Ingredientes para Iowa Fried Venison Heart
- 1 venison heart (about 1 1/2 lbs)
- 1/2 cup chopped yellow onion
- 2 tablespoons Dijon mustard
- 1 teaspoon pickling spice
- 1 teaspoon salt
- 2 tablespoons white wine vinegar
- 1/4 cup dry red wine
- 1 cup all-purpose flour
- 1/2 cup butter
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Cómo preparar Iowa Fried Venison Heart
- Split the venison heart in half lengthwise.
- Carefully remove all membranes, veins, and ducts from the heart halves.
- In a large glass bowl, whisk together 1/2 cup chopped yellow onion, 2 tablespoons Dijon mustard, 1 teaspoon pickling spice, 1 teaspoon salt, 2 tablespoons wine vinegar, and 1/4 cup dry red wine.
- Place the venison heart halves in the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate overnight (or for at least 6 hours).
- Dredge the marinated heart pieces in 1 cup all-purpose flour, ensuring they are evenly coated.
- Heat 1/2 cup butter in a large skillet over medium-high heat. Add the heart pieces and fry until both sides are deeply browned, about 3-4 minutes per side.
- Reduce heat to medium-low. Continue cooking for an additional 5-10 minutes, or until the internal temperature reaches 160°F (71°C).
- Remove from skillet and let rest for 5 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
102 g
Sugar
25g
Fat
24g
Carbs
5g