IOWA FRIED VENISON HEART
Make and share this Iowa Fried Venison Heart recipe from Food.com.
Provided by Iowahorse
Categories Deer
Time P1DT20m
Yield 1-2 serving(s)
Number Of Ingredients 9
Steps:
- Split heart in half.
- Remove all vents and ducts.
- Mix onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl.
- Soak heart in marinade overnight.
- Dredge pieces in flour and fry in butter over high heat.
- When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer.
SEAFOOD IN MY HEART (STUFFED BEEF/VENISON HEART)
You can substitute a venison heart as well. The heart is stuffed with a delicious seafood stuffing. It has the texture of a very tender liver but not the harsh liver taste. Very good and tender. Be sure to trim all the fat and all of the membrane that covers the inside and outside of the heart. This will leave you with just lean tender muscle. I have also cheated and just bought a pound of pre-made crab stuffing.
Provided by David04
Categories Beef Organ Meats
Time P4DT4h25m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325F Degrees.
- Wash heart and trim fat. Use a fillet knife to remove all of the membrane on the inside and outside of the heart.
- Create a pocket in the thicker portions of the heart and sprinkle inside with salt and pepper.
- Mix mayonnaise, eggs, Worcestershire sauce, A-1, 2 tsp beef broth, salt, pepper and a dash of the Tabasco sauce into a smooth sauce using a blender.
- Place crabmeat and shrimp in a bowl with enough sauce that the crabmeat and shrimp bind together.
- Stuff inside the pockets of the thick pieces of heart. If there are any thin pieces place the stuffing in the center of the meat and roll it into a ball.
- Close the pockets with toothpicks.
- Place in small roasting pan, cover with broth and add bay leaf.
- Cover and bake for 1 1/2 to 2 hours.
Nutrition Facts : Calories 624.8, Fat 43.3, SaturatedFat 6.7, Cholesterol 286.1, Sodium 1635.1, Carbohydrate 29.9, Sugar 7.8, Protein 29.7
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