Sautéed Venison Heart with Shallot and Green Apple
This recipe should serve two to four people depending on the size of the heart and apple, and if you are serving it with other small plates or offerings. Sometimes, to make it go further and to bring more authenticity to this dish, I'll serve this recipe over farro that has been cooked separately.
Servings: 4
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.
Notes
Suggested side(s): Sliced bread for dipping or over cooked farro, more small plates. 😊
Suggested wine pairing(s): Chianti Classico, Cuvee, Merlot, Primitivo, or Zinfandel