Watch the video here.
This simple dish shows off heart to its best.
There are two ways to cook heart, either pan fried to a medium rare at most then well rested. Or braised low and slow for a long time. Don’t hit the middle ground!
Here’s how to pan fry…
Ingredients per person
Prepped heart cut into ‘steaks’. Watch Part 1 on how to do that.
A handful of cold boiled potatoes. Crushed roughly with the back of a fork.
3-4 spring onions. Sliced.
A couple of sprigs of rosemary / thyme.
A large garlic clove. Bashed with the back of a knife.
Good quality oil for frying.
A good chunk of butter.
Salt and freshly ground black pepper.
Method
1. Heat a large heavy based frying pan and put in a good glug of oil.
2. In with the chopped spring onions and fry for just a minute.
3. Put in your potatoes. Careful not to break them down too much. We want crushed not mashed!
4. In another frying pan heat more oil and throw in your garlic and herbs.
5. Lay in your venison heart and fry gently without turning at the beginning. Watch the cook line move up the venison.
6. Season your potatoes with salt and black pepper. Be generous!
7. When the cook line is almost at the top of the meat turn your venison once and throw in your butter. Baste the heart with the butter and herb juices for just a minute.
8. Take your venison out of the pan and allow to rest for at least 4-5 minutes.
9. Plate up your potatoes first, then place your venison on top. Spoon over all the buttery juices from the pan. Don’t waste a drop!
Enjoy!
Venison supplied by www.gledpark.co.uk