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Looking for one to try, I'd like to get the missus to have a go too so I'm thinking something a little more intricate and gourmet than just fried. Ideally something that would leave her not knowing she was eating a heart until after the meal when I tell her!
Dont mind something a little complicated - I've stuffed up plenty of meals so I reckon I can have a fair crack at ruining this as well.
Cheers in advance,
BH
try this one
kalima - indiana jones - YouTube
yeh thanks for that, reckon I've got the sacrificial removal of the heart part down pat, just the post removing a beating heart part I'm working on getting better.
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.
Jack PM @Angus. He will sort you..
QUESTION:::::::::Not being a deer hunter, do deer have caul?
Caul fat - Wikipedia, the free encyclopedia
Most animals have it to a larger or lesser degree with pigs being the best producer I have found..
Best one I ever saw.
As part of animal deconstruction process. When you get to the part that has the heart remove heart then hold up in your strong arm.
Admire and say wow ..
(This is of course depending on whether you are a left hand drive or right hand drive model.)
Back up towards (but not too close) to a cliff or the deadliest drop off this side of the black swamp. Do not take that one backwards step too many !!
Throw heart backwards over dominant arm shoulder as hard as is humanly possible off cliff or deadly formidable drop off with eyes tightly closed whilst humming as loud as you possibly can
so you don't have a single hope in hell of knowing where it landed.
Finish cleaning animal and carry out then enjoy a well earned beer. (or two even) :thumbsup: :D
Yes, in abundance ... breaks my heart having to chuck it away most of the time, but it really needs to go in the fridge straight away...Quote:
Originally Posted by Kiwi Sapper
Yep,its usually the bit dogs go straight for and the tongueQuote:
Originally Posted by Kiwi Sapper
There is a couple of recipes on here Im sure, I sent Angus one(heart) and I remember him posting it but couldn't find it on the phone. possibly it was just a dinner thread post not a recipe as such.
Yep there's a bit thread on he somewhere, on and ,on and on and on and on, I think Angus can turn them into caviar !:thumbsup:
Angus As post
Ended up grinding the liver and heart, adding plenty of mixed spice, oats, caramalized onion and garlic, made them into rounds, poached them in clarified butter and served with a warm apple and chilli salad and garlic puree.
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BH, here is my recipe for venison heart..
cut the interior of the heart so you have room to place the stuffing...grate one apple, one small onion and blend with breadcrumbs and season with salt and pepper. Using toothpicks close the heart, and place in foil. Roast gently. Make a gravy with the juices in the foil...put through a blender to make the gravy especially fine.
It is delicious.
St. John, probably the best known offal based restaurant in the world, serves grilled ox heart. I imagine this recipe would work with venison heart.
The heart is trimmed of fat, sinew, fibres and capillaries. It is then sliced very finely them marinated overnight in a mixture of thyme, garlic, olive oil and pickled walnut vinegar. It is them grilled for seconds over white hot coals and served with tossed watercress leaves.
http://www.eatori.com/wp-content/upl...oxheart%20beet.