Monday, March 15, 2010

Recipe--Venison Heart


1 Deer Heart
5 strips bacon
2 cups tomato juice
2 cups water
1 bay leaf
1/2 tsp sweet basil
5 cloves
pinch of cinnamon

Place tomato juice,water,and spices in the bottom of a steamer kettle.
Put Heart with bacon strips over it in the top of the steamer .
Cover tightly and steam slowly for 3 hours or until a fork can be inserted in the meat and comes out easily.
Chill the heart thoroughly, then slice thin an serve cold. Strain the broth liquid and use it a as a base for your Venison stew.

We like our Heart hot, I let it set for a few minutes after cooking it and slice in thin pieces and serve it as the meat for the nights meal or make sandwiches out of it
Post a Comment