Best 2 Deer Or Elk Heart Boiled Recipes

SEARED VENISON HEART WITH WHISKEY BUTTER

Steps:

• Coffee Rub
• Mix ingredients for the rub in advance. This yields about 2 tablespoons worth of spices, you might only use about half for this recipe, depending on how big the heart is.
• Heart
• Wash the heart out with water and pump out any coagulated blood. Use a sharp knife to trim the valves and fat around the top. Make a slice down the main coronary artery that runs along the outside of the heart to open one side out flat. Cut this small piece off. You will be left with a cone shaped piece of muscle. Make another cut down the middle to open and lay flat. Trim any fibrous tendons on the meat. You should end up with two flat pieces that look like steaks. One will be thick, the other thin.
• Sprinkle both sides of the venison heart with the coffee rub. Reserve a couple of pinches for the whiskey-butter sauce.
• You can cook on a camp stove or build a small fire and burn the wood down to coals. Place a cast iron over the medium-high burner or on top of a grate over the fire. Once hot, add a tablespoon of oil and sear the heart on both sides until cooked through. You should treat it as you would a steak and serve with it still pink in the middle. The thin flap will only take about a minute or two per side, while the thicker steak could take up to 3-4 per side.
• Remove the heart to a cutting board and let it rest.
• Deglaze the pan with the whiskey, scraping up fond (the cracklings and brown bits) at the bottom of the pan with your tongs. Let the alcohol boil off for a few seconds, then add the butter and a couple pinches of coffee rub to season. Swirl the pan around until it melts and emulsifies. If you over-heat the butter, it will start to brown and separate; remove it from heat if you see that start to happen. Pour the whiskey-butter pan sauce over the heart and serve. The ideal presentation is served around a campfire and eaten with fingers.

VENISON PATE

Steps:

• The night before, use 4 cups milk to soak the butchered livers.
• In a small container, cover the bread with the remaining milk and soak for a minimum of 30 minutes.
• Drain, dry, salt and pepper the livers.
• Preheat a saute pan to the point where oil smokes slightly on contact. Add the canola oil and livers to the pan and brown both sides lightly. Remove to drain and cool.
• Let the pan cool slightly, and then add the shallots and garlic. Gently sweat until translucent. Add the brandy, cook off the alcohol set aside.
• Squeeze the bread to remove excess milk. Place the bread in a food processor. Add the livers, shallots and garlic, any liquid and scrapings from the pan and the eggs. Pulse until the contents are still chunky, but relatively consistent.
• In large mixing bowl, combine the venison, veal, dried cherries, pistachios, ginger powder, allspice, pink salt, kosher salt and pepper, as well as the contents of the food processor. Mix well with hands.
• Place a small amount of the mixture in plastic wrap, twisting to form a water-tight ball. Drop in simmering water until cooked through. Cool in ice water, and taste for seasoning.
• Adjust seasoning as necessary.
• Preheat the oven to 325 degrees F.
• Line a pate mold (or small bread pan) with plastic wrap. Fill with the pate mix, seal the top with plastic wrap and cover with foil.
• Fill a larger cake pan with boiling water to roughly 1 1 1/2 inches. Place the pate in the water bath. Cook to an internal temperature of 165 degrees F, about 1 hour.
• Remove the foil and place an equal size pan or lid over the top of the pate and add weight (soup cans, brick, etc...) to help compress the pate. Place in the refrigerator overnight.
• Slice 1/4-inch to 1/2-inch-thick slices and serve with mustard and crusty bread.