This is a great recipe for roasting pasture-finished goat or lamb heart, if the heart in question is large enough to poke stuffing into. Roasting a full fledged beef heart this way would likely render it too tough. And it probably ends up too rare to use for a pig recipe.
Warning: there’s going to be at least one potentially-disturbing picture of an internal organ below. Proceed with caution.
Ingredients (Per heart)
1 whole goat (or lamb/sheep) heart, about the size of a fist
just enough extra virgin olive oil to coat a small skillet
1 mini bell pepper, finely chopped — they’re usually sold in a bunch with other mini-peppers
About the equivalent amount of portobello or button mushroom or so, finely chopped
1 ramp bulb or one shallot, finely diced
1/8 teaspoon or less of sea salt (plus a pinch more, reserved)
dried oregano to taste and potency (you may also consider other/additional herbs, of course)
cracked black pepper to taste
Pre-heat oven to 350 F.
Wash your heart and cut off most of the external fat — the rest of it will be removable after you finish cooking this. The fat doesn’t extend into this organ, making it a lean and healthy food choice. Indeed, strictly speaking, this isn’t an organ, it’s a muscle, just like the meat on the chops, only leaner.
Heat up the oil in the skillet to medium, toss in the veggies and the 1/8 teaspoon or less of salt, and saute. Let the ramp/shallot and the mushrooms get just translucent, maybe with a light browning if you use shallots. Add in the oregano and cook one more minute. Remove from range. (Another method — simmer the above in a little water or vegetable broth, drain, add the oregano.)
Allow to cool so you can work with your fingers.
Take your heart and stuff it, using your fingers. A mammalian heart is composed of four chambers, and you should be able to stuff each of these four chambers with your mixture.
Place in roasting pan, add the black pepper and any additional salt, and cover (foil, or with a lid if you have one.
Roast for 45 minutes (for a fist-sized heart).
Remove, pierce to check for done-ness (fluids running clear, just like in regular meats). You don’t want this served well-done, it gets tough. Some hint of pink is fine, and optimal. The heart sees a lot of activity in its life! Allow to stand five minutes.
Make slices from the pointy bottom up to the top, and you will probably want to discard the topmost slice, where the tough aorta makes its departure from the heart, and where some fat still resides.
I’m estimating one heart per person, but that’s assuming you only be serving people who already know they want to partake. A nice salad on the side; or perhaps some steamed spinach or kale, with more ramps or shallots.
Sometimes a little Dijon mustard with the heart goes well.