Clay's Kitchen : Offal Recipes

Offal Recipes

© Copyright 1995-2017, Clay Irving <>, Manhattan Beach, CA USA

 Subscribe in a reader |
Share |

Venison Heart Tartare

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.

Search for Recipes, Search using Google, or Return to Cookbook Index