Ingredients for Stuffed Heart
- Venison Heart
- Salt And Pepper
- 4 slices bacon
- Soft Breadcrumbs
- 1/2 cup finely chopped celery
- 1/2 cup finely chopped onion
- 1 large egg
- 1 1/2 teaspoons salt (divided use)
- 1 teaspoon black pepper (divided use)
- Thyme
- 1 teaspoon dried sage
- Beef Broth
- 1 bay leaf
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How to Make Stuffed Heart
- Wash the venison heart thoroughly and trim away any excess fat. Generously sprinkle the inside of the heart with 1 teaspoon salt and 1/2 teaspoon black pepper.
- In a large skillet, cook 4 slices of bacon until almost crispy. Remove bacon and crumble, reserving 2 tablespoons of bacon grease in the pan. Add 1 cup of bread crumbs, 1/2 cup finely chopped celery, 1/2 cup finely chopped onion, 1 large egg, 1/2 teaspoon salt, 1 teaspoon dried thyme, 1 teaspoon dried sage, and 1/2 teaspoon black pepper to the skillet. Cook, stirring occasionally, until the bread crumbs are lightly toasted and the vegetables are softened.
- Pack the breadcrumb mixture tightly into the venison heart. Secure the opening with kitchen twine or skewers.
- Place the stuffed heart in a small roasting pan. Pour 1 cup of beef broth into the pan and add 1 bay leaf.
- Cover the roasting pan tightly with foil. Bake in a preheated oven at 325°F (160°C) for 2 1/2 hours.
- For a slow cooker option: Place the stuffed heart in your slow cooker. Pour 1 cup of beef broth over the heart and add 1 bay leaf. Cook on low for 9 hours.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
8g
Fat
19g
Carbs
4g
