We are huge fans of offal at Station House.
Watch the video here
Firstly, the taste and texture is off the chart! A heart has a beautiful robust, umami rich flavour with a soft texture to rival a steak.
Secondly, nose to tail eating has never been more important. If we are to produce meat of a high animal welfare at an affordable price then it’s essential that we use every part of the animal. And usually the offal is much easier to prep than people think.
Here’s what we do with a heart…
Thoroughly wash out the heart with water making sure you get all of the blood out of the tubes.
Using a sharp filleting knife cut from top to bottom but not all the way through! You want to reveal the internal structure and individual cavities of the heart.
Very gently stretch the heart apart and open it up like a book. You will see the connective tissue reveal itself.
Use your knife to ‘release’ that connective tissue on the inner side of the heart.
Now turn your heart over so the outer is facing you. Trim of the fatty tougher parts at the top of the heart.
Now slice the heart into 3 - 4 small ‘steaks’ and trim any last pieces of sinew of tougher tissue.
It’s now ready to cook.
Cook your heart either very quickly to a medium rare at most to avoid it toughening. Alternatively, give it a very long, low and slow braise in a stew. Anything in between and you will toughen it beyond belief and ruin it!
Make sure you watch my video on how to cook the heart.
Venison supplied by www.gledpark.co.uk