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At the PaleoF(x) Conference in Austin, it seems that the primary thing I talked about for 2 days straight was the critical importance of sacred foods in the diets of pregnant and breastfeeding women and growing children.
Organ meats were considered the most beneficial food in Traditional Societies due to their unique nutrient density and the vibrant health these foods bestowed upon those that consumed them.
Organ meats ideally should be a regular feature on your family’s menu. If you only serve organ meats occasionally or not at all, it is an absolute must to take your (high vitamin) cod liver oil (brand I take) or desiccated liver on a daily basis.
If you have access to locally sourced, grass-fed organ meats, you may have https://www.thehealthyhomeeconomist.com/resources/#6sometimes wondered what in the world to do with the heart that comes with an entire cow or lamb.
Don’t throw it out or give it to the dog (although this would make excellent raw pet food!).
Delicious Organ Meats Recipe
Here is a very simple, delicious beef heart recipe to serve your family courtesy of Laura, the smiling, grass-based farmer pictured above with her beautiful flock of pastured turkeys.
This is the type of person you should seek out to get to know on a first-name basis in order to buy your meat directly at the farm or local buying club. Whole Foods is not a good substitute for sourcing grass-fed meat as this multi-billion dollar corporation ($9 BILLION in revenue in 2010) keeps consumers and farmers apart in order to maximize profits and control over the marketplace.
Will this organ meats recipe pass the taste test at your dinner table? Â Give it a try! Â Laura reports that even her husband enjoys this beef heart recipe, and he is not of an organ meats mindset.
Breaded Beef Heart Recipe
This recipe for breaded beef heart is incredibly nutritious and won't cause a family mutiny as it is so tasty. Easy dish for serving organ meats for dinner.
Ingredients
- 1 pound beef heart preferably grassfed
- 1 egg beaten
- coconut oil
- sprouted flour
Instructions
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Clean the beef heart removing the valves.
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Cut into slices about 1/4" in size.
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Dip the heart slices in the beaten egg and then dredge in sprouted flour. Use coconut flour as a low carb substitute.
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Place in a pan of hot lard or coconut oil and brown each side. Add a small amount of filtered water, cover, and simmer the breaded beef heart for 20 minutes.
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Be sure to use the drippings from your beef heart to make homemade gravy!
Recipe Notes
Substitute 2 lamb hearts for the beef heart if desired.
Substitute coconut flour for the sprouted grain flour for a Paleo dish.
Use lard instead of coconut oil for fuller flavor.
More Organ Meat Recipes
Organ meat recipes don’t have to taste terrible! Try these traditional and delicious recipes too!
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Think this is a totally misplaced comment – maybe some sort of advertisement even? Is it possible to remove it?
Yay! I have a heart in my freezer I have been wondering how I would prepare it. And this picture of Laura….well, I am getting a wonderful pig butchered from her farm this week!
My husband hunts a lot and this year brought home a deer and her heart. I was excited because it was the first time he’d brought home anything other than non-organ meat. (Although, since the heart is a muscle, I’ve heard this doesn’t qualify it as an organ?) My 6yr old son said he wasn’t going to eat it. I found a recipe similar to what you have above (except it was marinated with pickling spices) and called them venison nuggets. He loved them. After he ate about half the heart, my husband and I told him. He still ate a few more. This year, I’m sure he will devour them. 🙂
I know this is off the topic but is the picture with the woman holding the turkey in Ohio? lol She looks exactly like someone I used to work with!
I am another reader with a beef heart in the freezer and not a clue what to do with it!! LOL
Thank you for the recipe!
I just finished reading “Empire of the Summer Moon” which tells the story of the rise and fall of the Commanches, a plains Indian tribe. The most interesting parts (to me) were describing what they eat. [here is a quote] “Buffalo was the food the Commanches loved more than any other. They ate steaks cooked over open fires or boiled in copper kettles. They cut meat thin, dried it, and stored it for winter. They ate the kidneys and the paunch. Children would rush up to a freshly killed animal, begging for its livers and gallbladder. They would then squirt the salty bile from the gallbladder onto the liver and eat it on the spot, warm and dripping with blood (no USDA inspection needed). If a slain female was giving milk, Commanches would cut into the udder bag and drink milk mixed with warm blood. One of the greater delicacies wasthe warm curdled milk from the stomach of a suckling calf. If warriors were on the trail and short of water, they might drink the warm blood of the buffalo straight from its veins. Entrails were sometimes eaten, stripped of their contents by using two fingers. If fleeing pursuers, a Commanche would ride his horse till it dropped, cut it open, remove its intestines, wrap them around his neck, and take off on a fresh horse, eating the contents later. In the absence of buffalo, Commanches would eat whatever was at hand: dry-land terrapins, thrown live into the fire, eaten from the shell with a horned spoon; all manner of small game, even horses if they had to, though they preferred not. They did not eat fish or birds, unless they were starving. They never ate the heart of the buffalo.” And, the Commanches were noted for their physical perfection and strength.
There is a large grass-fed beef heart in my freezer! I will try part of it with this recipe, but some of your readers may want to go to ebay and find (hopefully) early cookbooks from those great old days when cooking and eating all parts of the animal was common. One to look for is Meta Givens two volume cookbook. A treasure!!
I’ve eaten reindeer heart (on a vacation to Northern Finland) and I will say it was delicious! It was the first organ meat I’ve ever tried…I’ll have to try some later. No bulk cow purchases for a good long while (several BIG international moves in the next three years!).
I have a beef heart in the freezer and I had no idea what I was going to do with it. Thanks!
ordering elk, bison and venison heart and liver next month. Same recipes as for beef heart and liver? I know they will taste different as all different animals but prepare about the same?