The heart is served with coconut lentils, roasted butternut squash "dice" and torn mitsuba leaves. We served a version of this dish at our Pop Up "dinner"/workshop today at Star Chefs International Chefs Congress.
Slow Cooked Venison Heart
1 venison heart/ 575 grams
5.75 grams salt
60 grams walnut oil
30 grams rice bran oil
2 cloves of garlic smashed
15 grams butter
Charred Pecan Topping (recipe below)
10 grams red wine vinegar
1 gram salt
Pre-heat a circulating water bath to 57°C.
Season the venison heart with the salt and put it into a vacuum bag. Put the walnut oil into the bag and then seal the bag. Put the venison heart into the water bath and cook for 9 hours. Remove the bag from the water bath and cool it in an ice bath for one hour, replenishing the ice as needed. Once the heart is fully chilled, remove the bag from the water bath and open the bag. Strain the cooking juices and reserve. Put the heart on a cutting board. Use a knife to butterfly the heart and remove the fibers and silver skin inside the chambers. Once the heart is cleaned it may be portioned into medallions. Use a sharp knife to score the exterior of the heart in a crisscross pattern. Set a medium sauté pan over a medium high heat. Coat the bottom of the pan with rice bran oil and when it begins to shimmer, put the venison heart medallions into the pan. Sear the heart on the one side until it is evenly browned, then turn down the heat to medium and turn the heart medallions over. Put the garlic and the butter in the pan and as the butter foams, use a large spoon to continuously baste the medallions. Transfer the medallions to a warm plate and let them rest for 5 minutes. Sprinkle each medallion with the charred pecan topping. Put the red wine vinegar and salt into the reserved venison heart cooking juices and stir to combine. Slice each medallion into 4 slices and arrange on a plate. Spoon the cooking juice vinaigrette over the top of the hearts
Charred Pecan Topping
50 grams pecans charred on one side
5 grams Rishi Tangerine-Ginger tea, ground and sifted
7.5 grams dark brown sugar
1 gram salt
5 grams zested salt cured venison heart
5 grams finely sliced chives
Put the pecans on a cutting board and chop finely. Put the chopped pecans in a bowl and add the tea, brown sugar and salt. Sift the mixture through a course strainer. Reserve the mixture until ready to serve. Right before serving mix in the venison heart and chives.