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February 12, 2021

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Delicacies & Bones ›  



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Favorite Heart Recipes

You will love these recipes - tested and tried by our very own Wild Idea team!

Stewed Bison Heart

Stewed Bison Heart - Recipe Credit: Jill's friend Angela Anderson

Ingredients:

  • 2-3 - pounds Wild Idea Buffalo Heart cut into large cubes
  • 6 - ounces of Wild Idea Buffalo Bacon or organic bacon
  • 2 - ounces butter
  • 2 - onions, chopped
  • 2 - cloves of garlic, chopped
  • 6 - fresh tomatoes, peeled & chopped or 3 tbsp of tomato paste
  • 1/4 - bottle of white wine
  • 8 - ounces sour cream
  • Fresh or dried basil and parsley

 Preparations:

  1. Cut the bacon into small bits and fry in 2 ounces of butter.
  2. Add the chopped onions garlic and sauté.
  3. Add buffalo heart to the bacon, onions & garlic, and let it brown.
  4. Add 1/2 cup of water, tomatoes or paste and the wine.
  5. Simmer for 30 minutes covered and then for 15 minutes without the lid.
  6. Stir the sour cream into the sauce. Sprinkle with fresh herbs.

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Stuffed Buffalo Heart - Recipe Credit: Chris White Eagle

Ingredients:

  • 1 - cleaned and defatted Wild Idea Buffalo Heart
  • 12 to 16 oz - Wild Idea Buffalo Bacon chopped
  • fresh mushrooms (as much fresh as you like)
  • 1 - small onion chopped
  • 1 - tablespoon garlic chopped
  • 1 - teaspoon cinnamon
  • 1/2 - teaspoon nutmeg
  • 1 - bag fresh spinach

Preparations:

  1. Fry chopped bacon until crisp, add onion and garlic cook until slightly transparent, add mushrooms and spinach cook until tender.
  2. Lay heart flat stuff and butterfly open. Stuff with spinach mixture and tie with butcher string. Fry in the bacon grease until cooked. Yummy, yummy!

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Pan Seared Heart – Recipe Credit: Jean Osborne & Jilian Jones

Ingredients:

Preparations:

  1. Heat heavy sauté pan or cast iron skillet with fat or oil over medium high heat.
  2. Season both sides of the heart steaks with salt & pepper.
  3. Sear over medium high heat for about three to four minutes total for medium rare.
  4. Adjust cooking time to thickness of your steaks. Season to taste!

Photo Credit: Jill O'Brien


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