This came from an impromptu preparation one time when I was invited to dinner and was supposed to bring an appetizer. I happened to have a heart lying around. Butcher life…
8 oz crème fraîche or sour cream
1 teaspoon cumin
1 lime, juiced, approximately 1 Tablespoon
1 venison heart (or any heart)
Salt and pepper
Jalapeño, thinly sliced
Directions For Sour Cream Sauce
In a small bowl, combine crème fraîche or sour cream with cumin and lime juice. Whisk until well blended. Cover and hold in a cool place until nacho assembly.
Directions for Grilled Heart
Prepare a grill with high heat. This will be like cooking a steak. If you do not have a grill you can use your oven's broiler. It's just an upside down grill.
Trim the heart of all connective tissue inside and out. Click here for more directions on how to trim a heart. If possible, leave the heart in large pieces for cooking.
Lightly coat the heart with olive oil then season lightly with cayenne pepper then liberally with salt and pepper.
Place the heart on the hot grill and cook for about 5 minutes per side. You're aiming for a quick sear and rare to medium-rare inside. Remove from grill to a cutting board and gather remaining ingredients for assembly.
Thinly slice grilled heart. Place one or two heart slices onto a tortilla chip. Top with a bit of sour cream sauce, cilantro leaf and jalapeño slice.
Eat. Enjoy. Repeat.
Broken Arrow Ranch