The heart of venison stew
Instructions
Divide in half the hearts lengthwise and wash them under running water.
Eliminate big vessels by cutting the tops of hearts, then sprinkle them with salt and pepper.
You heat the oil in a saucepan, put the hearts and let them fry over high heat until they are uniformly coloured.
Add the onion rings thin and small fry themselves until they are slightly browned.
Pour the game Fund, bring to the boil, flavored with peppercorns, thyme and cloves and continue cooking in the oven (190 degrees) to the saucepan covered, for 60-80 minutes.
When finished, remove the hearts from pan, slice them and put them aside.
Pass through a sieve the cooking and collect the proceeds in a pan, then add salt and pepper.
Put the slices of heart in the sauce and let it warm up all together for a few moments, sweet focus.
Melt the butter in a saucepan and put the figs cut in half, then passed them in the oven for about 5 minutes.
Serve sliced hearts, along with their sauce, figs and linguine or tagliatelle in white.
Ingredients and dosing for 4 persons
- 2 boar hearts of about 300 g each
- 2 cl of olive oil
- Salt
- White pepper
- 100 g of onions
- 100 cl of game fund (see recipe)
- 2 sprigs of thyme
- 5 grains pepper
- 2 cloves
- 4 fresh figs
- 20 g of butter