Jewlzm Posted February 8, 2010 Share Posted February 8, 2010 Hey ladies and gents Im back again. I have a couple cow hearts from butchered cows that I just couldnt let go to waste so they are in my freezer. Do any of you eat cow hearts? If you do would you mind sharing some recipes? Thanks Link to comment
PoGo Posted February 9, 2010 Share Posted February 9, 2010 We always sliced it about 1/2" thick, breaded in plain flour, seasoned with salt & pepper, then fried it. Link to comment
HSmom Posted February 10, 2010 Share Posted February 10, 2010 We dissected it for science. Link to comment
Jewlzm Posted February 10, 2010 Author Share Posted February 10, 2010 thanks pogo Ill try that. I guess Cow heart isnt a big delicacy with those here at Mrs S .. Honest I just didnt wanna waste them LOL Link to comment
ArmyOfFive4God Posted February 10, 2010 Share Posted February 10, 2010 I have a beef heart in my freezer. I plan on slicing it thin as mentioned, flouring & frting. You can also do beef heart stew. Link to comment
ol'momma Posted February 11, 2010 Share Posted February 11, 2010 You can also stuff it with onions and fall fruit and pressure cook it. Yummy with Cranberries and Apples!! Here're are a few other recipes. http://www.cooks.com/rec/search?q=beef+heart Link to comment
LindaLou Posted February 13, 2010 Share Posted February 13, 2010 I have 2 elk hearts in the freezer and was looking for something more creative to do than just fry them up...not that they wouldn't taste good that way though. Thanks for the link ol'momma. The pressure cooked, stuffed heart sounds terrific. Also, ArmyofFive4God, do you have a recipe for heart stew? That sounds good too. Link to comment
kappydell Posted May 21, 2010 Share Posted May 21, 2010 I cut up hearts in dice for stews. chilis, stir fries. I have to hide innards due to spouse who is reluctant to eat them. My fav way to hide innards is to grind them up, mix with ground beef, use in meat sauces, chili, etc. You can do this with hearts (eaasiest), lungs (these need to be ground and mixed to modify their texture) kidneys if well trimmed, and you hide brains by simmering them to make them firmer, then cutting up fairly fime and adding to soups, stews, casseroles, etc. Save the simmer water for stock pot! anybody got more recipes for lungs? Ive only got 3 after 30 yrs of looking. Link to comment
Skagitgal Posted May 22, 2010 Share Posted May 22, 2010 I cut up hearts in dice for stews. chilis, stir fries. I have to hide innards due to spouse who is reluctant to eat them. My fav way to hide innards is to grind them up, mix with ground beef, use in meat sauces, chili, etc. You can do this with hearts (eaasiest), lungs (these need to be ground and mixed to modify their texture) kidneys if well trimmed, and you hide brains by simmering them to make them firmer, then cutting up fairly fime and adding to soups, stews, casseroles, etc. Save the simmer water for stock pot! anybody got more recipes for lungs? Ive only got 3 after 30 yrs of looking. We have always baked the heart. Make a big pan of your favorite dressing [with lots of onions] and make it fairly moist. We use a tin foil envelope, to hold in the juices. Bake, 300 for 3 hours. Check, if too moist, open tin foil and up temp tp 350, to dry and brown. I tend to overcook done, as I don't want undercooked organ meats...even from my own beef. Link to comment
Cat Posted May 22, 2010 Share Posted May 22, 2010 Mom always just pressure cooked them and sliced them. Link to comment
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