To stuff a heart, remove the hard parts. Close the slit with metal skewers, then lace and tie with string forming a pocket.
For ease of stuffing, place tied heart in small bowl. Fill lightly with stuffing and cover opening with foil; tie in place.
Stuffed Beef Heart – 1968
August 27, 2012 By 8 Comments
AS IF there aren’t other meats to eat. GAH! You had me afraid that you were getting ready to make that recipe!
I would make this.
Wow, I must have watched too many horror films… this just looks like a Halloween recipe to me!
erk. (quietly disappears from table.)
It’s just meat. What is the difference between this and a steak, really? Heart is wonderful meat, incredibly tender if cooked right. This is going in my “Recipes to try” folder for sure!
Please don’t even have a glimmer of a thought about having an organ meat contest.
blurp, no, I know it is just meat, but ewww.
It’d be interesting to make a sort of turducken heart, with a quail’s heart inside a chicken heart inside a lamb heart inside a beef heart. I’d at least take a bite out of something like that.