Braised venison hearts filled with Cumberland sausagemeat

Name: Braised venison hearts filled with Cumberland sausagemeat
Cuisine: British
Ingredients: 2 fallow hearts; 1 onion, finely chopped; 1 sprig of thyme; 50 g butter; 4 slices of back bacon; 200 g Cumberland sausage meat (amount will depend on size of heart); salt and pepper; salt and pepper; 1 tsp freshly chopped sage; 2 carrots, cut in small dice; 2 sticks of celery, cut in small dice; 50 g plain flour; 1.5 litres of venison or dark chicken stock; 1.5 litres of venison or dark chicken stock; 2 large tsp Dijon mustard

Offal

Preparation info

Serves
2

Difficulty
Easy

Appears in

Venison

By José Souto

Published 2015

About

Hearts are rich in iron and, unlike most other offal, have a meaty texture. Venison hearts can be braised as in this recipe but they can also be thinly sliced and pan fried. The size of the animal dictates the number of portions you will get from a heart: red and sika have large hearts and will give you 2 portions from an average animal. Fallow heart will give a large single portion and the smaller deer a more modest single portion.

Ingredients

Europe
United Kingdom
Main course

Ingredients

Method