- 1 antelope heart (deer heart will work as well)
- ½ cup all-purpose flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 3 to 4 tablespoons bacon fat
- 4 or 5 slices bacon
Slice in spiral fashion, from outside to center, “unrolling” heart into one long strip. Remove membranes.
Mix flour, salt, and pepper on a sheet of waxed paper. Dip heart in flour mixture, turning to coat. Heat oven to 325°.
Heat bacon fat over medium-high heat in large skillet. Brown heart quickly on both sides. Remove from heat. Cool slightly.
Lay 2 or 3 slices bacon on heart. Roll heart jelly-roll style, starting with the short end. Tie securely in two places with kitchen string.
Place heart on rack in roasting pan. Cover with 2 slices bacon. Roast until heart is cooked through and tender, about 50 minutes.
Yield: 3-4 servings
Time: 90 minutes