Stuffed spit-roasted hearts

Support the blog

A one time donation to help fund the blog and associated materials

£1.00

Ingredients:
2 lambs hearts

For the stuffing;
Butter
200g lardons
Large handful of hazelnuts (finely chopped)
Large handful of spinach
1 mushroom (finely chopped)
Splash of white wine (parsnip if you have it)

Method:

Melt some butter in a pan. Add the lardons and fry for several minutes, until browning.

Add the rest of the stuffing ingredients and fry, Stirring occasionally, until the liquid has cooked off and the spinach is wilted.

Leave to one side to cool.

Trim the hearts of any excess fat and slice them in half, but not all the way through, opening them up like a butterfly.

Spoon some of the stuffing mix onto the open hearts, close them up and tie together with a few pieces of string.

Push the hearts onto a skewer and cook for around 30 – 40 minutes over a hot fire, depending on how rare you like it.

Leave to rest for 5 minutes, before slicing and serving with any leftover stuffing mix.

This recipe is taken from my book ‘Eat like a Viking!’ Available now on Amazon

Published by The Saxon forager

Wiltshire, UK based. I live with my wife & daughter, dog and chickens.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: