Prepare pickled deer hearts the same as the deer tongues

Stuffed Deer Hearts

butter - 1½ oz.
onion - 1 small, chopped
fresh breadcrumbs -2 oz.
lemon - 1,  zest only + extra for garnish
fresh sage - 1 T., chopped + extra for garnish
grated nutmeg - pinch
egg yolk - 1
plain flour - 2 T.
chicken stock - ¾ pint
dry sherry - 3 T.+-

Pre-heat oven to 150 °C / 300 °F .

Melt ½ oz of the butter in a large frying pan and fry the onion for 5
minutes, until softened. Remove from the heat and stir in the
breadcrumbs, lemon zest, sage and nutmeg. Bind with the egg yolk
and mix well.

Fill the hearts with the stuffing and sew up neatly with strong cotton or
fine string. Coat them in the flour.

Heat the remaining butter in a flameproof casserole and brown the
hearts well. Pour over the stock and sherry and bring to the boil.
Cover and bake for about 2 hours or until tender. Serve the hearts
sliced and pour the skimmed juices over. Garnish with sage and
lemon zest.

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