Elk / Venison Heart Roulade with Chimichurri Sauce

Elk / Venison Heart Roulade with Chimichurri Sauce

Elk / Venison Heart Roulade with Chimichurri Sauce
Elk / Venison Heart Roulade with Chimichurri Sauce, served with Delicata Squash

From gut pile to treasure trove … I won’t lie… it took a bit of courage for me to really dive into my gut piles, and treasure hunt for all the valuable, but generally discarded offal.  Trepidation quickly changed to anticipation as I had discovered a whole new world of rarely found delicious ingredients to work with: beautiful hearts, livers, gizzards, and sheets of lacy caul fat! For me, it now feels like a crime to leave these behind for coyote bait.

Elk / Venison Heart Roulade with Chimichurri Sauce
406 yards. One Shot. One Kill. Weatherby .30-06
Elk / Venison Heart Roulade with Chimichurri Sauce
5×5 Cheyenne WY Bull Elk

Timberline Outfitters Cheyenne Wyoming

Here is a delicious recipe for Elk / Venison Heart Roulade with Chimichurri Sauce, served with Delicata Squash to serve your Valentine!

Elk / Venison Heart Roulade with Chimichurri Sauce

Preparing the heart:

  1. Cleaning: Place the venison heart under cold water. Remove as much blood as possible from the heart. Squeeze the heart to push out any blood left in the chambers and arteries. Once the water runs clear, pat dry.
  2. Trimming: Working with a very sharp knife, cut off a 1” slice across the top of the heart. Next trim off all the fat from the outside top of the heart. I also trim off all silver skin to reveal beautiful muscle meat. Make lengthwise cuts into each opening (ventricle) and open up the heart. Trim all white web like veins, and silver skin from the inside of the heart.
  3. You should now have a beautiful piece of elk muscle meat! Place on a cutting board and pound gently with a meat tenderizing hammer till relaxed and uniform in thickness.
  4. Generously sprinkle both sides of the meat with your favorite game blend, sea salt, and cracked pepper. Roll starting with the narrower of the 2 sides into the wider side, and tie with kitchen string to make a tightly seasoned roulade (like a jelly roll).
  5. Placed in a slightly oiled pan and roast in a hot oven 375 degrees F. For best results cook to an internal temp of 115-125 degrees F. for Rare-Medium Rare. This temperature insures juicy, tender meat.
  6. Let rest 15 minutes, slice and serve with fresh Chimichurri Sauce.
Elk / Venison Heart Roulade with Chimichurri Sauce
Elk Heart
Elk / Venison Heart Roulade with Chimichurri Sauce
Elk Heart Roulade Pounded to Uniform Thickness
Elk / Venison Heart Roulade with Chimichurri Sauce
Elk / Venison Heart Roulade with Chimichurri Sauce Ready To Roast

CHIMICHURRI SAUCE

TOTAL TIME: 10 mins – while meat is roasting

INGREDIENTS

  • ½ cup olive oil
  • ¼ cup red wine vinegar
  • 1 ½ cups Italian (flat leaf) parsley, packed
  • 3 cloves garlic
  • 1 tsp dried oregano
  • ½ tsp ground cumin
  • ¼ tsp red pepper flakes
  • ½ tsp salt

INSTRUCTIONS

  1. Rinse the parsley well, and shake as much water off the leaves as possible. Place the parsley and the rest of the ingredients in a food processor. Pulse the ingredients until combined and to your desired texture (coarsely chopped or smooth).
  2. Use the chimichurri immediately or refrigerate until ready to use!
  3. Many recipes call for cilantro. I prefer to omit it, but if you like it, substitute ½ cup of the parsley for the ½ cup cilantro.

Baked Delicata Squash Recipe with Lime Butter

 

Be the first to comment

Leave a Reply

%d bloggers like this:
Skip to toolbar