Cooking: Hearts Afire

January 11th, 2010
|

_MG_1324 - Version 2
We got one last beautiful day for the year the Sunday after Christmas. Just before the current deep freeze, the temperature reach up into the 50s and I took the opportunity to fire up the grill.
Eric came over and we grilled the lamb and beef hearts that I got from Fleisher’s at the WinterMarket.
I was attracted to heart initially for the spectacle of the thing. It just seems to odd and primal, how could I not try it after all my ‘whole beast’ talk? But after trying it, it’s the flavor an texture that will have me going back for more.
The preparation was limited to cutting off the fatty and tough bits and seasoning it with salt and pepper.
We grilled them to about medium rare and cut them into strips with kitchen shears.
_MG_1348 - Version 2
The meat was dense and a bit chewy without being tough. The flavors were intense. They tasted like beef and lamb, just more so. The beef did have a slightly ‘liver-y’ flavor, but not overpoweringly so.
At this point it is far too cold for going back out to grill again, but expect hearts to be a staple come grilling season.

Leave a comment: