Monday, October 22, 2012

Venison Heart Sandwich Spread Recipe

I grew up eating mainly venison (deer meat).

And.  I grew up eating sliced-deer-heart sandwiches; I always liked them.  I particularly remember my Dad's immense enjoyment of these sandwiches.

Since Hubby and I married, I've prepared deer heart the same way I'd grown up seeing it prepared.  Boiled, then sliced for sandwiches.

For years, I'd assemble the king-of-all-deer-heart-sandwiches for Hubby and I'd think "you lucky, lucky man...".  Furthermore, I would save the entire heart for him; no one else really got to partake of it.  So he got sandwich after sandwich...

Now, I'm a lucky, lucky girl; in that, Hubby never complains about what I cook.

Last year, he offhandedly mentioned that his grandmother used to make a meat spread with the deer hearts when he was kid. 
I cringed inwardly. "Meat spread."

This year, earlier in the archery season, Hubby mentioned his grandmother's meat spread again.  I thought nothing of it. 
 (Just cringed again, and thought "interesting.")

Then Hubby shot a doe this past week in archery season.
I sprang into action preparing the heart. 
Hubby finally "went out on a limb" and casually remarked that he isn't terribly fond of boiled, sliced deer heart.

Bells! A light went on.  We laughed.

I didn't have time to get his grandmother's recipe, but this is what I came up with; and the results aren't too shabby (nor was it "rocket science", I realize).



Venison Heart Sandwich Spread Recipe
 
1 Deer Heart
2-3 oz cream cheese/or neufschtal spread, softened
1 tsp prepared mustard
1 T salsa (or ketchup, or picante sauce)
1 tsp garlic powder
1 tsp dried minced onion
1 tsp pepper
1/2 tsp salt
 
Thoroughly rinse heart until it doesn't drain red or pink.  Put heart in pot with enough water to cover. Add a few "glugs" of apple cider vinegar or wine. 
 
 Bring to a boil, lower heat and simmer covered for 1 to 1 and 1/2 hours, until done.  Allow it to cool and slice, cutting out fat or any hard tissue.
 
Run it through a food processor until it is the consistency of bread crumbs (or the consistency of whatever you like...I don't like "chunks".  But maybe you do.)  Add the cream cheese and process until well blended.  Add the rest of the ingredients; blend. Spread and enjoy.

And to the rest of you who are still cringing at the thought of eating "heart"....
It's got to be better for you than lunch meat
Try it sometime. :)


My stoic-looking child ate all of hers... onions, pepper jack cheese, and all.

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