Chris Cosentino's Venison Heart Tartare - Andrew Zimmern

Ingredients

• 1 – 1 ½ lb lobe of foie gras
• 1 ¾ lb venison hearts, sinew and tendons removed
• 2 Tbsp red onion, finely chopped
• ½ tsp red wine vinegar
• 1 tsp Dijon mustard
• 2 Tbsp chives, fine mince
• ½ tsp Aleppo chili
• 2 Tbsp extra virgin olive oil
• Smoked salt to taste
• Black pepper to taste
• 1 tsp capers coarsely chopped
• 1 loaf of country bread, sliced 1 inch thick