Lamb hearts freestyle

Got internet issues here not good for blood pressure. Cant get toolbar to download so no photos still.They were called devilled in the recipe,it was that River Cottage lifestyle/cookery show out of theUK. I just cooked it as I remembered it.I poached them because he did.Cant say I was that mad about it,I braised them stuffed before ,still a little pink .I think I would prefer a bit of chewiness . Sauce was great,I had sherry vinegar on hand,great ingredient but apple cider would be fine.I dont do lamb kidney but dont mind veal kidney,after ordering it by accident in France years back. Lot of older school cooks in this country cook the crap out of kidney & liver & turned people off it. I like them pink .I like heart braised best turns out really soft,big bold red wine sauce. Really cheap here too.We are heading into what we call winter, nothing by US standards but thats ox tail time! Got an old old school Roman dish in the pipeline. Celery,pine nuts ,raisins,wine,tomato paste vibe.

Work computer lucky I am self employed I liked it but I would just panfry it next time. There is a Peruvian dish that uses alpaca heart or beef heart.Sort of a street food thing chargrilled on skewers,red wine vinegar style sauce. Got  bit of consumer resistance when I  ran it past the butchers daughter(girlfriend) .

Might soften her up with oxtail first.

dirtsailor2003 said:

Looks good! Your sauce sounds like it would work well with "normal" 

  cuts of meat too!

Click to expand...

I get that a bit.Why cant you just do this with(insert regulation protein) instead of stuff that goes into dogfood?.Dods not exactly starving