I love organ meat, and bacon, so why not put the two together? Despite how fond my body and taste buds have grown for offal, convincing those around me that it is seriously very tasty, hasn’t exactly been very successful. My father will eat it if I prepare it for him, simply because he grew up eating it and is therefore already gotten over the mental-block that organ meat brings. At first, it can come as a shock to your taste buds, as it can be very rich, and almost too-flavorful for our tongue to handle. However, as time goes on, and you slowly incorporate it more and more into your weekly meals, all of the sudden your body (and mind) will forget that there was ever an aversion to offal.
There are a few, key reasons why eating organ meat is important, for everyone, not just for those who are trying to heal from a chronic illness like myself. Much like kidney, and liver, heart is very high in nutrients compared to that of regular, muscle meat. Not only is it the highest food source of copper to-date, but it is also chock full of the enzyme CoQ10, which is critical for not only health at the cellular level, but also supports collagen growth, which is what keeps our hair, connective tissue, and cardiovascular system happy and strong. Overall, today’s recipe serves as the perfect way to introduce beef heart into your diet, after all, who doesn’t like something wrapped in bacon? Not only that, but if you are expecting heart to be as pungent as liver, you are in for a treat, as beef heart has a very mild flavor, with an overall texture 99.9% like muscle meat from beef.
Bacon Wrapped Beef Heart
- 6 oz grass-fed beef heart (1 inch tall, 6 inch long cut strip)
- 2 slices of bacon
- 1 tbsp fresh chopped sage
- 1 tsp lard
- Preheat oven to 375 degrees.
- In a small skillet, heat lard on medium-low heat until hot.
- Wrap your strip of beef heart in bacon from end to end.
- Once the skillet is hot, sear the beef heart on one side for 3-5 minutes, then flip it over and do the same on the other side for 3-5 minutes.
- Once the oven is preheated, sprinkle half of the chopped sage on to of the beef heart, and place in the oven, allowing to bake for 13 minutes.
- Remove the heart from the oven and allow to sit for 5 minutes, before sprinkling with remaining sage and slicing into desired pieces.