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I used to love heart meat as a kid - my Mum used to make it for my Dad a lot - from what I can recall she used to stuff it (with the same stuffing you would put into a turkey or chicken) and wrap it in greaseproof paper and tie it with string and put it in the oven. It was really tasty - then again, I don't mind eating liver and kidney so eating heart isn't too much of a stretch for me.
I haven't had heart for thirty years, at least, but I remember my mother slicing it up, and browning it in a frying pan using drippings, since there wasn't a lot of fat on it. It smells *very* good when cooking, that I remember very distinctly. It also took quite a while to cook, so the heat wasn't set too high. Once browned up and cooked thru, throw the slices on some toast, add mustard and ketchup, and dig in.
Thank you both. I also have access to the kidneys and livers as well. I've made liver, but I'd never made kidney. Both these ways sound delicious. And since I hate fatty meat, I think heart will be the ticket for me!
One the Italian woman up the street from my parents made a cassarole-type dish using lamb brains from my parent's sheep. But it was pretty tough getting the butcher to give the brains up- apparently there were concerns about disease and such; and the butcher would only do it once- the next year he said no.