Venison Heart Steak with Balsamic Molasses Reduction over Quinoa

By Chef Shelly Meyer
www.chefshellymeyer.com
IG: @chefshellymeyer 

Serves 4
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 40 minutes

Don’t leave your heart in the field!

For years we never saved venison hearts, thinking it was such a hassle. We left it, or when asked, gave it away. Until I learned how to prepare it correctly. Now we love it and it always comes home. We will do an initial overnight, salt-water soak, then drain and dry thoroughly, prior to freezing. If cooking immediately, follow the salt soak with the buttermilk one listed in the recipe below.

I like to treat the heart as a delicacy, rather than as a common pan-fried taco preparation. When it’s treated with appreciation, the heart will become a full-flavored steak dish. I like a composed plate which means the accompaniments must pair well with the flavor of the meat. Quinoa has an earthy flavor and this tangy sauce matches the depth of the protein.

I hope you enjoy this recipe and forevermore, bring your heart home.

Venison Heart Ingredients

• 1 Venison Heart
• 1 cup buttermilk
• 1/2 cup all-purpose flour
• 2 teaspoons Seasoned Salt for Everything (montanaflavor.com)
• 1 Tablespoon grapeseed oil
• 1 cup quinoa

Sauce Ingredients

• 1 Tablespoon butter
• 2 Tablespoons shallot, minced
• 1 clove garlic, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 2 Tablespoons molasses
• 1/2 cup balsamic vinegar
• 1 Tablespoon Worcestershire sauce

Instructions

1. Use a sharp knife to trim the heart, slicing off any tan colored fat. Then slice the heart into 1-inch thick steaks. Trim and remove the ventricles and heart strings.
2. Soak heart steaks in buttermilk for 30 minutes or up to overnight. This helps draw out any remaining blood and aids in tenderizing.
3. Cook your quinoa according to package directions. You can also substitute a different grain such as wild rice. Just be sure to add some seasonings like salt and pepper to the water to absorb into the grain to flavor while cooking.
4. Remove the heart steaks from the buttermilk and pat dry.
5. Add the seasoned salt to the flour and mix well. Dredge the heart steaks in the seasoned flour and knock off any loose flour. (If you eliminate the flour step, reduce the amount of seasoned salt or substitute with a gluten-free flour alternative.)
6. In a sauté pan over medium-high heat, add the grapeseed oil. When hot, pan sear the heart on both sides to a medium rare (125 - 130 degrees F). Remove to a plate, cover with tented foil, and let rest for 5 minutes.
7. In same pan over medium heat add the butter. When foamy, add the minced shallots and garlic with the salt and pepper. Sweat until onions are translucent (60 – 90 seconds). Then add the molasses and stir to combine. Then add the Worcestershire and balsamic vinegar. Bring to a simmer and reduce by a third or until it reaches a nappe consistency.
8. Serve the steaks drizzled with the sauce over Quinoa and topped with sauteed vegetables of your choice. I like snow peas or colored bell peppers with this dish. It’s a delicate meat so don’t choose a very hardy vegetable as it will overpower the heart. Enjoy!