Ingredients
- 1 venison heart
- 1 pickling spice
- 1 flour
- 240 ml wine (red)
- 16 ml wine vinegar
- 9 gr butter
- 5 ml prepared mustard
- 3 gr salt
- 1 slice onion
Split heart in half. Remove all vents and ducts. Misx onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl. Soak heart in marinade overnight. Dredge pieces in flour and fry in butter over high heat. When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer.
