As promised in another thread here is a recipe for stuffed beef heart. Its from "Whole Earth Cookbook" by Sharon Cadwallader and Judi Ohr, published in 1972. Sharon was a friend of my mother's, and she recommended I try this recipe (we were on an extremely limited budget at the time, and organ meats were cheap). I liked it, but hubby did not, so I haven't made it since - couldn't if I wanted to, as heart is no longer easy to find; maybe when I clear out the freezers, and find my grass fed beef source ...
This is as written in the book. My own changes (were I to make this again) are in (parentheses)
1 average beef heart, 4-5 lbs
1 clove garlic (I'd want to use more)
2 tsp pepper
3 Tbls. oil (lard or bacon grease)
5 cups vegetable stock or bouillon (homemade veg. or beef broth)
2 slices bacon - optional (this would be a definite for me)
2 cups bulgur wheat
1/2 tsp salt
1/2 cup each: chopped onion, celery and carrot
1 Tbls fresh chopped parsley
1/2 tsp dried thyme (to taste)
1/2 tsp dried rosemary (to taste)
flour
Trim heart of fat and remove inside connective membranes. Wipe with a damp cloth. Rub both sides with garlic, pepper, and 1 Tbls of oil. Place on rack in deep kettle over 2 cups vegetable broth. Place pieces of cut-up bacon over heart and steam gently until tender, about 2 to 3 hours. Do not overcook.
To prepare stuffing: Bring 3 cups vegetable stock or water to a boil. Add bulgur and salt. Reduce heat and simmer 15 to 20 minutes. Meanwhile , saute onion, celery, and carrot in remaining oil for approx. 4 to 5 minutes. Mix with seasonings and cooked bulgur.
Place stuffing on bottom of a baking dish. place heart over stuffing, and cover with foil. Bake in a pre-heated 350* (F) oven for 20 to 30 minutes. Retain broth from heart and thicken with enough flour for gravy. Slice heart thin for serving, and serve with gravy. Serves 6
After steaming, heart can also be sliced thin, breaded, and fried quickly in vegetable oil.
ETA: Bacon grease!
This is as written in the book. My own changes (were I to make this again) are in (parentheses)
1 average beef heart, 4-5 lbs
1 clove garlic (I'd want to use more)
2 tsp pepper
3 Tbls. oil (lard or bacon grease)
5 cups vegetable stock or bouillon (homemade veg. or beef broth)
2 slices bacon - optional (this would be a definite for me)
2 cups bulgur wheat
1/2 tsp salt
1/2 cup each: chopped onion, celery and carrot
1 Tbls fresh chopped parsley
1/2 tsp dried thyme (to taste)
1/2 tsp dried rosemary (to taste)
flour
Trim heart of fat and remove inside connective membranes. Wipe with a damp cloth. Rub both sides with garlic, pepper, and 1 Tbls of oil. Place on rack in deep kettle over 2 cups vegetable broth. Place pieces of cut-up bacon over heart and steam gently until tender, about 2 to 3 hours. Do not overcook.
To prepare stuffing: Bring 3 cups vegetable stock or water to a boil. Add bulgur and salt. Reduce heat and simmer 15 to 20 minutes. Meanwhile , saute onion, celery, and carrot in remaining oil for approx. 4 to 5 minutes. Mix with seasonings and cooked bulgur.
Place stuffing on bottom of a baking dish. place heart over stuffing, and cover with foil. Bake in a pre-heated 350* (F) oven for 20 to 30 minutes. Retain broth from heart and thicken with enough flour for gravy. Slice heart thin for serving, and serve with gravy. Serves 6
After steaming, heart can also be sliced thin, breaded, and fried quickly in vegetable oil.
ETA: Bacon grease!
I guess they have trouble even GIVING it away!! 
I have to get hubby to cook it - then I can eat it! 
We need to have a gizzard party. PARTEEEE, PARTEEEE!
