MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Green Eggs & Venison Heart
Categories: Game, Vegetables, Sauces
     Yield: 3 servings

     1    Venison heart
     1 ts Kosher salt; plus extra
     1 tb Red wine vinegar
     2 tb Worcestershire sauce

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   1/4 c  Minced onion
     2 cl Garlic; minced
     1 ts Brown sugar, packed
          Freshly cracked pepper
     3 lg Eggs; or more
     2 tb Oil
          Sliced bread

 Begin cutting the venison heart along the seam that
 winds around one side of the heart. Cut slowly as you
 work your way through each ventricle until you can open
 up the heart so that it lies flat. To make the thick
 side lie flat, make shallow, vertical cuts. Trim off
 valves, strings, and silver skin. Rinse the heart and
 pat dry with paper towels.

 In a bowl or zip-top bag, combine 1 teaspoon of kosher
 salt, red wine vinegar, Worcestershire sauce, onion,
 garlic, and brown sugar. Add the trimmed heart to coat
 and chill for at least 4 hours or overnight. Flip
 halfway through.

 One hour prior to cooking, take the heart out of the
 cooler. Gradually heat a 10" cast iron pan for
 medium-high heat cooking. When hot, add 1 to 2
 tablespoons of oil to coat. When oil shimmers and
 slightly smokes, add eggs and leave undisturbed to fry
 until bottoms and edges turn golden-they should easily
 release at this time. Remove eggs and set aside to keep
 warm.

 Take the venison heart out of the marinade and pat
 completely dry with paper towels. If needed, move the
 cast iron pan off the heat to keep the oil from burning
 until ready. Sprinkle cracked pepper over the heart and
 sear on both sides until browned, about 3-4 minutes each
 side-heart should be served pink or red. Remove from
 heat, tent with foil and allow to rest for 5-10 minutes.

 Combine the green herb sauce ingredients and season to
 taste; add more oil if desired. Slice venison heart
 thinly against the grain and on the bias. Serve sliced
 heart with fried eggs, green herb sauce, and toasted
 bread.

 Recipe by Jenny Nguyen-Wheatley

 RECIPE FROM: https://www.petersenshunting.com

 Uncle Dirty Dave's Archives

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