Best Stuffed Heart Recipes

STUFFED HEART

Steps:

• Wash heart and trim fat, sprinkle inside with salt and pepper.
• Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
• Stuff heart and tie with cooking string or secure with skewers.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake at 325 for 2 1/2 hours.
• Can be done in a crock pot for 9 hours on low.

BAKED, STUFFED BEEF HEART WITH PARSLEY STUFFING

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.

CROCKPOT BEEF HEART STUFFED WITH BACON, MUSHROOMS AND ONIONS. RECIPE - (4/5)

Steps:

• Cook the bacon. Remove from pan and rough chop. Healthy saute the mushrooms, garlic and onions in a frying pan with 1/3 c. beef broth. Add bacon to the mix when veggies are cooked. Clean the heart by trimming off most of the fat and any obvious arteries from the outside. Then stuff all of the frying-pan ingredients into the heart cavity. Really stuff it full and then use toothpicks -- the longer the better -- to hold it together. You can also using cooking twine. Put the stuffed heart in the crock pot along with the broth and olive oil and some more garlic. Cook for 11-12 hours on low. Don't skimp on the cooking time, or else you risk ending up with tough rubbery meat. Mine turned out pretty fantastic. The heart sometimes falls apart because it is so juicy and tender.

STUFFED BAKED HEART

Steps:

• Tie the heart with string.
• Place it on a rack in an oven proof dish.
• Place in bottom of the dish the stock or diluted tomato soup.
• Place over the heart the bacon strips.
• Cover the dish closely and bake the heart in a moderate oven 325°F until tender, sometimes if beef, a matter of 3-5 hours, if veal about 2 hours.
• Remove heart to a plate and cool it slightly.
• Heat, then fill the cavity with 1 1/2 cups bread dressing or rice dressing.
• Sprinkle the heart with paprika.
• Return it briefly to hot oven 400°F or place it under a broiler to reheat.
• The drippings may be thickened with flour to make gravy.

STUFFED MOOSE HEART

Steps:

• Preheat oven to 350.
• Mix breadcrumbs, chopped onion, savory, melted butter, salt and pepper together until well combined.
• Stuff the heart with this mixture.
• Wrap the stuffed heart in parchment paper to prevent drying out while cooking.
• Bake at 350 for about 90 minutes or until heart is *nice* and tender.

BRAISED STUFFED BEEF HEART

Steps:

• Season meat inside and out with salt and pepper.
• Stuff heart with prunes and chopped apple.
• Close opening with skewers.
• Melt 2 tablespoons of the shortening in a heavy pan with a lid.
• Brown meat on all sides,
• Remove meat from pan.
• Add onion and remaining shortening.
• Saute onion until softened.
• Return meat to pan.
• Add water.
• Cover and simmer 1 1/2 hours, or until meat is tender, adding more water if necessary.
• Add apple halves to pan.
• Cover and simmer 15 minutes, or until tender.
• Remove meat and apples to serving plate and keep warm.
• Place onion and pan drippings in bowl of food processor and puree.
• Place 2 teaspoons jelly in each apple half.
• Slice meat across the grain and serve with pureed onion mixture.
• Variation: Instead of fruit, stuff heart with fresh parsley.

POTTED STUFFED BEEF HEART AND MADEIRA GRAVY

Steps:

• Heat 2 tablespoons butter in Dutch oven and saute onions and celery until tender.
• Stir in rice.
• Add poultry seasoning, salt, and pepper, and set aside.
• Remove cords and excess fat from heart.
• Season with salt and pepper.
• Sew heart partially closed with large needle and heavy thread, leaving a pocket.
• Fill with rice mixture (if any is left over, heat separately).
• Sew closed.
• Heat remaining butter and oil in Dutch oven until bubbly.
• Add heart and brown on all sides.
• Add water.
• Cover and simmer over low heat until tender, about 3 hours.
• Remove heart and let rest 15-20 minutes.
• Remove threads and slice thin.
• For gravy:.
• Blend flour and wine.
• Stir flour mixture into pan juices and cook and stir until slightly thickened.
• Sprinkle parsley over meat and serve with gravy.

SEAFOOD IN MY HEART (STUFFED BEEF/VENISON HEART)

Steps:

• Preheat oven to 325F Degrees.
• Wash heart and trim fat. Use a fillet knife to remove all of the membrane on the inside and outside of the heart.
• Create a pocket in the thicker portions of the heart and sprinkle inside with salt and pepper.
• Mix mayonnaise, eggs, Worcestershire sauce, A-1, 2 tsp beef broth, salt, pepper and a dash of the Tabasco sauce into a smooth sauce using a blender.
• Place crabmeat and shrimp in a bowl with enough sauce that the crabmeat and shrimp bind together.
• Stuff inside the pockets of the thick pieces of heart. If there are any thin pieces place the stuffing in the center of the meat and roll it into a ball.
• Close the pockets with toothpicks.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake for 1 1/2 to 2 hours.

HEART-STUFFED SHELLS IN A RICOTTA SAUCE

Steps:

• Cook the shells: Bring a large pot of salted water to boil, and cook shells according to package directions. Make the filling: Melt butter in a heavy 12-inch skillet and cook it until it turns nutty and brown, stirring occasionally to keep the solids moving on the bottom of the pan. Once it is a nice nutty brown, add 1 tblspn olive oil, then the onions and cook them until they are lightly brown and caramelized, about 7 minutes. Add the artichoke hearts and cook for about 5 minutes. Add the wine and cook it until it completely disappears. Remove the pan from the heat and let it cool slightly, before transferring it to the bowl of a food processor. Add both cheeses, the yolks, lemon juice, salt and pepper and pulse in the food processor until well chopped but still retains a little texture. Make the sauce: Melt the butter in a medium saucepan over medium-high heat. Once melted, add the flour all at once and whisk it until smooth. Add the milk, whisking constantly so no lumps form. Once all the milk is added, add the garlic and bring the sauce to a boil, stirring frequently. Once boiling, it will immediately begin to thicken. Reduce the heat to medium and simmer for two to three minutes before stirring in the ricotta, lemon juice, salt and black pepper. Adjust salt, pepper and lemon to taste. Assemble the dish: Preheat oven to 350 degrees. Pour two cups of sauce into the bottom of a 9x13 baking dish. Scoop one tblspn of artichoke filling inside each cooked shell. Nest each pasta shell in the sauce, seam up. Dollop a spoonful of the remaining sauce over each shell. Cover the dish with foil and bake it for 30 minutes, then remove the foil and bake it for a final 15 minutes. Sprinkle with parsley or basil, if using, and serve immediately.