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Quick-Fried Venison Heart with Rosemary and Juniper
Venison heart sliced thin, marinated overnight in olive oil, vinegar, rosemary and juniper, then seared hard for a minute a side. Lean, tender and deeply flavored.
- YieldServes 4
- Hands-on25 min
- Total12 h 30 min
- Difficulty
Ingredients
Marinade
- 500 gvenison heart, trimmed of gristle and fat, cut into 1 cm slices
- 120 mlolive oil, about 1/2 cup
- 2 tbspred wine vinegar
- 1 sprigrosemary, bruised
- 1 tspjuniper berries, crushed
- to tastesalt
- to tasteblack pepper, freshly ground
Pan
- 1 tspunsalted butter
- 2 tspolive oil
To serve
- to tastegreen saladoptional
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