HOW TO COOK VENISON HEART RECIPES

Steps:

• BBQ Rub and Sauce
• Whisk all ingredients together in a bowl and store in an airtight container in the refrigerator. It will last for about a week in the fridge, longer if you omit the lemon juice.
• The Ribs
• Using a hacksaw or bone saw, cut a rack of game ribs perpendicular to the bones, so to get a 4-6 inch strip of connected rib bones.
• Then cut these strips into pieces containing 3 or 4 ribs apiece.
• Place the ribs into a pressure cooker or crock pot and add just enough stock or water to cover them.
• Cook at full pressure for 30 minutes. If using a slow cooker, cook on high for 2 to 3 hours or low for 6 to 8 hours. By then, the ribs should be fairly tender. The measure of a perfectly cooked venison rib will be if the meat hangs on to the bone when picked up, but if you shook the bone the meat would start to fall off. A little resistance is not a bad thing.
• Prepare a grill (gas or charcoal) at medium-high heat.
• Remove the ribs from the slow cooker, let them cool, and then give them a generous rub-down with the rub.
• Place the ribs on the grill.
• Since they’re already cooked, you’re simply reheating the meat and charring the outside a bit.
• Once the ribs have crisped, about 10 minutes, coat them generously with the barbeque sauce, and continue cooking for 1 to 2 minutes to allow the sauce to caramelize and thicken.
• Serve warm.

Steps:

• Before grinding, ensure the meat and fat are very cold. Send the meat through the grinder using a large plate, and then a second time using a fine die. Pause in between grinding to chill the meat if needed to avoid smearing. After the second round of grinding, cool the meat in the freezer.
• Transfer the meat to a food processor or mixer and add the spices and ice. Pulse or mix until thoroughly emulsified. The mixture should turn into a ball of tacky paste.
• If the casings are dried, soak them in freshwater to soften for about 30 minutes before stuffing. While the intestines soak, set up your sausage stuffer. Try lubricating the feeding tube and inner cannister by sprinkling it with cold water so the meat won’t stick. Thread the casing onto the stuffing tube and tie a knot at the end.
• Evenly stuff the sausage into the casing. As you go, use a needle to prick a small hole in any air bubbles. Once all the sausage is inside the casing, begin to pinch off links in roughly 6-inch increments: starting with the first one, twisting, and then moving 6 inches down the line. Continue pinching and twisting off every other link so as not to undo the previous link.
• To cook, you can gently poach the links in simmering water, grill over high heat, or smoke the hot dogs at 225 degrees until they’re cooked through to an internal temperature of 155 degrees. If you plan to grill or smoke, the texture will improve if allowed to rest for a day or two in the refrigerator.
• Before serving, steam the buns with water, baste the top sides with butter or oil and sprinkle with poppyseeds to coat. Wrap the bread inside parchment paper and bake for a few minutes until soft, or set inside of a microwave for 30-60 seconds.
• Serve the hot dogs inside of the poppyseed buns layered with all of the suggested toppings.