Access to all articles, new health classes, discounts in our store, and more!
Stuffed Heart
Ancient humans prized organ meat above all other forms of animal flesh. These foods were often consumed on site and raw or minimally heated. Modern nutritional analysis reveals that the origins of the historic reverence for the heart in part comes from the bioavailable nutrition, including vitamins, coenzyme Q10, essential minerals, and amino acids. Contrary to popular opinion, heart is very tender and flavorful. It can be ground and incorporated into many dishes.
Ingredients
- 1 heart from elk, venison, moose, caribou, or buffalo
- 1 cup wild rice, cooked
- ¼ cup wild mushrooms, sliced
- ¼ cup fresh huckleberries or cranberries
- ¼ cup wild onions, shallots, or onions, sliced
- 3 cloves garlic, minced
- 2 tablespoons oil
- ½ cup stock, divided
Instructions
- Using a sharp knife, carefully clean away the crown area and inner chamber of veins and valves to create an open area in the heart to stuff.
- Sauté wild mushrooms, shallots or onions, berries, and garlic with tallow, duck fat, or olive oil. Add cooked wild rice and ¼ cup stock.
- Stuff the heart with combined ingredients. Cover the crown opening with foil. Place in a Dutch oven and add ¼ cup stock to the interior and cover. Place in a hot oven.
- Bake at 325° F for 45-60 minutes or until a meat thermometer indicates the interior temp is 130° F.
- Make a gravy from any juices, and serve slices of stuffed heart with roasted root vegetables or crusty sourdough bread.
Reprinted from Our Journey with Food Cookery Book, 2nd ed., by Tammera J. Karr, PhD, BCHN®, CNW™, CGP, with Chef Benjamin Qualls and Chef Christine Wokowsky, CN, CGP (Summerland Publishing, 2022). Tammera is an author, educator, researcher, and clinician whose books are used in nutrition programs and natural health college programs, and by nursing professionals. For more info, visit yourwholenutrition.com.
Published in the Journal of Health and Healing™
Fall 2023 | Volume 47, Number 3
Copyright © 2023 Price-Pottenger Nutrition Foundation, Inc.®
All Rights Reserved Worldwide