Often overlooked as a prime cut, heart is a dense muscle with lots of flavour. It’ll quickly become a favourite once you embrace the challenge to cook it properly! The trick is to trim all fat and connective tissue—what remains is tender meat.
This recipe is an old Italian dish, passed down for generations and shared by Rob Lancellotti of Swarovski Optik.
*You can use a moose/elk heart but triple the ingredients.
You can also use a crock pot, slowly cooking the heart until tender while the tomato gravy thickens.