I start with a quick marinade to help add a little extra flavor and soften up the meat before a super fast saute. Here I use the heart like I would any other cut of meat in a stir-fry. With these 3 cutlets, you can move on to make a number of recipes, this one included. As a final step, I like to pull away the thin (see-through) skin around the outside, but that is not really necessary. When all is said and done you should end up with 3 main cutlets of varying sizes. Then once you cut the heart open you will see the inner walls look a little bit like cobwebs. Venison tends to be pretty lean, but there will still be a bit of fat at the top of the heart that needs to be trimmed away. Another thing that you often will have to think about when cooking with heart is getting it trimmed properly. These methods are a pretty sure fire way to keep the heart from getting overcooked. It’s for this reason that I prefer a quick stir fry or high heat grilling for the heart. It’s also a muscle that gets tough when cooked very easily. While it’s a muscle like any other meat, it has a unique texture that can put some people off. Get some tomatoes, onions, jalapeños, limes and garlic and introduce them to the grill.Venison heart, like the heart of any animal, is one of those things that can be an acquired taste. I really like to make fire roasted salsa. I have been thinking about getting a tortilla press for quite a while now and it was about time to invest in one.īesides a good tortilla, a taco needs a solid salsa. During my time traveling to Mexico, California and Texas, I had the chance to eat a ton of great tacos and try amazing fresh tortillas. In addition, I believe corn tortillas just have a much better flavor. Mainly since I love building them, and like that I can just eat more tacos. I really like those tiny street taco corn tortillas. Once I made up my mind that I wanted to turn that heart of mine into delightful tacos I started to build it in my head. Often I start thinking about them days in advance. I usually don’t just wing it totally on dishes like this. Since this was going to be not any kind of taco Tuesday, but my first attempt on venison tacos I decided to go “all in”.
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