Whenever possible, I work to use all that I gather. I could definitely do more in this area, but I try to intentionally take one step at a time and integrate those steps in the future.
...this is also easier when the outcomes are delicious, as was the case with this stuffed venison heart served over a red wine reduction sauce.
Cleaning the heart:
This video helped with how to clean a heart: https://www.youtube.com/watch?v=bE46l9G4D7M. I end up including the top of the heart in this recipe, but it is more for show and to contain the stuffing than it is to eat. Be sure to get into the heart and cut out the tendons. I was able to get them without cutting the heart fully open. I also ran the heart under running water to clear out the blood.
Morel/leek/bacon stuffing:
1) Cook the bacon in a pan and then remove, leaving the grease.
2) Saute the leeks and rehydrated morels (picked last season) in the grease.
3) finely chop the bacon and add it back in (not shown in the picture).
Stuffed Heart bake:
1) Stuff the Morel/Leek/bacon stuffing into the top and bottom of the heart. Tie the top to the heart with cooking twine.
2) Rest the heart in a pan with an inch or so of beef stock. Cover the pan with tin foil to keep moisture in.
3) Bake at 350 for 1h20mins. You may be able to get away with less, but this was not overcooked.
Red sauce:
Follow Gordon Ramsay's Shallot & Red Wine sauce recipe: http://www.bbcgoodfood.com/recipes/2514/shallot-and-red-wine-sauce
Ingredients
250g shallots, sliced
4 tbsp olive oil
1 garlic clove, lightly crushed
sprig rosemary
5 tbsp balsamic vinegar
400ml red wine
400ml beef stock or brown chicken stock, preferably homemade
knob of butter
Method
Sauté the shallots in a medium saucepan with the oil over a high heat for about 3 mins until lightly browned, stirring often. Season with ground black pepper and add the garlic and rosemary. Continue cooking for a further 3 mins, stirring often to prevent the shallots burning.
Pour in the vinegar and cook until evaporated away to a syrup, then pour in the wine and cook until reduced by two thirds.
Pour in the stock and bring to the boil. Turn down the heat and simmer until reduced by two-thirds again, to around 250ml. Remove the garlic and rosemary. Add a little salt to taste and finally 'monte' (whisk) in a knob of butter. Add any juices from the steaks just before serving.
(Recipe originally printed in Good Food magazine, November 2005)
I removed all the herbs and shallots at the end and added them to a venison stew I was also making. I wanted the red sauce to be liquid only. I would also cut the balsamic vinegar in this recipe quite a bit,
Finally, pool the red wine sauce and place the heart on top. Dribble the remaining sauce on top. Enjoy!
