Often I start thinking about them days in advance. I usually don’t just wing it totally on dishes like this. POUR THE BEANS ON A PLATTER, ARRANGE THE MUSHROOMS AROUND THEM NICELY.Since this was going to be not any kind of taco Tuesday, but my first attempt on venison tacos I decided to go “all in”. HEAT A CAST IRON PAN OVER MEDIUM HIGH HEAT THEN LAY HALVES IN AND SEAR ABOUT 1 MINUTE ON EACH SIDE AND SET ASIDE ON A PLATE TO REST FOR 3 TO 5 MINUTES BEFORE SLICING. SEASON LIBERALLY ON BOTH SIDES WITH HUNTCHEF’S STRAIGHT OUTTA PONCHARTRAIN BLACKENING SEASONING THEN DRIZZLE THE MELTED BUTTER EVENLY ON BOTH SIDES OF BOTH HALVES. NOW CAREFULLY USE YOUR KNIFE AND SCORE A GRID PATTERN ON BOTH SIDES OF BOTH HALVES OF THE HEART CUTTING ABOUT 1/3 DEEP ON BOTH SIDES. CUT THE HEART IN HALF THEN CUT OUT ALL OF THE LARGE ARTERIES AND VENTRICLES IN THE CENTER OF THE HEART. SOAK THE VENISON HEART IN THE SALT WATER BRINE UP TO 4 DAYS IN THE FRIDGE. CHICKEN OF THE WOODS MUSHROOMS ARE NOTORIOUSLY DRY AND “SOAK UP” JUST ABOUT ANY OIL OR BUTTER OR STOCK YOU COOK THEM WITH SO YOU MAY NEED TO ADD MORE BUTTER OR A LITTLE VEGETABLE OIL TO KEEP THEM SAUTEEING UNTIL NICELY BROWNED AND DELICIOUS. PLACE A NICE SIZED SAUTE PAN OVER MEDIUM HEAT AND ADD THE BUTTER FOR THE MUSHROOMS, ONCE MELTED ADD THE MUSHROOMS AND SAUTE TIL STARTING TO BROWN A LITTLE THEN ADD IN THE REST OF THE INGREDIENTS. NEXT ADD THE REST OF THE INGREDIENTS FOR THE BEANS AND REDUCE HEAT TO A SLOOOOOWWW SIMMER FOR ABOUT 20 MINUTES OR UNTIL COOKED DOWN TO A NICE GLAZEY BBQ BEAN CONSISTENCY! FOR THE BEANS HEAT A SKILLET OVER MEDIUM HEAT, ADD BUTTER AND BACON AND SAUTE TIL BACON STARTS TO BROWN THEN ADD IN THE ONIONS AND COOK UNTIL BOTH ARE NICELY BROWNED.
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