Beef Heart

Beef heart (or deer heart) is excellent! We slice it very thin and saute it in some oil with the regular seasonings-- garlic, salt, pepper, etc. We have also "breaded" it by dipping slices in egg, then in crushed pork rinds and then fry it up. Takes a little longer to cook, because it is very lean. Just use it in any way you'd use a tougher cut of meat. We don't think that it has any "different" or stronger flavor-- like liver-- it's just a big muscle with a little different texture because cardiac muscle is a little different than skeletal muscle.

PS: our butcher just gives us the heart if we want it, so it's very cheap!!

From: Julie Jarvis on PaleoFood list. Posted 14 Feb 1999.