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Prep Time: 3 Hours
Yields: 6-8 Servings

Although organ meats are plentiful in butcher shops throughout Louisiana, they have somehow fallen into the category of "lesser-used" cuts. This beef heart recipe offers a wonderful and creative presentation, which hopefully will encourage the cook to use this fabulous meat item.

1 (3½-pound) beef heart
1 cup chopped oysters
¼ cup butter
1 cup diced onions
½ cup diced celery
1 tbsp chopped garlic
¼ tsp rubbed sage
¼ tsp thyme leaves
1½ cups Italian bread crumbs
salt and black pepper to taste
Louisiana hot sauce to taste
¼ cup vegetable oil
4 cups beef stock or consommé
¼ cup water
4 large skewers
4 (10-inch) pieces butcher's twine

Preheat oven to 350°F. Cut heart lengthwise and wash thoroughly inside and out. In a large cast iron skillet, melt butter over medium-high heat. Add onions, celery and garlic. Sauté 3-5 minutes or until vegetables are wilted. Blend in oysters, sage and thyme. Cook 5 minutes or until oyster juice has been rendered. Sprinkle in bread crumbs to absorb liquid and to create a savory stuffing. Season with salt, pepper and hot sauce. Cool stuffing slightly, then place a generous layer on one half of heart. Cover with second half. Skewer heart on both sides, top and bottom. Using twine, tie 2 sides tightly around skewers to hold in place. Season well with salt, pepper and hot sauce. In a cast iron Dutch oven, heat oil over medium-high heat. Sauté stuffed heart well on all sides until golden brown. Add beef stock and water. Bring to a rolling boil, cover and place pot in oven. Bake 3 hours or until meat is tender. When done, remove skewers, slice and serve with a generous portion of stuffing.




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