Now, that pile of bits of meat with the tough peices of fat that I cut off, you can add them to the grind for hamburger, 1/4th heart to 3/4 of main muscle meat, or you can use them to delight your four footed friend.
However if you already enjoy the moist flavourful bursts of chewy meaty goodness of chicken heart, then give this super rich stew a try..
- 3 trimming from lamb hearts-Or trimming from any other heart
- 1 small diced onion
- 1 diced garlic
- 1/2 cup of dried mixed mushrooms
- 6 cups of lamb stock
- 1 cup of mixed bitter greens
- 1/4 cup of barley
- Spices- Jamacian Jerk Spices -Going to give you a kick! to this dish..
Put a little goood oil in the bottom of your pan, add your heart, onion and garlic and cook till brown bits show and onions are clear, then add the stock, barley and dried mushrooms, and spices, simmer till reduced by at min half, or for very rich, down to 1/4, then add one cup of mixed bitter greens and serve..
This will make two moderate servings perfect to go with fresh southern cornbread(the unsweet kind) or in a pinch, the northern sweet version.
More Family Friendly : Consider using trimmed heart meat for a more tender, less chewy bowl, don’t allow to reduce past half way point, Consider using more mild baby spinach, instead of bitter greens, consider using montreal steak spice, raither then the hotter jerk Spice blend. Increase your broth by another 2 cups and use more barley and add a diced carrot or turnip for more color and a slight sweetness to the dish, more suited for childrens taste buds.