Clay's Kitchen : Offal Recipes

Offal Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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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.


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