Скачать или смотреть Smoked DEER HEART (Venison)

Incredible Smoked Deer Heart (Venison) ... marinated, smoked and seared. Read on ...

INGREDIENTS:

1 whole deer heart.
2 cups of beef marinade (any brand or homemade will do).
- - if making a homemade marinade, ensure it is heavy on Worcestershire and Soy Sauce.
1 small onion cut into one inch cubes.
2 teaspoons of fresh garlic
4 tbsp of salted butter
- - any other flavored fat would work also such as beef fat, ghee, or regular olive oil
1/2 cup dry red wine.
salt and pepper.

INSTRUCTIONS:

Wash the whole deer heart under cold running water.
Place the deer heart in the marinade completely covered for 24-48 hours in the fridge.
Remove the deer heart from the marinade and dry off with paper towels.
Place the deer heart on a cutting board and at the very top of the heart (i.e. the widest part), cut through the hard white fat (about 1/2 to 3/4 of an inch) perpendicular to the ventricles. The ventricles of the heart should then be exposed.
With a sharp knife, continue to carefully trim out ALL of the hard white fat around the heart.
Once all the exposed hard white fat is trimmed off, clean the heart until cold running water ensuring the ventricles are cleaned to the best of you ability. You are likely to find a clot somewhere in the ventricles.
Dry off the heart with a paper towel and place on a cutting board.
Cut the heart into about 1/2 to 3/4 inch steaks (perpendicular to the ventricles) starting at the widest end.
Liberally salt and pepper both side of the steaks.
Place the steaks in a smoker with your favorite wood (I used hickory). The goal is not to cook the steaks but to have them take on a light smoky flavor (similar to a condiment). My smoke was not very clean so I smoked them at about 140 degrees for only 30 minutes. If I went much longer the steaks may have taken on a harsh, bitter flavor from the unclean smoke.
Remove the steaks from the smoker and set aside.
Place 2 Tbsp of the fat (i.e. butter, beef drippings, ghee, olive oil) in a very hot skillet.
Saute the onions in the fat for about 5 minutes.
Add the garlic and continue to saute for another 3 minutes.
If the onions have absorbed most or all of the fat, move the onions to the outer portion of the pan and add an additional 2 Tbsp of fat to the pan. Stir and ensure there is plenty of sizzling fat in the center of the pan where you will place the steaks.
Add the steaks and saute on each side for approximately one minute.
- - You are looking for a medium-rare to medium doneness. Anything more than that and the heart may take on a slight unpleasant flavor.
Add the wine the last 15 seconds of cooking. BE AWARE this is likely to flame up for a few seconds (as you have witnessed).
Stir the steaks in the pan for a few seconds then remove to a plate.
Turn of heat and stir the remains in the pan.

TO SERVE:
Place a seared steak on a plate and top with the onion-garlic sauce.
Add salt if necessary.
Enjoy like I sure did !!!