Venison Heart and Brown Rice

Russ Myers

By
@Beegee1947

The Native Americans used to eat the warm heart of their prey in order to inherit their spirit. It was also a way to honor the animal, and use every part of it.
This is an excellent dish to serve for a buffet or Sunday night supper.


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Rating:

Comments:

Serves:

4

Prep:

20 Min

Cook:

3 Hr

Method:

Bake

Ingredients

1
venison heart
2 c
fresh chopped tomatoes
2 Tbsp
cooking oil
1 large
onion, chopped
2 c
cooked brown rice

Directions Step-By-Step

1
Prepare the heart by cutting diagonally, (that seems to improve the tenderness of the meat).
Wash well, cutting out the veins and arteries.
Slice to preferred thickness
2
Place prepared heart slices in baking dish, cover with two cups chopped fresh tomatoes.
Pour two tablespoons oil over the tomatoes and add one chopped onion.
3
Cover and bake in a slow oven at 300 F to 325 F for about two to three hours, (depends on how thin heart is sliced).

From 30 to 45 minutes before serving, remove from oven and lay two cups cooked brown rice over the heart
4
Spoon the pan juices over the rice.

Let bake until rice has browned.

Serve with sprigs of basil and parsley, around the rice.

About this Recipe

Course/Dish: Wild Game
Main Ingredient: Wild Game
Regional Style: American
Other Tag: Heirloom