This sautéed venison heart recipe with shallot and green apple along with its slightly chewy and crunchy textures brings out a simple yet complex flavor profile reminiscent of Mediterranean cuisines.
If you’ve read “Changing The Game,” you know “I don’t eat organs.” But really, what is the heart, an organ, or a muscle? Well, because of its unique flavor profile, it’s a delicacy (in my mind). So, I’m going with muscle… in this case. I’ve matched the heart’s different yet delicate flavor profile with some sweeter ingredients in this recipe to create a simple yet complex dish that will leave you with the realization that you want to go for seconds. Flavors may remind you of a Mediterranean type of cuisine and can really be appreciated when chewing the slightly firm meat with the softened apple. You’ll never leave the heart behind or save it for your hunting dog again.
Sautéed Venison Heart with Shallot and Green Apple
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon chopped shallot
- 1 venison heart, finely diced
- 1/4 teaspoon salt or more to taste
- 1/8 teaspoon freshly ground black pepper (FGBP)
- 1 green apple, cored and diced Golden Delicious will provide a more delicate flavor influence while the tartness of the Granny Smith will be more prevalent
Instructions
- Remove the connective tissue, and fat from the top of the heart. Dice the heart into bite-sized pieces and set aside. Core the apple, dice and set aside, separate from the heart.
- Start the shallot in the olive oil in a pan over medium-high heat. Cook for about two minutes. Add the venison heart and sauté for 2 more minutes. Stir to brown the meat on all sides. Add the salt and FGBP and reduce the flame to low.
- Mix in the chopped apples and stir. Cover and cook for 30 more seconds. Shut off the heat and let sit covered for another two minutes. Then, stir and serve with sliced bread on the side for dipping or making small sandwiches.
