Fried Venison Heart
Yield
4 servingsPrep
10 minCook
25 minReady
40 minLow Fat, Low Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
venison heart
|
* |
| 1 | medium |
onions
sliced |
|
| 1 | teaspoon |
prepared mustard
|
|
| 1 | teaspoon |
pickling spices
|
*
|
| 1 | teaspoon |
salt
|
|
| 3 | teaspoons |
white wine vinegar
|
|
| 1 | cup |
red wine
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 2 | teaspoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
venison heart
|
* |
| 1 | medium |
onions
sliced |
|
| 5 | ml |
prepared mustard
|
|
| 5 | ml |
pickling spices
|
*
|
| 5 | ml |
salt
|
|
| 15 | ml |
white wine vinegar
|
|
| 237 | ml |
red wine
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1E+1 | ml |
butter
|
|
Directions
Split heart in half.
Remove all vents and ducts. Mix onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl.
Soak heart in marinade overnight. Dredge pieces in flour and fry in butter over high heat.
When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer.
