Venison Coney Sauce: A Recipe made from the Heart

The Original

Coney Sauce can be used to smother bun-cladded Frankfurters alongside freshly chopped onion, shredded cheese, and canary colored mustard; or as a side-dish next to deep fried pickles, beer-battered Cajun fries, and collard greens; or even seated with onions and slapped under some sliced pickles in a loose meat sandwich. Below we describe just how to get there.

Todoroff’s (1914), Jackson MI, created the Original Coney Island sauce. Unlike many of the chili-base imitations of today, Todoroff’s uses a dry Coney blend that’s made from beef heart. We substitute Deer heart instead.

Food Prep

If one is so inclined they can first trim the tops of the ventricles found around the heart. Then cube the meat, a filet knife works well. And finally, send it through your grinder for two rounds of first course, then fine maceration. Heart grind is unlike anything else. It's firm and a beautiful burgundy color.

Package it separately using a FoodSaver or other vacuum sealer. Draft the date and description on the packaging with a Sharpe. Then, all you need to do is freeze it and you're ready the next time you’re feeling in the mood for venison Coney sauce. Vacuum sealed, frozen venison is good for 9-12 months which is perfect considering next deer season is only a few months away :).

The Recipe

What ingredients do I need?

• 1 ½ lbs of ground *Ven Heart
• *1/4 cup breadcrumbs
• *1 cup beef broth
• *1 egg
• 1 tablespoon of vegetable oil
• 2 teaspoons of garlic salt
• 2 teaspoons of chili powder
• 2 teaspoons of cumin powder
• 2 teaspoons of paprika

*Indicates modification for Venison application

Directions:

1. Make sure the freezer meat is fully thawed (don’t use a microwave to thaw venison, we recommend placing the air-tight freezer pack in warm water and patience);
2. Brown the meat in oil;
3. Add the spices and water (Beef broth makes for a great substitute) to nicely moisten the composition;
4. Place on simmer and lightly stir;
5. The broth will continue to evaporate;
6. Remove when you have a nice Coney consistency;
7. Note: Venison is very lean (don’t let the meat dry out completely)
8. Serve as your heart desires ;)

Get into the wild and stay Hangry Outdoors my friends,

Jen Hiller

Original ingredients for this recipe was courtesy of Todoroff’s (Jackson, MI)