Andrew Zimmern: Grilled Venison Hearts

Andrew Zimmern: Chef and Host of Bizarre Foods on the Travel Channel

Andrew Zimmern: Chef and Host of Bizarre Foods on the Travel Channel

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I would encourage you to try the single most delicious meat you will ever have, and those are the hearts of animals. This is one of the most incredible meats that you will ever eat. It is meltingly tender. When you open it up, it has, obviously, the ventricles and the aorta, so you just have to trim those out. They make total sense. They look like straws. You just pull them right out, very, very easy. I'm gonna season these with salt. [BLANK_AUDIO] I sort of wanna cook these 65% to 75% of the ways I get a nice sear on one side, flip them over and then let them rest. Most importantly I guess is the garnish. These are poached shallots. Poach them in honey and wine and then just squeeze them and you get these wonderful shallot rings. Little egg, little flour, cornstarch. Create a nice beautiful batter. Once you have nice, sticky, beautiful little shallot pieces, start deep frying. They don't take very long to cook. I drain them on a towel or paper towel, season with salt, and let them rest. So, classic sauce gribiche, parsley leaves, marjoram, basil tarragon, jalapenos that have been roasted and seeded. Tiny little [UNKNOWN], capers, anchovies, shallot, hardboiled egg. Lemon juice. Olive oil. Classic sauce Gribische, down on the plate. Get our salad, this is just baby arugula. Take a nice piece of my rested heart, slice this just a little thinner. Season that with a little salt, a little bit of the arugula, and these hot, crispy little shallots. And that, my friends, is that heart dish. [APPLAUSE]
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Andrew Zimmern: Grilled Venison Hearts


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