Stuffed Deer Hearts

Prepare pickled deer hearts the same as the deer tongues

butter - 1½ oz.
onion - 1 small, chopped
fresh breadcrumbs -2 oz.
lemon - 1, zest only + extra for garnish
fresh sage - 1 T., chopped + extra for garnish
grated nutmeg - pinch
egg yolk - 1
plain flour - 2 T.
chicken stock - ¾ pint
dry sherry - 3 T.+-

Pre-heat oven to 150 °C / 300 °F .

Melt ½ oz of the butter in a large frying pan and fry the onion for 5 minutes, until softened. Remove from the heat and stir in the breadcrumbs, lemon zest, sage and nutmeg. Bind with the egg yolk and mix well.

Fill the hearts with the stuffing and sew up neatly with strong cotton or fine string. Coat them in the flour.

Heat the remaining butter in a flameproof casserole and brown the hearts well. Pour over the stock and sherry and bring to the boil. Cover and bake for about 2 hours or until tender.

Serve the hearts sliced and pour the skimmed juices over. Garnish with sage and lemon zest.

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