Thread: Venison heart recipe?

Here is one I have used for a bullock heart and it should work very well. Just remember that the heart is pure muscle and needs a coating of something( I used caul) to stop it from drying out whilst roasting If no caul, use fatty bacon strips to lard it.

1 x heart ..of course.
125 fresh breadcrumbs
60 grms suet, chopped or butter softened.
1 tbsp chopped parsley
1 tsp sweet marjoram
1 tsp of grated lemon rind
grated nutmeg
salt
pepper
1 x egg yolk
60 grms of fatty bacon if using to lard the heart instead of caul, If caul available sufficient to encase the heart totally
red wine.

In a bowl mix the breadcrumbs, suet, parsley, marjoram lemon rind, nutmeg salt pepper and the egg yolk. Stuff the heart with this mixture

Lard the heart or encase it in caul.

Into an oven proof dish and bake in a preheated oven at 230 c for 5 minutes then reduce the heat to 190 c and bake another 45 minutes.

Whilst baking, check to ensure that the stuffing does not escape from the heart which is why caul is the better casing than bacon strips.

Pour the wine into the dish and bake for another 10 minutes. Remove and slice the heart, then lay the slices on a serving dish over which the strained cooking liquid is used as a gravy.