Red Whine Marinated Grilled Venison Heart with Mustard Sauce, with Gruyere Cheese Potato Galette

Red Wine Marinated Grilled Venison Heart with Mustard Sauce, with Gruyere Cheese Potato Galette
​by Bobbie Jo Wasilko
He Hunts She Cooks

Serves 4

Here at the He Hunts She Cooks kitchen, we like to utilize as much of the animal as possible. Some of our favorite parts are what we call the “wobbly bits”! Don’t shy away from using venison heart.  Marinating in red wine for several hours and a quick trip to the grill makes this a yummy treat!

For the Marinade

• 2 Cups Cabernet Sauvignon Wine
• 1/4 cup Olive Oil
• 1 Tbs/ Kosher Salt
• 1 tsp. Juniper Berries
• 1 tsp. Black Peppercorns
• 1 tsp. Whole Coriander
• 2 Bay Leaves
• 5 Garlic Cloves (or two heaping tablespoons, minced garlic)

For the Venison

• 2 Venison Hearts
• 2 pints Yellow, Orange, and/or Red Cherry Tomatoes
• 2 medium Onions, peeled and cut into 2 inch pieces

For the Mustard Sauce

• 1 Shallot
• 2 Tbs. Grape Mustard (or dijon mustard)
• 2 Tbs. Mustard Seed
• 1 Tbs. Sugar
• 3/4 cup Heavy Whipping Cream
• 3 tsp Fresh Tarragon Leaves, minced
• 2 tbs. Vegetable Oil (canola, or grape seed)

Potato Galette

• 1/2 cup Bread Crumbs
• 4 Tbs. Butter (2 for the bread crumb topping and 2 divided between the 4 galettes)
• 1 tsp. Dried Parsley
• 1/2 tsp. Onion Powder
• 2 Russet Potatoes
• 1/2 cup Shredded Gruyere Cheese
• Salt and Pepper to taste
• Oil for the tart pans

For the Marinade

• Mince the garlic and set aside.
• Pour the wine in a small pot and heat for 3 minutes over medium heat to remove the “raw” alcohol taste, remove from heat and cool completely.
• While the wine cools, add the juniper berries, peppercorns, and whole coriander to a small sauté pan, and heat over medium-high heat, swirling the pan to keep the spices from burning, about 2 minutes.
• Add the toasted spices, and the bay leaves to a spice grinder (or coffee grinder).
• Grind the spices and bay leaves until finely ground.
• Add all the ground spices, minced garlic, salt, oil, and cooled wine to a zip lock bag or glass casserole dish.

For the Venison

• Cut the venison heart in half and remove the ventricles, fat and gristle.
• Cut the meat into 3 inch long strips.
• Add the sliced venison heart to the marinade.
• Cover the dish with saran wrap (or seal the bag) and refrigerate for at least 6 hours or overnight.

For the Mustard Sauce

• Add oil to a small sauce pot.
• Mince the shallot and add it to the pot and sauté over medium heat, for 2 minutes.
• Then add the dijon mustard, mustard seeds, sugar in the sauce pot.
• Turn down the heat to low and add the heavy cream and minced tarragon, stir, set aside, and keep warm.

To Finish

• Heat the grill to 400 degrees.
• Skewer the venison heart, tomatoes and onions, alternating between them.
• Grill the venison no more than 2 minutes per side (do no overcook).
• Serve with mustard sauce and sides of your choice.

For the Potato Galette (Optional)

• Pre-heat the oven to 375 degrees.
• Melt the butter in a microwave safe bowl, and add the bread crumbs and dried parsley, and mix.
• Spread bread crumbs on a baking sheet.
• Place in the oven and bake until toasty brown.
• While the bread crumbs are toasting, oil a 4 inch individual spring form tart pan.
• After the bread crumbs are toasted, portion the crumbs to the bottom of the each of the tart pans, set aside.
• Slice an unpeeled russet potatoes into very thin slices on a mandolin, or sharp knife.
• Lightly season the potato slices with salt and pepper.
• Layer the slices of potato and alternate with some cheese for every two layers of potato.
• Fill over top of the tart pan with one more layer (they shrink when baked).
• Add a pat of butter 1/2 tablespoon on top of each galette.
• Cover the tart pans with aluminum foil and place the tart pans in the oven for 35-45 minutes.
• Remove from the oven when they potatoes can be pierced with a knife.
• Carefully flip the tart pans onto a plate (**Caution! They will be hot!),
• Remove the bottom of the spring form tart pan, so the bread crumbs are now positioned on the top of the potato galette.
• Serve with the venison heart skewers and mustard sauce.

Notes

• The potato galette is optional. A side of Potato Salad or baked potato would work well too.

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