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Recipe from: Chichi Wang
Servings: 4 as a appetizer
a few chunks impeccably fresh heart, beef of venison, about 4 ounces
a squeeze of lemon
1 tablespoon diced capers
1 teaspoon Worcestershire sauce
salt and pepper to taste
Trim the heart for use: remove the tissue and the sinew, as well as the fat around the edges of the heart and inside the separate chambers. Use the majority of the heart for a cooked preparation, if you so desire, and reserve about 4 ounces for the tartare.
Very finely dice the chunks of heart. Add the seasonings, adjusting the flavors to taste. Serve as is, or with rounds of crostini on the side.