Venison Heart Burgundy Style (Recipe)

Slice celery, carrots and onions. Run garlic cloves through garlic press. Clean and cut heart intosmall 1” cubes removing all fat, veins and hard outer layer. Place cubes in a bowl & cover with 1c. white wine & lemon juice. Let sit.

Melt 2 T butter in a dutch oven on medium heat. Add celery, carrots and onion. Stir and cook for9 min. Add pressed garlic and cook 1 min. Add cup of white wine. Cover and cook for 10 minutes.

In skillet on high heat, add 3 T olive oil. Strain the liquid from the heart and add heart to pan.Sear meat on all sides. Pour in red wine. Cook for 1 min and then add entire contents of skillet,salt, pepper, thyme, bay leaves and potatoes to the dutch oven. Stir, cover and set on low heat.Cook for 1.5 hours.

After time has elapsed. Place dried mushrooms in a bowl. Boil 2 cups of water and pour overmushrooms. Let sit for 5 min. Remove mushrooms from liquid and chop if desired. Add to dutchoven.

In a small sauce pan melt 1 T butter and 1 T of olive oil. Stir in flour and make a paste. Stir intodutch oven. Add roasted garlic cloves. Cook for another 15 min.

Spoon stew into bowls and serve with fresh bread.