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Stuffed Heart (beef or venison) Recipe

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This recipe for Stuffed Heart (beef or venison), by , is from The Massengale Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jim Taylor
Added: Tuesday, July 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 beef or venison heart, split open length ways
Mushroom stuffing:
10 slices bacon, diced
1 onion, finely chopped
˝ pound mushrooms, (or two 4-ounce cans, drained)
1 garlic clove, minced
˝ cup oil-and-vinegar salad dressing
1 cup beef broth (bouillon or consommé)

Directions:
Directions:
Trim fat and remove tubes from heart and wash it well in salt water. Pat dry. To make stuffing, sauté bacon, onion, and mushrooms in skillet until onion is soft. Fill heart with stuffing, drained. Skewer or sew with string to fasten heart closed. Place in crock pot. Add garlic clove, salad dressing, and beef broth. Cover and cook on high for 1 hour, then on low for 7 to 9 hours. Thicken gravy with a little flour before serving.

Number Of Servings:
Number Of Servings:
Whatever
Preparation Time:
Preparation Time:
Whatever
Personal Notes:
Personal Notes:
Don’t know what to do with the organs of the deer you shot this season.
If you like organ meats you’ll love stuffed heart. Remember the heart is a muscle so the longer you cook it the more tender it gets. An acquired taste but packed with protein and little fat.

 

 

 

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