Ingredient List Print Recipe
For the Venison Hearts
- 2# hearts
- Olive oil
- 2T Minced shallot
- 2T minced parsley
- 3 cups washed and dried young arugula
- 2 cups whole shallots
- 1 cup each of corn starch and AP flour
- 1 egg yolk, beaten
- 2 cups white wine
- 3T honey
- Oil for frying
- Lemon and EVOO for seasoning the arugula
- 3 cups parsley leaves, free of stems
- 3T capers
- 4 anchovies
- 1 garlic cloves
- 1/4 cup basil leaves
- Leaves from 2 sprigs oregano
- 1 flame roasted hot green chile, cleaned (jalapeno or Serrano)
- Juice of 1 lemon
- 1 cup olive oil, or a tad more to taste
- 10 French cornichons
- 2 hard boiled eggs
Don’t be shy.
Ask your butcher for venison hearts. Out of venison? Substitute lamb, calf or ox heart if you like. Most meat markets can easily accommodate these special orders. Serves four.
Combine honey and wine in small sauce pot, bring to boil, drop whole shallots in, cover and cook for 20 minutes at a simmer and let shallots cool in liquid.
Squeeze out the rings and pat dry.
Mix starches, egg and cool water to make a batter. Drop in the shallots and fry in the vegetable oil at 375 til crispy. Season with salt and serve as a garnish on the hearts/arugula.
Butterfly hearts, splitting open lengthwise. Trim ventricles and season with salt, pepper, parsley, minced shallot, olive oil and grill to rare/medium rare. Let rest.
Spoon gribiche onto plate, lay sliced hearts onto sauce, dress arugula with EVOO and lemon and place on hearts, garnish with shallot rings.
Place all ingredients except the egg into a blender or processor and pulse to combine well.
Grate the hard boiled egg into a large bowl.
Add the parsley mix and stir, reserve to the refrigerator for a few hours and serve.
Photo by Tim Mar
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