• deer heart
  • seasoned flour
  • knob of butter
  • 1 shallot – chopped very fine
  • 1 garlic clove – grated
  • 1 dsp English mustard
  • 1 dsp wholegrain mustard
  • 2 tbs smoked paprika
  • 1 tbs cayenne pepper
  • thumb of grated ginger
  • 1 lemon
  • glug of sherry
  • 1/2 pint sour cream/crème fresh
  • 1 tsp honey
  • flour
  • seasoning
  • handful chopped parsley


  1. Slice the deer heart into 1/4 inch slices
  2. Dust the heart slices in seasoned flour and fry them in a 50/50 mix of butter and oil
  3. Set heart aside and rest the meat
  4. For the sauce; de-glaze the pan with a glug of sherry and then fry the shallots and garlic in a knob of butter, adding English and wholegrain mustard, paprika, cayenne pepper, fresh ginger, the zest and juice of the lemon, slug of sherry, sour cream/crème fresh and the honey
  5. Add heart to the sauce along with a handful of chopped parsley and serve