The final installment of Chef Eduardo Garcia's contribution to the Tailgate to Table Series from Backcountry Hunters & Anglers makes use of sandwich staples to bring zesty flavor to a classic dish. And heart packs a nutritional punch with loads of vitamins, minerals, and antioxidants known to boost stamina and endurance. Just what you need to fuel your adventure!
Trim fat, silver skin and arteries out of heart. Cut heart into small strips and then finely dice into small cubes/pieces. Transfer finely diced heart into a mixing bowl.
Dice onion and pickle in a fine chop similar in size as the minced meat and add to heart in the mixing bowl.Add in mayonnaise, mustard, lemon zest and Montana Mex Jalapeno seasoning into bowl.
Stir all ingredients until evenly blended. Check and adjust seasoning to taste. Finish with fresh watercress or chopped chives (optional) and grated parmesan.
Enjoy on a cracker, chip, toasted breaded or wrapped in a lettuce leaf!
