Venison Heart and Brown Rice
This is an excellent dish to serve for a buffet or Sunday night supper.
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- venison heart
- 2 c
- fresh chopped tomatoes
- 2 Tbsp
- cooking oil
- 1 large
- onion, chopped
- 2 c
- cooked brown rice
1Prepare 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
2Place 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.
3Cover 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
4Spoon the pan juices over the rice.
Let bake until rice has browned.
Serve with sprigs of basil and parsley, around the rice.