Sorry if this has been asked before but I just picked up some buffalo heart (frozen). I am wondering if anyone has any suggestions for the best way to cook it? Thanks in advance.
|
1
|
||||
|
|
3
|
Long slow moist heat with fat added is the way I would cook it. Game meat is usually drier than beef and needs tender loving care during cooking.
|
||
|
|
|
0
|
Slice it, dice it, stir fry(s) it! ehm. Joking aside, depending on the size and if it's undamaged I fill it with other offal goodies, tie it up with bacon and then let it sit in a pot for quite some time. If it's damaged I just fry it with some veggies and liver. Oh, I use the heart from a cow, not buffalo. Check out this recipe for stuffed lamb hearts: http://livingintheiceage.pjgh.co.uk/2011/11/stuffed-lamb-hearts.html |
|||
|
|
0
|
I like heart either sliced thin and quickly seared on both sides, leaving it fairly rare, or cooked sous vide at 134 degrees for 48 hours and then seared off. |
||
|
|
