Heart Skewers With Garlic, Ginger and Chile Oil
Note: Beef heart or lamb heart can be substituted for venison heart. This recipe also can work with cuts from the leg. If using leg, cut the steak into bite-sized chunks (about 3/4-inch cubes), that are easily pierced by the skewer without breaking up. Follow the same procedure described below. From “Venison: The Slay to Gourmet Field to Kitchen Cookbook,” by Jon Wipfli, who says this is his favorite recipe in the book.
• 1 venison heart (about 2/3 to 3/4 lb.; see Note)
• 1/2 c. grapeseed oil
• 5 Thai chiles, thinly sliced with seeds
• 2-in. knob fresh ginger, peeled and diced
• 2 garlic cloves, minced
For the meat: Begin by getting your grill nice and hot. Clean the heart of any fat and white veins. Dice it into roughly 1/2-inch cubes and place the cubes on presoaked bamboo skewers, 4 to 5 pieces per skewer. Place the skewers on your grill and turn them only once while cooking them to medium-rare.
For the dressing: In a sauté pan, combine the oil, chiles, ginger and garlic, and place the pan on the stove over medium-low heat. Slowly cook the aromatics until they just begin to brown, about 6 minutes. Then immediately pull the pan from the heat. The oil can be stored in the refrigerator in a tightly sealed jar for up to 1 week.
To finish: Remove the skewers to a plate and brush them generously with the aromatic oil. Serve immediately.
Nutrition information per serving:
Calories 180 Fat 15 g Sodium 25 mg
Carbohydrates 1 g Saturated fat 2 g Total sugars 0 g
Protein 10 g Cholesterol 70mg Dietary fiber 0 g
Exchanges per serving: 1 ½ lean protein, 2 ½ fat.