Lamb hearts stuffed

[thoseguys26]

Can't wait to try this one out. I got two mule deer and two elk hearts the size of my head in the freezer.  I love heart! :) I have never stuffed them before so that sounds interesting.

 

[moikel]

No native deer in Aust only various introduced species that now are a major pain in the arse.Inbred, traffic hazard around Sydney at least.

Elk sounds great.I found old time recipes for beef heart similiar to what I did with lamb. Brown it first ,cook it wet seems universal,the bacon lid /wrap was my idea not highly original.

I cant see any more hard & fast rules than that, except keeping them semi upright while they cook.I  do think red wine /stock is a good idea,you will have plenty of elk bones for that I am sure. Low & slow looking forward to seeing how you go.

 

[venture]

Yeah, the hearts are tricky.

Not being muscle meat by our standards, they have to be cooked to higher temps and still kept tender.  Interesting that the heart is a very strong muscle, but is still considered organ meat.

Naturally, this leads us to the red wine and braising, which seem to work well.  Actually, I love properly braised meat and I think braising is sometimes an overlooked or under-appreciated cooking method in my part of the world.

Can't wait to see the results of your next effort.

Show the world that offal does not equal awful.  It would be a great contribution!

Good luck and good smoking.

 

[moikel]

I might do a little chicken heart on skewers deal first to try to get my flavour profile right,maybe even with a Basque touch,before I go upscale to bigger hearts.

 

[thoseguys26]

I smoked, breaded and deep fried chicken hearts and gizzards before and they were awesome.

 

[moikel]

I smoked, breaded and deep fried chicken hearts and gizzards before and they were awesome.

My Basque take on chicken hearts over in poultry.I made a suggestion that we need an offal section where you put tongue,liver ,hearts,head cheese etc in regardless of what animal it was originally from. Not the dumbest idea I have ever had

 

[thoseguys26]

You got my vote. Most people would probably rather not see those gourmet parts mentioned in the 'normal' meat sections anyways! 

 

[moikel]

Its just an idea that  puts like with like.If you were looking for a recipe for say elk liver you would just look in the offal section & maybe see a calfs liver recipe that was adaptable or some such. A lot of them arent going to be strictly smoked anyway,grilled sure but there are a few braises .For that matter I used to do a deer liver terrine as well as some chicken/duck/rabbit dishes that would probably fit in a general offal section.