Thread: Venison heart.

Here's the recipe from the other thread.
By far one of the oddest things i've put together but hey, it was delicious all the same

Ingredients:
1 venison heart
1 pigs heart
Cumin
Cardamon
Salt & pepper
A can of chopped tomato
1 Bottle of beer
Cayenne
Vinegar
2 Apples
1 onion
One whole head of garlic
A stalk of celery
Chicken stock
Cinnamon
2 bay leaves


For the cous cous

Cous cous for however many you are serving
A handful of chopped mint
A handful of rasins
Chicken stock powder
Olive oil
Salt & pepper
Chilli flakes

For the sauce

Dijon mustard
Vinegar
Brown sugar
5 cloves of chopped garlic
Tabasco or your favourite hot sauce


Trim the venison and pork hearts, remove as much of the ventricles as you possibly can, they aren't good eating. Make sure the venison heart has a decent cavaty in it.

In a large pot empty the beer, 3 tablespoons of cumin, the can of tomato, a tablespoon of cardamon, salt and pepper, 3 tablespoons of vinegar, the chopped celery, chicken stock, chopped up apples, the onion, chopped up in big chunks, all the garlic (just give them a whack with a knife the skin is fine.) a tablespoon of cinnamon and the bay leaves.

Add the hearts and add enough water to just about cover them, put the lid on and simmer them for 1 and a half hours.

When done, remove from the liquid and stuff the pigs heart inside, you may need to cut away at the venison heart a bit to get it to fit, secure with skewers and put in a roasting pan. Dust over more cumin, a bit of brown sugar and salt and pepper and some olive oil and roast at 220 until the outside is nice and caramalized.

Prepare the cous cous as per package instructions but chuck in the rasins, mint, chilli flakes and everything else i mentioned in the ingredients.

In a pan add 4 tablespoons of dijon mustard, a tablespoon of brown sugar, a few (or a lot) drops of hot sauce and the chopped garlic, boil until slightly thickened.

Done!