Chorizo Stuffed Ram Heart with Chipotle Sauce
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Recipe contributed by Field Staff Writer A. Zada.
One of the reasons I love hunting so much is that you get an entire animal to eat. I always love to challenge myself to come up with new ways and different recipes for every body part. While most of the hunters I know tend to just leave a lot of the innards or “offal” meat (meaning internal organs or basically anything that falls out of the animal) out in the field. I particularly love eating most of them if prepared correctly. Now in my opinion, there is nothing quite like a thinly sliced heart and sautéed with a little butter and garlic. That has been my go to with just about every heart I’ve come across. This time I wanted to try something that would take the heart to the next level.
I did this recipe with a beautiful ram I harvested this fall. This recipe would also work with a heart from a deer or wild boar, it would even work with large hearts like elk or moose. You would just have to adjust the amount of ingredients that go in them. So next time you’re out there field dressing your harvest, save some of that offal meat, you might be pleasantly surprised on how good it tastes.
Chorizo Stuffed Ram Heart with Chipotle Sauce
Ingredients:
- 1 tsp butter
- ½ Onion, diced
- 2 cloves garlic, minced
- 4oz chorizo
- ¼ cup breadcrumbs
- 2 Ram Hearts (Deer or Boar hearts also work very well)
- Salt & Pepper
- 1 tsp butter
- 15oz can Tomato sauce
- 1 Chipotle pepper, minced
- 1 tsp Salt
- ½ tsp black pepper
- ¼ cup water
- ½ bunch cilantro, chopped
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Preparation:
- Preheat Oven to 325° F
- In a medium sauté pan over med-high heat, add butter and onions and sauté for 2-3 min.
- Add Garlic and let it cook for 30 seconds until it becomes fragrant. Remove from heat and place into a bowl and in the refrigerator to cool completely while you prepare the hearts.
- Trim the tops of the heart off and as much of the fat as you can around the edges. Using a small pairing knife try to clean out the little cavities inside the heart as best as possible. Trim away any large veins or thicker cartilage you find. Be sure to not cut through the outside of the heart and keep the pocket intact. Remove all the blood and give it a rinse. Dry it thoroughly.
- In medium bowl add the chilled onions and garlic, chorizo, and breadcrumbs. Mix until well combined.
- Stuff sausage mixture a little at a time into the open pockets of the heart. Take your time and be sure to fill the pockets as best as possible all the way down. Season the outside of the hearts with salt and Pepper.
- Using an oven safe medium saucepan, Place it on medium high heat and add butter. Once pan is nice and hot add the hearts and sear all the sides, about 30 sec. on each side.
- Remove hearts from pot.
- Add tomato sauce, chipotle, salt, pepper and water to pot and stir while scrapping the bottom.
- Add heart back to pot. (The sauce should be about half way up the hearts if not, add a bit more water) and bring to simmer. Cover and place into oven for 2 hours or until hearts are tender.
- Once the hearts are tender. Remove them from the oven and slice then into rounds. Stir the sauce and serve the hearts over a bed of rice or pasta and top with the sauce. Garnish with chopped cilantro. Enjoy!
