• Chris Cosentino’s Venison Heart Tartare


Honoring the Odd Bits

By Chris Cosentino

Chris Cosentino’s Venison Heart Tartare


  • 1 – 1 ½ lb lobe of foie gras
  • 1 ¾  lb venison hearts, sinew and tendons removed
  • 2 Tbsp red onion, finely chopped
  • ½ tsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 Tbsp chives, fine mince
  • ½ tsp Aleppo chili
  • 2 Tbsp extra virgin olive oil
  • Smoked salt to taste
  • Black pepper to taste
  • 1 tsp capers coarsely chopped
  • 1 loaf of country bread, sliced 1 inch thick


Servings: 6
Special equipment:  Meat grinder

Preheat the oven to 375 degrees.

Season the foie gras with salt and pepper. Place the foie gras in a small roasting pan or ovenproof sauté pan that is slightly larger then the lobe. Roast for 25 to 30 minutes, until the liver has browned and the flesh is firm to the touch.  Reserve the fat that has rendered from the foie gras and let the lobe cool in the refrigerator until ready for use.

While the lobe of foie gras is cooling, put the venison heart through the meat grinder on a ¼ inch cutting die.

Grind the meat into cold bowl, then cover with plastic wrap and place in the refrigerator.

Once the meat is cold again, start by taking the lobe of foie gras and dicing it into ¼ inch pieces then add to the bowl with the meat. Add all other ingredients and mix gently using a spoon. Taste the mixture and adjust the seasoning with salt and pepper then mound onto cold plates to be served.

Slather the slices of grilled bread with foie gras fat and grill both sides, serving 2 pieces per person with a few extra for folks who need more.

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