AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Jun 15^th, 2008 at 12:31pm

skiproosel Offline
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G'day Everyone,

Has anyone stuffed and roasted an ox heart in the CO? I know it's a bit how 'ya going, but we used to have it occasionally years ago. It used to be on the menu at a lot of pubs for counter lunches and from memory was very nice. I have a deer heart in the freezer and was gunna give it a go. Any help appreciated. Smiley

All the best
Skip Smiley

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Reply #1 - Jun 15^th, 2008 at 1:36pm

Vicky Offline
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Hi Skip,
Only gruesome to non hunters! This is a recipe of my Dads used even for Elk .

1 venison, elk or beef heart
salt & pepper
4 slices of bacon
2 cups of soft breadcrumbs
1/2 cup chopped celery
1/2 cup chopped onions
1 egg, slightly beaten
1/2 tea. salt
1/2 tea. pepper
1/4 tea. thyme
garlic to your taste
1/4 - 1/2 tea. of sage (until you can smell it good)
1 cup beef broth
1 bay leaf
Wash heart and trim the fat, sprinkle inside with salt and pepper.
Fry bacon until almost crispy, add bread crumbs, celery,onion
egg , 1/2 tea. salt , thyme, sage, and 1/2 tea. pepper & garlic
Stuff heart and tie with string.
Place in dutch oven, cover with beef broth and add bay leaf.
Cook for aprox. depending on heart size for 2 1/2 hours until done or until it is tender and smells SOOOOO good
We use to also fry up some potatoes with onion, season with salt, pepper and garlic and when done melt cheese on them. A salad and cherry cobbler set this meal off Smiley

Vicky in Canada

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Reply #2 - Jun 15^th, 2008 at 2:06pm

Carolyn™ Offline
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I think it would be hard to beat Vickys Dads recipe.

Skip I have just had an interesting half hour googling Deer Heart. I had come to the conclusion that like Liver it would be good with bacon flavourings added, this was before I read Vickys recipe.

Most seemed to thinly slice it and quick fry it rather than bake it. I saw it in stews, kebabs, pickled and smoked. I have certainly had my eyes opened to its uses.

When I first saw the post I laughed as the last time I remember seeing a heart was in high school and a sheeps heart. Due to distance I missed the last period of practical biology and was known to be investigating hearts and eyes etc from the butcher on the bus on the way home Cheesy

Look forward to your photos Skip.

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Reply #3 - Jun 15^th, 2008 at 5:52pm

Derek Offline
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Skip

Used to eat them a lot when we were kids and always baked and stuffed. I think Vicky's recipe just about sums it up however I wouldn't use the broth. Would sit it on a trivet and put some water in the bottom of the oven but not enough to touch the heart.

Great cold on sandwiches with mango chutney.

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Reply #4 - Jun 16^th, 2008 at 7:50pm

skiproosel Offline
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Derek,

Did you stuff the heart like in Vicky's recipe or did you use something else. What herbs are recommended to go well with it?

I intend to give it a go next weekend Smiley

Thanks Skip

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Reply #5 - Jun 16^th, 2008 at 8:47pm

Derek Offline
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Just used the ordinary old dried mixed herbs.

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Reply #6 - Jun 17^th, 2008 at 7:02am

skiproosel Offline
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Thanks! those I do have plenty of!

Skip Smiley

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Reply #7 - Jun 17^th, 2008 at 2:23pm

BillyBushCook Offline
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No skip, I don't think Derek was refering to those dried herbs Grin

Mick.

Live while your'e alive, you can sleep when your'e dead.

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Reply #8 - Jun 17^th, 2008 at 5:26pm

skiproosel Offline
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Skip

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Reply #9 - Jun 19^th, 2008 at 6:34pm

DubDub Offline
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Hey skiproosel,
   Have ya ever considered"organ donation"?Sure theres a deer out there that could do with a new heart.Ring around the zoos.<GR>.
      Has anyone ever smoked/cured a heart?.I had beef hearts as a youngen and found the meat a bit bland.Maybe it would be possible to smoke/cure it whole,then stuff it.Is that possible?.

      Glenn.

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