Easy Heart Recipe
Heart is an excellent source of iron, selenium, and zinc, which are vital for keeping oxygen running through your body, maintaining a strong immune system, building muscle, and aiding your body in repairing itself. They say you are what you eat, well, believe it or not, eating heart is great for your heart. Heart is chock full of B12 vitamins, which prevent fatigue, stress, and memory loss, boosts your mood and concentration, aids your immune system, and slows aging. AND it reduces your risk for heart disease, male infertility, diabetes, sleep disorders, depression, mental illness, asthma, cancer, osteoporosis, and skin infections. I swear I'm not making this up, google it people. People have used B12 for MS, Lyme disease, macular degeneration, and much more. Heart has 10x more B12 than regular muscle meat!! Contrary to popular belief, heart is one of the most delicious and tender cuts on the animal, if prepared properly. It is my personal favorite and I always make sure not to waste any.
It is true that larger hearts, such as beef or venison, can be tough unless braised for many hours, but chicken or goose (pictured above) hearts are quick and simple!
No Fuss Heart Serves: 1 Prep time: 1 hour Cook time: 15 minutes Eat time: a blink of an eye
- 9ish chicken hearts or 3 goose/duck hearts
-3 large cloves garlic, crushed
-1/4 cup soy sauce
-1/4 cup red wine
-black pepper to taste
-1/4 large onion
- 1 bell pepper
- a generous handful of baby kale or spinach
Mix the garlic, soy sauce, red wine, and black pepper together in a bowl, add hearts, and marinade for an hour or two or even overnight if you want. While that is marinating, slice the onion and bell pepper. Once your marinade is done, heat the olive oil in a fry pan on medium high heat. Throw everything except the greens in. Cook to your liking, adding the kale or spinach for the last couple minutes. Serve.
Grilling Variation: After marinating the hearts, grill them with vegetables on skewers, sit back, and watch the impressed but unsure expressions on your friends faces.
Pro tip- If you have leftovers try it cold in a wrap with goat cheese.
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