Tips for turning a venison heart into a pot roast or stew?
Hi I'm hoping to hear your thoughts:
I was looking for recipes for a venison heart and was interested to hear someone mention they had it growing up as a pot roast, http://chowhound.chow.com/topics/752222 (about 6th reply post down)!
My plan was to find a pot roast recipe I like and simply replace the roast meat with the heart meat.
For the pot roast recipe I am thinking either one with some sugar such as this, http://www.grassfedrecipes.com/veniso...
or this which has apple juice instead: http://www.tasteofhome.com/recipes/ve... or probably a bit healthier one w/o sugar such as this http://wiredtohunt.com/2010/11/01/ven... or this https://www.ahealthiermichigan.org/20...
Or I'm thinking of cutting the heart into stew chunks and subbing it in for any stew recipe, such as http://www.free-venison-recipes.com/s...
I'm just curious if you think it will work and what your thoughts are regarding simply subbing out the roast meat with the heart meat without altering anything else?
I would add the heart meat, cut in smaller pieces, in addition to using venison meat, cut in larger stew sized pieces. The smaller bits of heart meat will add a different texture and taste component to the regular venison stew meat.
I modified a Bourguignon Recipe for grass fed beef heart and it would prob work with Venison as well. It was really really good.
Beef Heart Bourguignon-
Heat oven to 350.
3lbs beef heart, large cubed as much fat as possible removed.
Coat with flour S&P and brown in frying pan with some oil. (deglaze the pan with some of the wine)
In dutch oven, 2 strips bacon sauteed, add 2 onions and whole garlic cloves from one head. Saute until brown.
Add beef, green peppercorns & 5 smashed juniper berries. Add one and half bottles of red wine and a glass of water. Bring to a boil.
Cover put in oven for 3 hours.
Remove from oven. Skim fat from top with a spoon. uncover and simmer on the stovetop for another hour to reduce the gravy. Add extra flour at this point if desired.
Serve with crusty bread.