Venison Heart Tacos: The Best of the Rest

Written by on in Meats
Venison Heart Tacos: The Best of the Rest
Print

Venison Heart Tacos: The Best of the Rest

Cuisine: Mexican, AmericanDifficulty: Easy
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

Ingredients

  • 1/2 moose heart, cleaned from silver skin and tendons, and cut in 10cm (4″) wide steaks

  • 1 tsp of salt (or to taste)

  • 1 tsp of vegetable oil

  • 1 tsp of paprika

  • 1/2 tsp of cumin

  • 1/4 tsp of cayenne pepper (or to taste)

  • Avocado Crema

  • 1 ripe avocado, pitted and skin removed

  • 1/4 cup of sour cream

  • juice of 1 lime

  • 1 tbsp of cilantro

  • The Tacos

  • 8 soft tortillas (corn or flour)

  • 2 cups of red cabbage, VERY thinly sliced

  • 1/2 cup of onion, chopped

  • Additional cilantro, roughly chopped

Directions

  • Clean the venison heart to get flat steaks. Mix the salt, the paprika, the cumin and the cayenne pepper and cover the heart steaks with the spice mixture.
  • Heat a large skillet under medium-high heat. When hot, coat the bottom of the skillet with the vegetable oil and place the heart steak in the skillet. Cook for 2-3 minutes per side, or until rare to medium-rare (DO NOT OVER COOK HEART!). Remove the heart from the skillet and let rest.
  • Make the crema by blending all the ingredients of the crema in a blender until smooth.
  • Cook the soft tortillas as indicated on the pack (15 sec in the micro wave, or 30 seconds per side in a dry skillet under medium heat).
  • When rested for 5 minutes, cut the heart steak in thin slices of 5cm (2″) long.
  • Assemble the tacos by putting a generous amount of heart slices in the middle of the taco, then the crema, the onions, the cabbage and topped with the cilantro. Now, enjoy!

SUBSTITUTIONS – Since we do not always have success when going outdoors or not everyone practices hunting, fishing or picking. here are a few ideas to substitute the harvested ingredients:

  • The moose heart can be replaced with any grocery bought steak (I recommend sirloin) or pork tenderloin. Adjust seasoning cooking time depending on the size of the cut.
  • The moose heart can be replaced with any venison heart, venison steaks or waterfowl breast. Adjust the seasoning and cooking time depending on the size of the heart.

Laisser un commentaire

Your email address will not be published. Les champs obligatoires sont indiqués avec *