So I discovered this morning that pork heart cooked in butter with garlic and seasoning is really tasty… and the nutrient content looks great too.
https://nutritiondata.self.com/facts/pork-products/2189/2
I’ve just bought some packs of beef heart too. Liver I struggle to incorporate into recipes as the texture is just not nice (I’ll keep trying though, for the benefits), but heart I can do easily and these things are way cheaper than the more commonly desirable cuts of meat.
Ive had grilled pork heart… medium rare none the less. It was great.
Ive always pickled our deer hearts when they are intact. I believe ill try grilling this year
Lately, I’ve been using the sous vide on my beef heart, at 145F for about 24 hours, then cooling them down and reheating them. I usually put them in frozen, with salt on them. That’s it. I don’t even prepare these.
I’ve also cooked them like steak, 13x F (usually 130-135) for 1-2 hours, cutting, searing. These I usually thaw, then cut out the hard parts and the fat.
That’s the way I do mine as well … on the grill mostly rare. It does sound good in butter w/ garlic … might have to try that next time.