Venison Heart and Red Wine Reduction

Venison Heart and Red Wine Reduction

So I know our mantra is no long story recipes, and that’s not what this is. It’s just going to be laid out a little different than the traditional recipes, mainly because measurements are totally relative to the venison heart and your cast iron skillet. So, on with it shall we.

First you will want to trim and slice your venison heart. You will want to trim off all the fat that you see on the outside of the heart. Then slice off the top getting rid of all the tubes. Throw all this away. Wash heart out with cold water.

Now slice your heart into 1/2 inch steaks. There will also be some white fibrous areas inside the ventricles, be sure to get those out also. Basically, if it’s white, trim it off.

Wash the steaks with cold water one more time, pat dry and season with salt and pepper.

Now you’re cooking.

2 TBS butter

1 TBS minced garlic

1/4 cup diced Vidalia onion

1/4 cup red wine.

Sauté diced onions, minced garlic and butter in cast iron skillet over medium high heat. Cook till onions just start to brown on the edges.

Move onions to the edges of the skillet and add steaks cook for about a minute and a half on each side, for medium rare.

Remove the steaks to rest, stir in red wine, reduce and serve over the venison heart steaks.