Grilled Hearts of Venison with Arugula, Gribiche & Shallot Rings

Grilled Hearts of Venison with Arugula, Gribiche & Shallot Rings

andrewzimmern.com

Don’t be shy. Ask your butcher for venison hearts. Out of venison? Substitute lamb, calf or ox heart if you like. Most meat markets can easily accommodate these

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Cooking tools:

  • Grill
  • Sauce pot
  • Chef's knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Fork
  • Deep-fry thermometer
  • Skillet
  • Slotted spoon
  • Paper towel
  • Blender
  • Food processor
  • Grater
  • Spoon
  • Measuring cup
  • Measuring spoon
  • Plate
  • Serving platter
  • Tongs
  • Spatula
  • Refrigerator
  • Stove
  • Cooling rack

Ingredients

  • 2# hearts
  • Olive oil
  • 2T Minced shallot
  • 2T 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
  • 3T honey
  • Oil for frying
  • Lemon and EVOO for seasoning the arugula
  • 3 cups parsley leaves, free of stems
  • 3T 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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