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We had the opportunity to get some buffalo heart and liver so I thought I would report on the delicous dish we enjoyed last evening and provide the recipe below.
It was Buffalo Heart Stew (instead of Beef Heart Stew) and was quite good, once I got past that I was eating "heart"!!
I have let the liver soak in milk and am now looking to make some liver pate. I will report on it and the recipe used as well as what we think after we sample it as well.
Hope all have had a blessed weekend with family and friends!
Catherine
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
It was Buffalo Heart Stew (instead of Beef Heart Stew) and was quite good, once I got past that I was eating "heart"!!
I have let the liver soak in milk and am now looking to make some liver pate. I will report on it and the recipe used as well as what we think after we sample it as well.
Hope all have had a blessed weekend with family and friends!
Catherine
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Beef Heart Braised in Wine
4 pounds beef heart
1/4 cup all-purpose flour
salt and pepper to taste
3 tablespoons butter
1 onion, chopped
2 carrots, chopped
2 potatoes, chopped
2 teaspoons dried thyme
1 cup beef broth
1/2 cup red wine
1. Wash the heart and remove any fat and arteries. Slice the heart in half, then slice it into 1/2 inch thick slices.
2. Dredge heart in flour and season with salt and pepper.
3. Heat the butter in large saute pan over medium-high heat. Add the heart slices and cook for 30 to 45 seconds per side.
4. Stir in the onion, carrots, potatoes, thyme, water and wine. Reduce heat to low, cover and simmer for 1 hour. Serve.
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