Venison Heart Sweet Potato Hash

Submitted by Chef #1802358859

"Hash made with low glycemic sweet potato, venison heart and savory broth."

 

• Ready In: 2hrs 45mins
• Ingredients: 9
• Yields: 3 cups
• Serves: 2-4

ingredients

• 1 venison heart
• 2 cups broth
• 1 pinch ground thyme
• 1 pinch ground sage
• 1 pinch salt
• 1⁄4 teaspoon black pepper
• 1 teaspoon cooking oil
• 1⁄4 cup diced onion
• 1 sweet potato

directions

1. Trim off the top of the venison heart with the valves and blood vessels. Trim off all fat from the outside (venison fat does not taste good).
2. Slice open the heart from top to bottom. Trim off the “heart strings.”.
3. Place the heart in a baking pan and cover with broth (either chicken or beef).
4. Add seasonings and cover the pan. Bake 2 hours at 325°. At this point, I like to save part of the heart to slice for sandwiches, but it's up to you whether to use all or some.
5. Put oil into a small skillet and add onion. Stir a few times, until the onion is just starting to turn yellow.
6. Peel and dice the sweet potato and add to the skillet with the onion.
7. Pour over the broth from the heart and simmer about 15 minutes.
8. Dice the heart, add to the skillet and stir. Continue to simmer a few minutes, until the broth is cooked down and starting to thicken.