Wild Game: How To Make Venison Heart Bruschetta

By December 02, 2014

Wild Game: How To Make Venison Heart Bruschetta

title

Stumped for a holiday appetizer? If you want to wow your guests, here is a recipe for venison heart bruschetta that they will gobble-up and will leave them wondering why didn’t try heart sooner. Here's a step-by-step guide so you can follow along with the recipe. <em>For a step-by-step guide to preparing heart, <a href="http://www.outdoorlife.com/photos/gallery/2014/12/wild-game-how-trim-and-prepare-deer-heart">click here</a>.</em> <em>For more details on how to cook heart, <a href="http://www.outdoorlife.com/articles/hunting/2014/12/wild-game-cooking-venison-heart">click here</a>.</em>

ingredients

<strong>Ingredients</strong> 10 small fresh venison heart slices, about 4 to 6 ounces total. <em><a href="http://www.outdoorlife.com/photos/gallery/2014/12/wild-game-how-trim-and-prepare-deer-heart">Click here to learn how to prepare these</a>.</em><br /> 2 tbs. whole seed rustic mustard<br /> 2 tbs. dijon mustard<br /> 1 tbs. minced shallot<br /> 2 tsp. minced chives<br /> 2 tbs. champagne vinegar<br /> 1 charred red pepper<br /> 4 slices charred red onion<br /> ¼ cup robust olive oil (NOT extra virgin)<br /> 2 tsp. honey<br /> ¼ cup fresh chervil<br /> 2 cup watercress (could use arugula, or any green with a slight bite)<br /> 8 oz. softened goat cheese with minced chives<br /> balsamic vinegar, to taste<br /> baguette <strong>Bruschetta Drizzle and Marinade</strong> 2 tbs. whole seed rustic mustard<br /> 2 tbs. dijon Mustard<br /> 1 tbs minced Shallot<br /> 1 tbs minced chives<br /> 2 tbs. champagne vinegar<br /> 2 tsp. honey<br /> 1/4 cup olive oil (not virgin or extra virgin)
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1. Roast red pepper over open flame, turning it to produce an even char on all sides
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2. Char thin slices of red onion over flame, on both sides.
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3. Cut angular slices of the baguette for increased surface area. Ten pieces of bread should do the trick.
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4. Char the baguette slices quickly over an open flame to retain moisture and soft texture. No butter or olive oil is necessary. Toast the bread one or two at a time, and then remove to a cutting board.
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5. Spread softened goat cheese on the bread.
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6. With skin and seeds removed, julienne the roasted red pepper and onion, then chop them coarsely.
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7. Marinate venison heart slices (see below), then drain excess marinade and discard. Set some unused marinade aside—you’ll use this later. Bruschetta Drizzle and Marinade
2 tbs. whole seed rustic mustard
2 tbs. dijon mustard
1 tbs minced shallot
1 tbs minced chives
2 tbs. champagne vinegar
2 tsp. honey
1/4 cup olive oil (not virgin or extra virgin) Directions: Mix in medium bowl and whisk gently until blended. Divide into two portions. Marinate the heart slices in one, set aside the other to drizzle over bruschetta when serving.
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8. Lay heart slices into preheated skillet.
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9. Sear for 45 seconds to a 1 minute. Flip and sear second side for 45 seconds to 1 minute.
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10. This is how the heart should look when it’s ready for removal.
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11. Immediately drizzle some of the leftover marinade onto the heart slices.
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12. Let stand for approximately 5 minutes.
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13. After the heart has rested, transfer a slice to each piece of toast.
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14. Combine chopped red pepper and onion, top venison with roasted vegetables.
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15. Transfer bruschetta pieces to a plate and dress with watercress, chives, and any leftover marinade as desired. Add an aged balsamic, and enjoy!
Big Game Hunting
butchering
Hunting
Hunting and Fishing Tips
Krissie Mason

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