Note: The meat and egg yolk are completely raw here so if you have any concerns about how the heart was handled or processed, or are nervous about food-borne bacteria, this probably isn't the recipe for you. There are risks with rare or raw meat. For the record. I prepared and ate this last night and have not died yet, or had any ill-effects.
![Image]()
Ingredients:
1 deer heart finely chopped or ground
2 tbsp very finely chopped shallots or red onion
1 tbsp lemon zest
1 salted anchovy finely chopped(if you don't want to use an actual anchovy you can substitute some Worcestershire(1.5 tsp)
1 tbsp olive oil
2 tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp chopped capers
2 tbsp finely chopped parsley
2 tsp chopped chives(optional)
1 egg yolk
Freshly ground pepper
Sea Salt
1 baguette, sliced, brushed with olive oil and lightly grilled or toasted in a pan.
Directions:
Keep the heart cold and frosty(but not frozen).
Trim all the outer lining and non-muscle tissue from the inside and outside of the heart. Remove all the sinew, veins, etc...
Finely and evenly dice(or grind) the heart. Place in small mixing bowl.
Gently mix in all the ingredients except the egg yolk, salt, pepper, and a little bit of the olive oil.
Spoon the mixture onto the center of a serving plate. Drizzle with the rest of the olive oil, spoon the egg yolk, whole, on top of the mixture, and sprinkle with salt and pepper.
Note: make sure you keep the mixture cold until serving.
Toast some sliced baguette that's been brushed with olive oil in a pan, and place around the meat mixture.
![Image]()
Sent from my iPhone using Tapatalk
Ingredients:
1 deer heart finely chopped or ground
2 tbsp very finely chopped shallots or red onion
1 tbsp lemon zest
1 salted anchovy finely chopped(if you don't want to use an actual anchovy you can substitute some Worcestershire(1.5 tsp)
1 tbsp olive oil
2 tsp Dijon mustard
1 tbsp red wine vinegar
1 tbsp chopped capers
2 tbsp finely chopped parsley
2 tsp chopped chives(optional)
1 egg yolk
Freshly ground pepper
Sea Salt
1 baguette, sliced, brushed with olive oil and lightly grilled or toasted in a pan.
Directions:
Keep the heart cold and frosty(but not frozen).
Trim all the outer lining and non-muscle tissue from the inside and outside of the heart. Remove all the sinew, veins, etc...
Finely and evenly dice(or grind) the heart. Place in small mixing bowl.
Gently mix in all the ingredients except the egg yolk, salt, pepper, and a little bit of the olive oil.
Spoon the mixture onto the center of a serving plate. Drizzle with the rest of the olive oil, spoon the egg yolk, whole, on top of the mixture, and sprinkle with salt and pepper.
Note: make sure you keep the mixture cold until serving.
Toast some sliced baguette that's been brushed with olive oil in a pan, and place around the meat mixture.
Sent from my iPhone using Tapatalk
