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Ingredients
- 1 x Beef heart (have Butcher clean it for you)
- 2 x onions minced
- 1 c. sliced celery
- 3 tsp sage
- 1/2 x thyme
- 1 x bay leaf
- 1 pkt stuffing mix Beef broth to moisten the bread
- 1 cube butter
- 1 x beaten large egg
- 1 x salt and pepper
Directions
- Wash Heart and slice down one side, so heart lays open. Make sure it is clean.
- Heat butter in fry pan. Add in the celery and onion and saute/fry until tender. Add in the bread cubes and the sage, thyme, salt and pepper. Moisten the bread with the beef broth. Don't Make Soupy. It should be like fresh made pie dough.
- Stuff heart and lay bay leaf on the dressing. Tie the heart shut with butcher twine. Slice one onion into your roaster and lay beef heart on them.
- Add in any beef broth left and 1 c. red wine. Sprinkle the roast with additional salt and pepper. Cover and bake. Slice into 1/2 slices to serve with a horse radish sauce.
- Note: Being beef hearts vary in size test for doneness as it will vary. Time I gave is Approx.
- Baked at 350 for 2 hrs or possibly tender
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 469g | |
| Calories 482 | |
| Calories from Fat 209 | 43% |
| Total Fat 23.33g | 29% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 306mg | 102% |
| Sodium 922mg | 38% |
| Potassium 780mg | 22% |
| Total Carbs 51.81g | 14% |
| Dietary Fiber 8.5g | 28% |
| Sugars 13.31g | 9% |
| Protein 18.65g | 30% |
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