Grilled Venison Hearts with Arugula, Sauce Gribiche & Shallots - Andrew Zimmern

Ingredients

• 2 pounds hearts
• Olive oil
• 2 tablespoons Minced shallot
• 2 tablespoons minced parsley
• 3 cups washed and dried young arugula
• 2 cups whole shallots
• 1 cup each of corn starch and AP flour
• 1 egg yolk, beaten
• 2 cups white wine
• 3 tablespoons honey
• Oil for frying
• Lemon and EVOO for seasoning the arugula
• 3 cups parsley leaves, free of stems
• 3 tablespoons capers
• 4 anchovies
• 1 garlic cloves
• 1/4 cup basil leaves
• Leaves from 2 sprigs oregano
• 1 flame roasted hot green chile, cleaned (jalapeno or Serrano)
• Juice of 1 lemon
• 1 cup olive oil, or a tad more to taste
• 10 French cornichons
• 2 hard boiled eggs