Seafood In My Heart Stuffed Beefvenison Heart Recipes

Steps:

• Preheat oven to 325F Degrees.
• Wash heart and trim fat. Use a fillet knife to remove all of the membrane on the inside and outside of the heart.
• Create a pocket in the thicker portions of the heart and sprinkle inside with salt and pepper.
• Mix mayonnaise, eggs, Worcestershire sauce, A-1, 2 tsp beef broth, salt, pepper and a dash of the Tabasco sauce into a smooth sauce using a blender.
• Place crabmeat and shrimp in a bowl with enough sauce that the crabmeat and shrimp bind together.
• Stuff inside the pockets of the thick pieces of heart. If there are any thin pieces place the stuffing in the center of the meat and roll it into a ball.
• Close the pockets with toothpicks.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake for 1 1/2 to 2 hours.

Steps:

• Cut the heart in 1/2" by 1/2" strips.
• sprinkle with a light dusting of garlic powder if using.
• place on dehydrator trays with plenty of room between the strips.
• dehydrate at 150F for approximately 20 hours.
• If you don't own a dehydrator, this can be done in your oven on it's lowest setting with the oven door propped open an inch or two.

Steps:

• Tie the heart with string.
• Place it on a rack in an oven proof dish.
• Place in bottom of the dish the stock or diluted tomato soup.
• Place over the heart the bacon strips.
• Cover the dish closely and bake the heart in a moderate oven 325°F until tender, sometimes if beef, a matter of 3-5 hours, if veal about 2 hours.
• Remove heart to a plate and cool it slightly.
• Heat, then fill the cavity with 1 1/2 cups bread dressing or rice dressing.
• Sprinkle the heart with paprika.
• Return it briefly to hot oven 400°F or place it under a broiler to reheat.
• The drippings may be thickened with flour to make gravy.

Steps:

• Wash heart and trim fat, sprinkle inside with salt and pepper.
• Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
• Stuff heart and tie with cooking string or secure with skewers.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake at 325 for 2 1/2 hours.
• Can be done in a crock pot for 9 hours on low.

Steps:

• 1. Preheat oven to 350 degrees. Have a small roaster with lid ready.
• 2. Clean heart of any excess fat and veins.
• 3. In bowl, mix bread crumbs, egg, parsley, and onion. Add salt to taste. Add more moisture if too dry.
• 4. Lay heart open and place stuffing in center. Wrap heart around stuffing and sew together with needle and heavy thread. You could probably wrap heavy thread around heart to close if you prefer.
• 5. Place heart in roaster with a little beef stock or fat for moisture. Bake covered for 1 to 1 1/2 hour or until tender. Check during cooking and baste if necessary.
• 6. Cut into crosswise slices to serve.

Steps:

• Preheat oven to 350.
• Mix breadcrumbs, chopped onion, savory, melted butter, salt and pepper together until well combined.
• Stuff the heart with this mixture.
• Wrap the stuffed heart in parchment paper to prevent drying out while cooking.
• Bake at 350 for about 90 minutes or until heart is *nice* and tender.