Stuffed venison heart is a unique and flavorful dish that makes use of this organ meat. It’s important to note that venison heart can be quite tough if not prepared correctly, but when stuffed and cooked properly, it can be delicious. Here’s a basic recipe for stuffed venison heart:
Ingredients:
- 1 venison heart, cleaned and trimmed
- 1 cup of bread crumbs or stuffing mix
- 1/2 cup diced onions
- 1/2 cup diced celery
- 1/2 cup diced carrots
- 2 cloves garlic, minced
- 2 tablespoons butter or oil
- 1/2 cup chicken or vegetable broth
- Salt and pepper to taste
- Fresh herbs (e.g., thyme, rosemary, or sage), chopped (optional)
- Cooking twine or toothpicks for securing the heart
Instructions:
1. Prepare the Venison Heart:
- Start by thoroughly cleaning and trimming the venison heart. Remove any connective tissue, blood vessels, and tough membranes from the inside and outside of the heart.
2. Prepare the Stuffing:
- In a skillet, melt the butter or heat the oil over medium heat. Add the diced onions, celery, carrots, and garlic. Sauté the vegetables until they become tender and fragrant, usually for about 5-7 minutes.
- Remove the skillet from the heat, and stir in the bread crumbs or stuffing mix. Add the fresh herbs if you’re using them. Season with salt and pepper to taste. The stuffing mixture should be moist but not overly wet. You can add a bit of chicken or vegetable broth to achieve the desired consistency.
3. Stuff the Venison Heart:
- Carefully stuff the prepared stuffing mixture into the cleaned venison heart. You may need to use a spoon or your fingers to help push the stuffing into the chambers of the heart.
- Secure the stuffed heart using cooking twine or toothpicks to keep the stuffing inside.
4. Sear the Heart:
- Heat a large skillet or oven-safe pan over medium-high heat. Add a little oil if needed.
- Sear the stuffed venison heart on all sides until it develops a nice brown crust. This helps seal in the flavors and juices.
5. Finish Cooking:
- Preheat your oven to 350°F (175°C).
- Place the seared venison heart in an oven-safe dish or skillet. Pour the chicken or vegetable broth over the heart.
- Cover the dish with foil or an oven-safe lid and transfer it to the preheated oven.
- Roast the stuffed venison heart in the oven for about 2 to 2.5 hours or until it becomes tender. Baste the heart with the pan juices occasionally to keep it moist.
6. Rest and Serve:
- Once the stuffed venison heart is cooked to your desired level of tenderness, remove it from the oven and let it rest for a few minutes.
- Slice the stuffed venison heart into rounds, and serve it with the stuffing and pan juices as a unique and flavorful dish.
Stuffed venison heart may not be a common dish, but it can be a delightful and hearty option for those who enjoy organ meats and game meats.