A Hearty meal - simple stuffed lambs heart

Heart is a cut of meat which is under-used, normally very economic to buy and very, very tasty.

I sincerely believe in using every viable part of an animal, there is too much food waste.

This dish is very easy to prepare.

If you eat liver or kidney then you will be able to eat hearts, but they are not as strong-tasting.

If you are a little squeamish, or even if it is the first time - ask your butcher to remove the vascular bundle at the top of the heart (i.e. the aorta, superior vena cava etc.)  

It is important to maintain the integrity of the hearts two cavities for the stuffing.

Also, ask your butcher for butchers twine.

 

This meal will require a stove top and the oven

INGREDIENTS
1 heart per person with gristle, veins and excess fat removed.
Bread crumbs
1 large onion finely diced
Sage leaves.
Thyme.
Knob of butter.
Salt and Pepper to season.
Bacon to wrap

Parsley to garnish

FOR GRAVY
Red Wine
Flour or cornflour

Preheat oven to 140 deg. centigrade

Using a heavy based pot or casserole dish with a lid gently fry the onions until softened.
Add the finely chopped sage and thyme until wilted and flavour blended in
Season with salt and pepper.
Add the breadcrumbs and stir in until well mixed.
Remove from pan and set aside.

Rinse the heart cavity.
Stuff with the mixture
As an option you can wrap some bacon around the heart.

Secure the top of the heart and bacon using butchers twine.
You can also use bamboo skewers

Heat some more butter in the pot or casserole dish.
Braise the heart until lightly browned.

Cover the pot or casserole dish and transfer to the oven for 90 minutes.
In the oven cooking time you can prepare any side dish you wish.

I served with apple braised home made sauerkraut/zuurkool (or buy Kapusta Czerwona - available in most polish food shops) and new potatoes.

 

After 90 minutes remove the hearts from the oven.

Remove the string and leave the meat to rest.

In the meantime, using some red wine deglaze the pan

 

Use plain or cornflour to thicken the liquid - it makes a lovely gravy or jus - but this does need to be kept warm and served quickly to stop it becoming lumpy.

Slice the heart and serve up - garnish with some parsley

 Its a bit different and really worth a try - it is delicious - enjoy and please leave a comment.