Tag Archives: Venison Heart

Grilled Venison heart with Caper butter

hunters kitchen spread

 

Heart is a highly underrated piece of meat that I would guess most people leave behind. It is unlike any other offal and less like liver or kidney and much more like a fine textured steak. If we’re going to respect and make the most of our kills we should try and take as much as we can and if you have the chance I recommend bringing home the heart and giving it a try next time.

Venison Heart - Copy

Grilled Venison heart with Caper butter
Serves 2
This recipe uses one Venison heart (see How to: Venison Heart butchery) and serves 2 as a main or 4 as a starter.
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Caper butter
250g salted butter, room temperature
1cl Garlic
1Tbs Capers
1tsp Mustard
1 Gherkin
1tsp Tarragon
Pinch pepper
To Serve
Salt and pepper
Cooking oil
Watercress or other salad leaves
Salad dressing
For the Caper butter
Roughly chop your garlic, capers, gherkin and tarragon. Combine all your ingredients into a food processor and mix until everything is well combined, you want the ingredients to be well incorporated and the last thing you want is to bite down on a massive chunk of raw garlic. You will want to serve the butter at room temperature so it is nice and soft but can keep in the fridge or the freezer for a few weeks. If you want to get a bit flash, when the butter is soft you can roll it up in glad wrap and set it in the fridge and once cold you can cut into nice round slices.
To Serve
Place the trimmed up heart on a plate. Drizzle it with a little cooking oil and season on both sides with salt and pepper. Grill on the BBQ over a high heat the same as you would a steak. It will need about 3 minutes on each side depending on the thickness of your heart for medium rare. Heart, as it is a very lean mean is best served medium rare and no more than medium otherwise it will start to dry out. Once it is cooked rest it somewhere warm for at least 4 minutes so that the juices can set. Cut the grilled heart into slices and serve with the caper butter and some watercress tossed in salad dressing or a little olive oil and lemon juice if preferred.
MacLean Fraser http://macleanfraser.com/

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How to: Venison Heart butchery

hunters kitchen spread

 

Heart is a highly underrated piece of meat that I would guess most people leave behind. It is unlike any other offal and less like liver or kidney and much more like a fine textured steak. If we’re going to respect and make the most of our kills we should try and take as much as we can and if you have the chance I recommend bringing home the heart and giving it a try next time.

 

You will need:

1 large Venison heart

A tray to place you meat in as you prepare it

A bowl for your unusable off cuts

A good sized chopping board with a wet towel underneath to stop it moving

A sharp boning knife and steel

 

Step 1:

Place a wet towel under a chopping board so it won’t move around on you and grab a very sharp fine knife. Pat the heart dry with a towel and place on your board.

part 1 - Copy 

Step 2:

Remove all the fat and membrane from the outside of the heart making sure you cut away as little meat as possible.

part 2 - Copy

Step 3:

There are two sides to the heart each with two openings. Place your knife inside the opening and cut through both sides so you end up with the smaller side taken off.

part 3 - Copy

Step 4:

Place your knife in the other opening and cut through one side in order to butterfly open the larger half

part 4

Step 5:

Using your knife remove the membrane and any sinew from the inside of the heart.

part 5

 Step 6:

Trim up the heart and cut the larger of the two pieces in half if desired.

part 6 - Copy

 

 

 

 

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Filed under Recipes, The Hunter's Kitchen