- 1 venison heart
- Stone-ground mustard
- 6 slices whole-grain bread
- Sharp cheddar cheese slices
- Cherry tomato slices
- Place heart in small slow cooker. Cover with water, any broth of your choice, or two cans condensed cream of mushroom soup mixed with water to make about 6 cups liquid. Cover, and cook on low for 6 hours. Turn off heat, remove heart, and chill.
- After chilling, thinly slice heart. Spread mustard on one slice of bread, and then top with heart slices and cheese. Add tomatoes, and top with second slice of bread. Repeat for remaining sandwiches.
Other good additions to this recipe include caramelized onions, pickle slices, lettuce, or spinach.
If this recipe whetted your appetite, click the link to find out more about the Do’s and Don’ts of Cooking with Deer Heart.
Bruce and Elaine Ingram are the authors of Living the Locavore Lifestyle, a book about hunting, fishing, and gathering food (with recipes). Contact them at BruceIngramOutdoors@Gmail.com.