This recipe is a slimmed down version of the recipe found in the LL Bean Game & Fish Cookbook (which is a surprisingly good cookbook). The original recipe calls for a Moose heart or two Venison hearts, but this adaptation is for a single heart to inspire more “hunt and eat” type cooking with a fresh kill. The Welsh refer to this dish as “Love in Disguise.” Enjoy.
1 Deer Heart
1/2 c bread crumbs
1/2 c diced ham
1/2 c chopped suet (I substituted butter)
1 egg, lightly beaten
1/8 c chopped parsley
1/2 sprig marjoram, 1/8 tsp dried
1/2 sprig rosemary, 1/8 tsp dried
1/2 tsp grated lemon peel
salt and pepper
1 strip bacon
1 tbs flour
1 c boiling water
1 tsp tomato paste
– Soak the heart in cold water for 1 hour
– Remove the veins and arteries, wash and dry heart
– Mix bread crumbs, ham, suet, egg, herbs, and lemon peel together
– Stuff the heart, wrap with bacon, and secure with skewer.
– Place heart upright in an earthenware casserole dish or cast iron skillet and bake at 350 for 2-3 hours, until tender.
– Remove heart to a heated platter. Add flour to pan drippings, stir and cook a minute or so. Off heat pour in boiling water and tomato paste, return to heat and stir as sauce thickens.
– Simmer a few minutes and serve in sauceboat along with the heart.