BAKED STUFFED BISON HEART

1  BISON HEART
1  TEASPOON SALT
2  CUPS COARSE, SOFT BREAD CRUMBS
1/2  TEASPOON POULTRY SEASONING, IF DESIRED
PEPPER TO SUIT TASTE
1  EGG, BEATEN
3/4  CUP MILK
1/4  CUP CHOPPED CELERY
1  TEASPOON CHOPPED ONION
2  TABLESPOONS MELTED BUTTER

WASH HEART IN WARM WATER AND REMOVE ARTERIES AND VEINS; AGAIN WASH THOROUGHLY INSIDE AND OUT.  DRAIN THOROUGHLY, AND SPRINKLE INSIDE WITH HALF THE SALT.  COMBINE BREADCRUMBS WITH REST OF SALT AND OTHER SEASONINGS, THEN ADD BEATEN EGG MIXED WITH MILK.  ADD REMAINING INGREDIENTS, MIXING LIGHTLY, AND STUFF INTO HEART.  TIE OR SEW UP HEART, PLACE IN BUTTERED CASSEROLE OR DUTCH OVEN THAT CAN BE COVERED, ADD 1/2 CUP WATER.  COVER, AND BAKE IN A MODERATE OVEN (350 F.)  FOR 3 TO 3 1/2 HOURS, OR UNTIL TENDER, ADDING MORE WATER DURING COOKING IF NECESSARY.  MAKE GRAVY FROM LIQUID REMAINING AFTER HEART IS LIFTED OUT.

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