BAKED, STUFFED BEEF HEART WITH PARSLEY STUFFING
Ths recipe was requestd by Sandi Moorhead. My British mother-in-law taught me this recipe, but she never measured anything so I guessed at amounts and it always tastes wonderful. You can adjust it to your own taste. This works equaly well with pig heart and venison heart.
Provided by Elsie Perrett
Categories Beef
Time 1h30m
Number Of Ingredients 8
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.
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