Grilled Venison Hearts with Arugula, Sauce Gribiche & Shallots
Experience the unique flavor of venison hearts in this summer dish, paired with a crispy shallot gribiche and fresh arugula. Perfect for warm weather eating.
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Cooking tools:
- Blender
- Food processor
- Grater
- Mixing bowl
- Saucepan
- Stove
- Deep fryer
- Deep-fry thermometer
- Slotted spoon
- Grill
- Chef's knife
- Cutting board
- Paper towel
- Refrigerator
- Plate
- Spoon
- Tongs
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
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