{"id":481,"date":"2021-09-20T21:46:15","date_gmt":"2021-09-20T21:46:15","guid":{"rendered":"https:\/\/prisedujour.com\/?p=481"},"modified":"2021-09-21T20:34:07","modified_gmt":"2021-09-21T20:34:07","slug":"venison-heart-tacos-the-best-of-the-rest","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2021\/09\/20\/venison-heart-tacos-the-best-of-the-rest\/","title":{"rendered":"Tacos au c\u0153ur de venaison\u00a0: le meilleur des restes"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n
\n\t\t\t\t
\n\t\t\t\t\t\"Venison\n\t\t\t\t\t
\n\t\t\t\t\t\t
\n\t \n\t \t\n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t \n \t \t <\/g>\n \t \t<\/SVG>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\n\t\t <\/figcaption>\n\t\t\t\t<\/figure>\n\t\t\t<\/div>\n\t\t\t
\n\t\t\t\t

Venison Heart Tacos: The Best of the Rest<\/h2>Cuisine: Mexican, American<\/mark><\/span>Difficulty: Easy<\/mark><\/span><\/div>
<\/span>Servings<\/span>

4<\/p>servings<\/span><\/div>

<\/span>Prep time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Cooking time<\/span>

15<\/p>minutes<\/span><\/div>

<\/span>Total time<\/span>

30<\/p>minutes<\/span><\/div><\/div><\/div>

Ingredients<\/h3>
  • <\/span>

    1\/2 moose heart, cleaned from silver skin and tendons, and cut in 10cm (4″) wide steaks<\/span><\/p><\/li>

  • <\/span>

    1 tsp of salt (or to taste)<\/span><\/p><\/li>

  • <\/span>

    1 tsp of vegetable oil<\/span><\/p><\/li>

  • <\/span>

    1 tsp of paprika<\/span><\/p><\/li>

  • <\/span>

    1\/2 tsp of cumin<\/span><\/p><\/li>

  • <\/span>

    1\/4 tsp of cayenne pepper (or to taste)<\/span><\/p><\/li>

  • Avocado Crema<\/strong><\/li>
  • <\/span>

    1 ripe avocado, pitted and skin removed<\/span><\/p><\/li>

  • <\/span>

    1\/4 cup of sour cream<\/span><\/p><\/li>

  • <\/span>

    juice of 1 lime<\/span><\/p><\/li>

  • <\/span>

    1 tbsp of cilantro<\/span><\/p><\/li>

  • The Tacos<\/strong><\/li>
  • <\/span>

    8 soft tortillas (corn or flour)<\/span><\/p><\/li>

  • <\/span>

    2 cups of red cabbage, VERY thinly sliced<\/span><\/p><\/li>

  • <\/span>

    1\/2 cup of onion, chopped<\/span><\/p><\/li>

  • <\/span>

    Additional cilantro, roughly chopped<\/span><\/p><\/li><\/ul><\/div>

    Directions<\/h3>
    • 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.<\/li>
    • 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.<\/li>
    • Make the crema by blending all the ingredients of the crema in a blender until smooth.<\/li>
    • 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).<\/li>
    • When rested for 5 minutes, cut the heart steak in thin slices of 5cm (2″) long.<\/li>
    • 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!<\/li><\/ul><\/div>
      \n\t\t\t\t\t

      <\/div>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:<\/h3>\n\t\t\t\t\t
      • 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.<\/li>
      • 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.<\/li><\/ul>\n\t\t\t\t<\/div>