Recipe Categories
Meat 
Misc Beef
Liver & Heart

Shanna's Heart With Dressing

1 x Beef heart (have Butcher clean it for you) 
2 x onions chopped 
1 cup sliced celery 
3 tsp sage 
1/2 x thyme 
1 x bay leaf 
1 pkt stuffing mix  Beef broth to moisten the bread 
1 cube butter 
1 x beaten large egg 
1 x salt and pepper 

Wash Heart and slice down one side, so heart lays open. Make sure it is clean.
Heat butter in fry pan. Add the celery and onion and saute till tender. Add the bread cubes and the sage, thyme, salt and pepper. Moisten the bread with the beef broth. Do Not Make Soupy. It should be like fresh made pie dough.
Stuff heart and lay bay leaf on the dressing. Tie the heart shut with butcher twine. Slice one onion into your roaster and lay beef heart on them.
Add any beef broth left and 1 cup red wine. Sprinkle the roast with additional salt and pepper. Cover and bake. Slice into 1/2 slices to serve with a horse radish sauce.
Note: Being beef hearts vary in size test for doneness as it will vary. Time I gave is Approx.
Baked at 350 for 2 hours or tender
Your body is 70 percent water.