Veal heart
Description
Preparing this dish will require patience and time, as cooking the heart properly and deliciously is a challenging task. First, thoroughly clean and rinse the heart to remove any blood clots and connective tissues. Serve the finished dish slightly cooled, with a side of vegetables or mashed potatoes.
Instructions
- 1
Step 1
1. Wash the hearts, remove the fat layer and all clots.
- 2
Step 2
2. Make a deep incision to open the inner part, but do not cut it in half. Remove blood clots, arteries, and veins, then rinse thoroughly once again. Transfer the hearts to a container and cover with cold milk; let sit for 1 hour.
- 3
Step 3
3. Heat a skillet and add 3 slices of bacon. Fry until cooked, then remove from the skillet and chop. Leave about 3 tablespoons of fat in the skillet. Peel and finely chop 2 onions, mushrooms, 1 celery stalk, and garlic.
- 4
Step 4
4. Sauté everything in the skillet used for cooking bacon for 3 minutes, then add breadcrumbs and previously fried bacon. After a minute, add chopped parsley leaves, 0.5 teaspoon of thyme, a pinch of nutmeg, and season with salt and pepper to taste. Pour in a tablespoon of Madeira and remove the filling from the skillet, mixing thoroughly.
- 5
Step 5
5. Remove the hearts from the milk and pat them dry with paper towels. Season with salt, pepper, and the remaining nutmeg. Fill the hearts with the prepared stuffing. Wrap each heart in a slice of bacon and secure with toothpicks. Sear the bacon-wrapped hearts in a cauldron until golden brown, then transfer them to a cutting board. Dice all the remaining vegetables and sauté them in the same cauldron. Pour in 0.5 cup of Madeira, add the hearts to the vegetables, pour in wine, and if necessary, add water to cover.
- 6
Step 6
6. Wrap the spices (2 bay leaves, 2 thyme sprigs, 0.5 tsp juniper berries, 3 parsley stems) in cheesecloth and secure well. Add to the pot, cover with a lid, and place in a preheated oven at 160°C for 1 hour. Then remove the lid and continue cooking for another 30 minutes.
- 7
Step 7
7. Remove the cooked hearts from the oven and let them cool for 30 minutes, then take off the bacon and slice the hearts into pieces. Serve the dish with a side of stewed vegetables.