Stuffed Heart

• 1 venison heart or 1 beef heart
• salt and pepper
• 4 slices bacon
• 2 cups soft breadcrumbs
• 1/2 cup chopped celery
• 1/2 cup chopped onion
• 1 egg, slightly beaten
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon thyme
• 1/4 - 1/2 teaspoon sage (until you smell it)
• 1 cup beef broth
• 1 bay leaf

1. Wash heart and trim fat, sprinkle inside with salt and pepper.
2. Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
3. Stuff heart and tie with cooking string or secure with skewers.
4. Place in small roasting pan, cover with broth and add bay leaf.
5. Cover and bake at 325 for 2 1/2 hours.
6. Can be done in a crock pot for 9 hours on low.

heart, salt, bacon, breadcrumbs, celery, onion, egg, salt, pepper, thyme, sage, beef broth, bay leaf

Taken from www.food.com/recipe/stuffed-heart-40619 (may not work)