MeatEater Recipe: Seared Venison Heart with Whiskey Butter

hey guys I'm Danielle Pruitt and today I want to share a new recipe for cooking with one of my favorite cuts which is the heart so if you're out in the field or camping and you have a successful hunt I know that you have minimal amount of ingredients on you so I developed a super simple recipe that has really big flavors it's a venison heart coated with a coffee rub and served with a whiskey butter pan sauce most of the ingredients in the coffee rub are something you might already have in your camping pack or hunting pack it's just coffee a little brown sugar salt and pepper if you're making this in advance I like to add a little extra time those herbs add a little bit more savoriness to the recipe and you'll just grab a few pinches and sprinkle it over the meat you can give it a nice healthy portion and then you'll flip it over and do the other side if you notice that my heart is already cut into two different pieces basically I took the heart split it open and laid it flat if you need some instructions on how to do that or how to trim the heart there's the video you can watch on youtube through the mediator channels on how to clean a heart alright so the next step after our meat is season is that we need to get a pan really hot you want to add the pan to the fire and once the pan is hot then you're gonna drizzle enough oil use something with a high smoke point into the pan so that you can coat the bottom of the surface and then you're gonna lay each piece of meat down now because of the meat are two different thicknesses one is gonna be really thin and one's gonna be much thicker they're gonna cook at different rates so just be conscious of that and make sure that you flip the skinnier piece before maybe 1 to 2 minutes max per side and then the thicker piece might take 2 to 3 minutes per side you notice that your pans not quite hot and it's not getting quite as much browning action you can always put it directly on the heat if you notice it's getting too hot and you're worried about a burning before cooking all the way through just slide it off the heat I don't have a big grill grate to move it around have a shovel so that you can move coals to the side or directly under so that you can adjust the heat to what you need [Music] we want to make sure that the meat is still just a little pink in the middle sort of the way that you would eat a steak after you've removed the steaks from the pan you're gonna deglaze it which means adding some liquid to scrape up all the fawns or the little cracklings left over from the cooked meat and the seasonings that are stuck at the bottom of the pan and you'll just pour in maybe two tablespoons worth and let it lift everything off the pan and then you're gonna add about two tablespoons of butter I like to swirl it in and shake the pan around as it melts so that you're sort of emulsifying those two ingredients and don't overcook it you don't want to brown the butter because the oil and the milk fat will separate and you won't get a nice emulsified sauce so shake it around and just when the butter is melted then you'll just pour it over the meat and serve it I reserved a little bit of this coffee rub and I just like to add a couple sprinkles seasoned the whiskey butter sauce once she starts to notice that it's emulsified I like to take it off the heat before you brown the butter and separate the fat from the milk solids and then just pour it over the meat all right so here it is celebrate a successful hunt where the coffee-rubbed menacing heart served or the whiskey butter pan sauce [Music] you [Music]

Channel: MeatEater

Views: 501,297

Keywords: steven rinella, meateater, meat eater, steve rinella, wild game, venison, venison heart, whiskey, whiskey butter, how to cook heart, cooking, recipe, culinary

Id: B8nOaB2_Lus

Length: 4min 26sec (266 seconds)

Published: Wed Oct 09 2019