Heart is rich comfort food that splits the difference between liver and other more common muscles. I find it best when it’s slow braised in lots of liquid and it can be easily prepared in a slow cooker in a pot on a bbq using indirect heat.
The first step in preparing heart is to brine it for a few days.
When you’re ready to cook it, remove it from the brine and;
- Remove any excess fat from the heart.
- Cut any hard pieces of ventricle/ artery (that’s the white stuff).
- Use your fingers to gently feel the cavities in the heart and push out any blood clots (they will come out easily).
- Briefly rinse the heart.
To cook the heart, cover it in a lot of liquid and aromatics and cook over low heat until it reaches medium rare. You can serve it in slices (or let it cool and sear slices or even transform it into pate). I cook it covered over indirect heat on a bbq (in a covered pot) for about 3 hours. It’s meaty, rich, denser and leaner than most steaks and would also be fantastic added to a meat pie or stew.
- 1 large heart (moose, cow or deer will do – this one was moose), trimmed and brined
- 1-2 liters of tomato sauce
- Celery (lots)
- Carrots (lots)
- Onions (lots)
- Any green herb you wish (I used Herbs de Provence and chives)
- Garlic (as much as you can handle)
- Salt and pepper to taste
- Place the heart in the pan.
- Pour the sauce into the pot.
- Scatter the remaining ingredients around.
- Cook over slow heat (as described above) until it reaches desired doneness. You can stir about once an hour.
- Eat as is or allow it to rest and puree all non-meat ingredients into a thicker sauce and reduce.
It’s just that easy! Any other variations or tips from heart lovers out here?