Stir fry immediately comes to mind. Tacos or burritos too. Sliced and fried, just don't over cook it which can happen fast. You can also use it accompanied by some sausage or bacon for the added fat, chopped up to make a ragu. Then you'll want to cook it to death in some sauce.
My spouse likes liver, but I like kidney and heart.
If you can find a fresh beef heart...all I use to do was slice it up into strips and get some oil hot in a pan, season the oil with fresh garlic cloves (toss when browned) and even a bit of sliced ginger would be nice (toss that too after browned and flavoured the oil). Cook it well done but not too over (toughens it up) and enjoy with some crackers or garlic toast...a delicious meaty snack.
It is rich, so a whole beef heart for one person is likely alot...organ meats are best fresh...so you may want to freeze half the heart if only cooking for one person.
With kidneys, I would cut them up small on a cutting board, have a kettle of water boiling and put the kidney pieces in a sieve and pour boiling water over them over the sink to drain. Then same thing as beef heart...fry them in seasoned oil OR I do a steak and kidney pie (stew I guess) and dice up beef and the kidney (boiling water removes the urine flavour) and then add veg and broth and simmer in crock pot all day...add a topping of pastry in the oven and voila, an extra delicious winterish type hearty meal. Again, organ meat is best FRESH (or frozen, defrosted and eaten up quickly as it spoils faster than muscle meats).
In poultry, we have the luxury of also gizzards...so I sometimes would eat hearts and gizzards, all cube up small and fried in oil--drained. Keep in mind that the organ meats are where things like anti-biotics seem to be concentrated...so if the animals are not raised decently you may be dosing yourself with items you don't want to. When something dies here, always a good idea to open them up and inspect the organs...knowing what healthy innards looks like helps you access if something is going terribly wrong with your animal husbandry skills, eh.
Enjoy...and worse comes to worse, the dog or cat won't mind sharing a bit of that lovely heart with yah! Minding it is a rich food, a little goes a long way.
All sorts of weird meats like tongue and cod cheeks...sometimes the most delicious parts cooked up fresh with a bit of seasoning...lots of the things we don't see in the stores makes excellent broths and treats others are missing out on. If you raise it yourself...then you know its good thru and thru. Can you feel the happy meat care for with love?
Dorper ewe lamb Duro - Nov 10 2016
Hey, quick note, Duro the unregistered ewe lamb in my Dorper sheep...found out last week her female offspring can be registered as there are four sheep breeds (Scottish Black Face, Karakul, Texel & Dorpers!) that are allowed to be upgraded by our only registry organization here in Canada!
Now I can breed Duro, keep her girl lambs for continued grading up (50%, 75%, etc...bred to reg Dorper rams) and grow her boys out for consumption!
Another woot...just learned about the Kunekune pigs...
WOW...not only cute, they can be raised up and eaten (small family sized) as they are a small pig of around 200 or so pounds, are not suppose to be as hard on bark as their snouts are shaped different than most pigs, can graze on fresh pasture and will help eat up surplus garden veg. Coupla breeders right here in Alberta...so maybe after I get learned about swine...in four or five years, I can have a coupla girly pigs foraging with my Dorper flock. Got more than adequate fencing...need some pig houses and could be having to deal with 135 pounds of pork...
Doggone & Chicken UP!
Tara Lee Higgins
Higgins Rat Ranch Conservation Farm, Alberta, Canada
Wow, thanks @attimus and @CanuckBock! Great ideas! I have to admit, I was scared of it lol; I'm not a big fan of "chewy" and I have 2 kids under 12 to feed this to
The garlic sounded excellent, so I started off with that. Browned that and added a white onion... Then found some red pepper in the fridge, so I made beef heart fajitas!
It ended up with a really creamy sauce, instead of watery like I get with sirloin.
The consensus:
Hubby loved it. 11 year old daughter loved it. 7 year old daughter didn't like it but ate it anyway... I had leftovers hahaha
Just too much seeing all the interesting stuff I had to cut out of it; reminded me of 5th grade science poking on a cow heart for giggles... I just couldn't do it.
I was happy with the fact that the kids ate it. That means its worth doing again in my book
Oh and PS, those are some very nice sheep there, canuck.... Makes me hungry for lamb chops
Wow, thanks @attimus and @CanuckBock! Great ideas! I have to admit, I was scared of it lol; I'm not a big fan of "chewy" and I have 2 kids under 12 to feed this to
The garlic sounded excellent, so I started off with that. Browned that and added a white onion... Then found some red pepper in the fridge, so I made beef heart fajitas!
It ended up with a really creamy sauce, instead of watery like I get with sirloin.
The consensus:
Hubby loved it. 11 year old daughter loved it. 7 year old daughter didn't like it but ate it anyway... I had leftovers hahaha
Just too much seeing all the interesting stuff I had to cut out of it; reminded me of 5th grade science poking on a cow heart for giggles... I just couldn't do it.
I was happy with the fact that the kids ate it. That means its worth doing again in my book
Oh and PS, those are some very nice sheep there, canuck.... Makes me hungry for lamb chops
What's everyone's plans for turkey day? I'm working on a menu for the family now. Obviously the turkey will be heavily involved. Not gonna stray to far from the staples, just plan on stepping them all up a a little bit.
