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Deer Heart

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6248
Energy (kCal)1066.92
Carbohydrates (g)21.7133
Total fats (g)108.0
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. 1. Clean the heart under cold running water until the water runs clear. | 2. 2. Cut the heart in half lengthwise so that you have two squares. Trim off the outer white membrane. | 3. 3. Cut the squares into strips and the strips into small squares. | 4. 4. Marinate the squares in the balsamic, oil, rosemary, and salt and pepper, covered in plastic for at least an hour. | 5. 5. Heat a pan over high heat with a bit of oil and quick sear the heart squares, about 1 minute on each side. You want them to be no more than medium rare. Serve immediately! | 6. My Note: I always boil the heart, for 45 minutes or so, then refrigerate, slice up for sandwhich, with onions of course. | 7. ---------.
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    deer heart 1 - - - -
    balsamic vinegar 1/2 cup 112.2 21.7133 0.6248 0.0
    olive oil 1/2 cup 954.72 0.0 0.0 108.0
    rosemary 2 sprigs - - - -
    salt pepper - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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