Devilled Deer Heart

Ingredients

• 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

 Method

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