Showing posts from May, 2013

Sheep's hearts cooked in red wine

This is a nice recipe for lamb's or sheep's hearts. Hearts from an adult sheep will need slightly longer cooking than lamb hearts. To serve 4. 4 lamb or sheep hearts Marinade: 100 ml table vinegar 2 sprigs fresh thyme (or 1 tsp dried) 4 garlic cloves, finely chopped 3 laurel leaves salt and pepper For cooking: 100 g butter 100 g smoked bacon, finely chopped 10-15 shallots, sliced 1-2 tbsp flour 400-500 ml red wine 100-200 ml water salt and pepper 200 g whole small mushrooms, sautéed Cut the fat off the hearts, flush them well under running cold water and cut lengthwise into four parts each. Make the marinade and marinade the heart pieces for 4-6 hours. (I found 4 hours sufficient, but 6 will give a more intense flavour). Melt the butter in a Dutch oven or deep frying pan. Remove the hearts from the marinade and brown in the butter. Add bacon and onions. Sprinkle the sifted flour into the pan and let it soak up the butter. Add red wine and water, stir t