Grilled Bison Heart with Spring Onion Vinaigrette

Serves: 6

Bison Heart:

  • 1 Bison Heart
  • ½ Large Shallot, roughly chopped (save the other for the vinaigrette)
  • Arugula as Needed (a handful per serving)
  • Salt, Pepper
  • Olive Oil (as needed)

 

Vinaigrette

  • 3tbs Red Wine Vinegar
  • ½ Shallot , minced
  • 1/4tsp Salt
  • 3tbs Olive Oil
  • 1 Bunch Green Onions
  • 1tbs Each of chopped oregano, parsley, and chives

 

Method:

  1. Liberally salt the heart, add the shallot and oil, refrigerate for as long as 24 hours.
     
  2. For the vinaigrette, combine the vinegar, shallot and salt and allow to sit for 5 or 10 minutes. Stir in the green onions and herbs.
     
  3. Grill the beef to medium rare, 2 to 3 minutes per side.
     
  4. Arrange arugula on plates, top each with beef heart, and spoon the vinaigrette over the meat.

 

Bourbon Chicken Liver Pate

Serves: 8-10

  • 1lb Chicken Livers, trimmed (2x1/2lb)
  • 1cup Unsalted Butter
  • 1cup Finely Chopped Onion
  • 1 Large Garlic Clove, minced
  • 1tsp Each of Fresh Thyme, Sage, and Tarragon, finely chopped
  • 1/8tsp Ground Allspice
  • 2tbs Bourbon

Special Equipment: Several small ramequins

Accompaniment: crackers or toasted baguette slices

Method:

  1. Melt ½ lb butter in a large Sauté Pan over moderately low heat, then cook onion and garlic, stirring, until softened, about 5 minutes.
     
  2. Add herbs, salt, pepper, allspice, and livers and cook, stirring, until livers are cooked outside but still pink when cut open.
     
  3. Stir in bourbon and remove from heat.
     
  4. Purée mixture in a food processor until smooth, then transfer pâté to crock and smooth top.
     
  5. Melt remaining butter in a very small heavy saucepan over low heat, then remove pan from heat and let butter stand 3 minutes.
     
  6. If using herb garnish, put sprig on top of pâté. Skim froth from butter, then spoon enough clarified butter over pâté to cover its surface, leaving milky solids in bottom of pan.
     
  7. Chill pâté until butter is firm, about 30 minutes, then cover with plastic wrap and chill at least 2 hours more.

 

Roasted Pig’s Head

Serves: 4 (cooking time of 4 hours)

 

  • 1 A whole pig's head split in two. (Get your butcher to do this unless you have a chainsaw at hand in the kitchen drawers.)
  • A disposable razor for shaving the pig.
  • 1cup Sea salt for seasoning
  • Duck fat
  • 1kg Small Potatoes (peeled)
  • 15-20 Shallots, peeled and kept whole or halved
  • Garlic
  • 400g Smoked Bacon
  • Bundle of Thyme
  • 2L Chicken Stock
  • 1 Bottle of White Wine
  • Dijon Mustard
  • Flat Leaf Parsley

 

Method:

  1. Wash the the two halves of the and then shave with a disposable razor to remove all hairs (a blow torch is also an alternative but not as good)
     
  2. Boil the heads in a large pot of water for 10 minutes to clean off any residue
     
  3. Salt them generously, wrap up and leave overnight in the fridge.
     
  4. In a large roasting tray Sauté the shallots, garlic and bacon in duck fat.
     
  5. Add the bundle of thyme and nestle the pig's heads on top.
     
  6. Fill up with stock and wine until the head is halfway submerged up towards the middle of the cheek.
     
  7. Wrap the ear in tin foil and cover the whole tray with parchment paper and then tin foil. Put the tray(s) in a 325 degree over and braise for about 2 ½ hours.
     
  8. Remove tinfoil and parchment and add the potatoes and put back into the oven for another 60 minutes. You want the skin to crisp up and turn golden.
     
  9. If the skin still feels a bit soggy at the end, you can switch to broil for a few minutes, but be very careful.
     
  10. Once your head is ready, remove and leave to rest.
     
  11. Drain the broth and add a couple of teaspoons of mustard to cooking liquid, some chopped parsley and season with salt and pepper to taste.