOVES MEAT AND MEAT LOVES SALT.