Iowa Fried Venison Heart

1. Split heart in half.

2. Remove all vents and ducts.

3. Mix onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl.

4. Soak heart in marinade overnight.

5. Dredge pieces in flour and fry in butter over high heat.

6. When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer.

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Nutrient	Quantity
Total fats	4.9149 g
Protein	3.0304 g
Carbohydrates	12.988 g
Energy	104.165 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0409 g
Water	113.5497 g
Aspartic acid	0.2654 g
Calcium, Ca	69.5417 mg
Lutein + zeaxanthin	47.9167 g
Fiber, total dietary	2.8373 g
Carotene, beta	21.9833 g
Niacin	0.7294 mg
Vitamin A, RAE	2.0617 g
Arginine	0.3785 g
Riboflavin	0.082 mg
Fatty acids, total saturated 20:1	0.0069 g
Glutamic acid	0.681 g
Sodium, Na	13.2333 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0144 g
Total lipid (fat)	4.9149 g
Manganese, Mn	0.2945 mg
Fructose	1.419 g
Proline	0.0945 g
Fatty acids, total saturated 16:0	0.4667 g
Sucrose	1.089 g
Choline, total	6.7158 mg
Sugars, total	4.6794 g
Serine	0.1202 g
Fatty acids, total saturated 18:0	0.2063 g
Vitamin B-6	0.149 mg
Selenium, Se	0.5605 g
Ash	0.9264 g
Fatty acids, total saturated 18:1 undifferentiated	1.8042 g
Pantothenic acid	0.2071 mg
Phenylalanine	0.1219 g
Copper, Cu	0.2081 mg
Betaine	0.11 mg
Thiamin	0.1798 mg
Methionine	0.061 g
Iron, Fe	0.5686 mg
Carbohydrate, by difference	12.988 g
Phosphorus, P	108.9767 mg
Folate, total	30.84 g
Fatty acids, total saturated 22:1 undifferentiated	0.0007 g
Alanine	0.1162 g
Valine	0.1226 g
Fatty acids, total saturated 18:2 undifferentiated	2.0799 g
Glycine	0.1495 g
Carotene, alpha	0.1167 g
Glucose (dextrose)	2.167 g
Fatty acids, total saturated 14:0	0.0164 g
Zinc, Zn	0.6584 mg
Isoleucine	0.092 g
Fatty acids, total polyunsaturated	2.123 g
Leucine	0.1639 g
Tocotrienol, alpha	0.044 mg
Vitamin A, IU	44.18 IU
Folate, DFE	30.84 g
Tryptophan	0.0544 g
Vitamin C, total ascorbic acid	9.0317 mg
Phytosterols	16.5 mg
Tyrosine	0.09 g
Vitamin K (phylloquinone)	3.4442 g
Fatty acids, total saturated	0.7185 g
Histidine	0.0678 g
Fatty acids, total monounsaturated	1.8281 g
Threonine	0.097 g
Folate, food	30.84 g
Cryptoxanthin, beta	0.4667 g
Vitamin E (alpha-tocopherol)	0.0454 mg
Magnesium, Mg	21.5733 mg
Lysine	0.1 g
Potassium, K	212.33 mg
Cystine	0.0404 g
Fluoride, F	1.21 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	1 teaspoon	0	0	0
Butter	2 teaspoons	57	2.619	4.8
Red wine	1 cup	0	0	0
Onion	1	44	10.274	0.11
Mustard	1 teaspoon	0.315	0.0545	0.0049
flour	0	0	0	0
wine vinegar	3 teaspoons	2.85	0.0405	0
pickling spice	1 teaspoon	0	0	0
venison heart	1	0	0	0