Ingredients
Deer Heart – sliced across in 1/4 inch slices
a knob of butter
1 shallot – chopped very fine
1 clove of garlic – grated
1 desert spoon of English mustard and 1 of wholegrain
2 tbs of smoked paprika
1 tbs of cayenne pepper
a thumb of grated fresh ginger
the zest and juice of 1 lemon
a glug of sherry
½ pint of sour cream or crème fresh
1 tsp honey
Step 1. For the sauce.
Add into a hot pan:
a knob of butter
1 shallot – chopped very fine
1 clove of garlic – grated
fry these in a knob of butter
1 desert spoon of English mustard and 1 of wholegrain
2 tbs of smoked paprika
1 tbs of cayenne pepper
a thumb of grated fresh ginger
the zest and juice of 1 lemon
a glug of sherry
½ pint of sour cream or crème fresh
1 tsp honey
Step 2
Dust the Heart slices in seasoned flour and fry them in a 50/50 mix of butter and oil
Deglaze the pan with a glug of sherry
Rest the meat
Step 3
Then add it to the sauce along with a handful of chopped parsley
and serve on toast