Venison Heart Tartar

[Eric Grims]

I consider myself an adventurous eater and got this from a friend with a similar tastes. Anyone out there made or tried Venison Heart Tartar?

Recipe:
http://www.seriouseats.com/recipes/2010/03/the-nasty-bits-venison-heart-tartare-recipe.html

[Dean Romig]

I think I'd serve it well warmed at least. I do like my venison very rare and the thought of eating it raw doesn't bother me. At least we don't have CWD in Vermont where I take my venison.





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[Robin Lewis]

Heart is my favorite part of a deer.

I simply slice it crosswise into 1/2 inch slices and then carefully cut out the hard chamber lining and roll the slices in flour. Using a deep fry pan with a lid, I braise it on the stove top. I serve it with whipped potato.

The pan will have lots of fine gravy to cover both meat and potato.

Simply season with salt and pepper.

[Matthew Hanson]

I have eaten Venison Tender loin tartar and it is outstanding.

[Dean Romig]

Matthew, do you have a recipe for that?




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[Matthew Hanson]

So sorry Dean,
I had it in Cortona Italy in a restaurant. I do know that some really good Balsamic Vinegar was used. I have also used my ole marinade for tender loin and and just sliced off a couple of pieces before grilling the rest. When I cook any meat I like it so rare that I have to cook all meat seperately from the stuff I prepare for my friends and family

Matt