Beef heart (or deer heart) is excellent!  We slice it very thin and saute it
in some oil with the regular seasonings-- garlic, salt, pepper, etc.  We have
also "breaded" it by dipping slices in egg, then in crushed pork rinds and
then fry it up.  Takes a little longer to cook, because it is very lean.  Will
be making some tomorrow.  We have 1/2 a beef heart in the fridge-- the other
half was a visual aid for my daughter's science fair project on "The Heart";
we had it labeled so the kids could see what a real heart looked like inside.
So--just use it in any way you'd use a tougher cut of meat.  We don't think
that it has any "different" or stronger flavor-- like liver-- it's just a big
muscle with a little different texture because cardiac muscle is a little
different than skeletal muscle.  Hope you try it!
PS: our butcher just gives us the heart if we want it, so it's very cheap!!

Julie


> >Does anyone have recipes on how to prepare beef brain, liver, heart?
>
> I've had calf brains scrambled with eggs; you can find recipies for it
> in some older cookbooks.
>
> Tried beef heart once.  As I recall, the recipie was in a Mennonite
> cookbook that I have since gotten rid of, since it was mostly high carb
> recipies.  But the woman who wrote it suggested that people look into
> organ meats as food because they are very nutritious and cheap.  I think
> she said to bake the heart, and used beef broth to baste it.  Can't say
> I recommend it... I couldn't swallow a bite of it and barely got it past
> my nose.  It's very strongly flavored meat; my guess is that if one were
> to acquire the taste for it, it might be a favorite.  But I wasn't
> willing to eat enough to get there.
>
> Val
>