COUNTRY – FRIED VENISON HEART
COUNTRY – FRIED VENISON HEART
For best results, rinse and purge the heart with fresh clean water, or soak overnight in saltwater brine.
COUNTRY – FRIED VENISON HEART
For best results, rinse and purge the heart with fresh clean water, or soak overnight in saltwater brine.
COUNTRY – FRIED VENISON HEART
Ingredients
  • 1 venison heart trimmed
  • cups all purpose flour
  • 2 tablespoons corn starch
  • 1 teaspoon cayenne powder
  • ½ teaspoon Sea salt
  • 1 teaspoon garlic powder
  • ½ teaspoon freshly ground black pepper
  • 2 eggs
  • 2 tablespoons milk
  • bacon fat lard, or vegetable oil
For the Gravy:
  • 2 tablespoons pan drippings or butter
  • 2 tablespoon all purpose flour
  • 2 cups milk or chicken stock
  • sea salt and fresh pepper to taste
  • Chopped fresh parsley to garnish
Instructions
  1. Slice the venison heart crosswise into 1/3 inch steaks. Place each steak between 2 pieces of waxed paper and pound into thin cutlets.
  2. Whisk the cayenne powder, sea salt, garlic powder, cornstarch and black pepper into 1 cup of flour and place in a shallow plate. Add 1 cup of flour to a second shallow plate. Whisk the eggs and milk together and transfer to a third shallow plate.
  3. Dredge each venison cutlet in the flour, then in the egg mixture, and then in the seasoned flour. Coat each side evenly.
  4. Heat about ½ inch of fat in a heavy skillet. Add the cutlets and fry 2 -3 minutes per side, until golden brown. Remove from the skillet to a platter and keep warm in a 200-degree oven.
  5. To prepare the gravy, lower the pan heat to medium. Add the flour to the pan drippings and stir and cook until a light brown roux has formed. Be sure to scrape up all the pan drippings. Add the milk, a small amount at a time, whisking to make a sauce. Season to taste with sea salt and fresh pepper. Simmer until thick.
  6. To serve: Spoon the gravy over the venison cutlets and garnish the plate with chopped fresh parsley.
Recipe Notes

Nutritional analysis per 4 ounce serving with ½ cup gravy: 299 calories, 24 grams protein, 10 grams carbohydrates, 26 grams fat, 489 mg. sodium, less than 1 gram fiber.

Serves 4 or more.

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