This is a great recipe. Even if you have never tried heart or think you wont like it, start with this one and you will likely change your mind. Antelope is tender and flavorful and the heart is one of the more succulent parts.
- 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
Slip fillet knife lengthwise into outer wall of heart, penetrating only half the thickness of the wall.
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