![]() Slice the venison hearts on a bias, then dip the slices in their reserved cooking liquid and season with salt and pepper.Reheat the cooked spelt in its saucepan if needed. Reheat the celery root purée and lingonberry sauce in a small saucepan over low heat or in the microwave.Transfer to a cutting board and let rest for a minute. Heat some canola oil in a very hot pan, and quickly sear the hearts on both sides until colored. Take the hearts out of the sous-vide pouch, reserving the cooking liquid in a bowl, and season with salt.Keep in the water bath until you’re ready to proceed with assembly. Vacuum seal and cook in a 62.5 C / 145 F water bath for 90 minutes. Transfer the hearts to a sous-vide pouch, together with the butter and thyme.Place the butterflied venison hearts between two sheets of parchment paper, and press under a weight (such as a saucepan filled with water) for 15 minutes to further flatten them.(You might find some of the silverskin easier to remove after the sous-vide cooking step, just don’t forget to do so!) Remove all the veins, tendons, and silverskin from the hearts.Keep warm over very low heat.Ībout 450 g cleaned venison hearts, butterflied Add the cooked spelt, chicken stock, and remaining butter to the saucepan with the shallots. ![]() In the same saucepan, sauté the shallots in half of the butter until golden brown.In a small saucepan, cook the spelt in salted boiling water with the thyme for about 50 minutes, until tender.Discard the clove, transfer to a blender, and process on high speed until smooth.Bring to a boil over high heat, then simmer on low heat for 30 minutes. Place the lingonberries, chicken stock, sugar, clove, and lemon zest into a small saucepan.Transfer the contents of the pouch to a blender, add the butter, and blend on high speed for at least 1 minute to obtain a perfectly smooth purée.Place the stock, celery root, lingonberries, heavy cream, and salt into a sous-vide pouch, and cook in a 85 C / 185 F water bath for 90 minutes.In a small saucepan over medium-high heat, reduce the chicken stock by half.I haven’t seen any for sale outside of Russia, but on the other hand, deer antler extract is easy to find online, so you could just make your own! Perhaps I’ll try my hand at it in a future post. Ideally you’d drink a shot of deer antler vodka with that. Spelt can be found on Amazon, or you can replace with more readily available farro. ![]() Venison heart (along with many other excellent venison and wild boar cuts) can be purchased here. I realize that you won’t have most of those ingredients in your fridge or pantry, but they can be easily acquired online. Warning: spelt is a very chewy grain (some people euphemistically talk about its al dente quality) if you don’t like that, try using farro instead.
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