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Stumped for a holiday appetizer? If you want to wow your guests, here is a recipe for venison heart bruschetta that they will gobble-up and will leave them wondering why didn’t try heart sooner. Here's a step-by-step guide so you can follow along with the recipe. For a step-by-step guide to preparing heart, click here.For more details on how to cook heart, click here.Ingredients 10 small fresh venison heart slices, about 4 to 6 ounces total. Click here to learn how to prepare these.
2 tbs. whole seed rustic mustard
2 tbs. dijon mustard
1 tbs. minced shallot
2 tsp. minced chives
2 tbs. champagne vinegar
1 charred red pepper
4 slices charred red onion
¼ cup robust olive oil (NOT extra virgin)
2 tsp. honey
¼ cup fresh chervil
2 cup watercress (could use arugula, or any green with a slight bite)
8 oz. softened goat cheese with minced chives
balsamic vinegar, to taste
baguette Bruschetta Drizzle and Marinade 2 tbs. whole seed rustic mustard
2 tbs. dijon Mustard
1 tbs minced Shallot
1 tbs minced chives
2 tbs. champagne vinegar
2 tsp. honey
1/4 cup olive oil (not virgin or extra virgin) 1. Roast red pepper over open flame, turning it to produce an even char on all sides 2. Char thin slices of red onion over flame, on both sides. 3. Cut angular slices of the baguette for increased surface area. Ten pieces of bread should do the trick. 4. Char the baguette slices quickly over an open flame to retain moisture and soft texture. No butter or olive oil is necessary. Toast the bread one or two at a time, and then remove to a cutting board. 5. Spread softened goat cheese on the bread. 6. With skin and seeds removed, julienne the roasted red pepper and onion, then chop them coarsely. 7. Marinate venison heart slices (see below), then drain excess marinade and discard. Set some unused marinade aside—you'll use this later. Bruschetta Drizzle and Marinade
2 tbs. whole seed rustic mustard
2 tbs. dijon mustard
1 tbs minced shallot
1 tbs minced chives
2 tbs. champagne vinegar
2 tsp. honey
1/4 cup olive oil (not virgin or extra virgin) Directions: Mix in medium bowl and whisk gently until blended. Divide into two portions. Marinate the heart slices in one, set aside the other to drizzle over bruschetta when serving. 8. Lay heart slices into preheated skillet. 9. Sear for 45 seconds to a 1 minute. Flip and sear second side for 45 seconds to 1 minute. 10. This is how the heart should look when it’s ready for removal. 11. Immediately drizzle some of the leftover marinade onto the heart slices. 12. Let stand for approximately 5 minutes. 13. After the heart has rested, transfer a slice to each piece of toast. 14. Combine chopped red pepper and onion, top venison with roasted vegetables. 15. Transfer bruschetta pieces to a plate and dress with watercress, chives, and any leftover marinade as desired. Add an aged balsamic, and enjoy!
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