Stuffed Pork Hearts in Red Wine
Source of Recipe
Pork People
List of Ingredients
6 pork hearts 6
1 L buttermilk 1 L
1 1/2 cups red wine 375 mL
1 1/2 cups water 375 mL
3/4 lb sausage meat 375 g
3/4 cup chopped onion 175 mL
3/4 cup chopped mushrooms 175 mL
1 1/2 cups fresh breadcrumbs 375 mL
1 tsp salt 5 mL
1/2 tsp freshly ground black pepper 2 mL
1 tbsp chopped fresh parsley 15 mL
Flour for dredging
Recipe
Wash hearts in several changes of cold water and remove veins. Soak in buttermilk overnight to tenderize. In a large skillet, cook sausage meat over medium high heat, stirring frequently. When pork is thoroughly cooked and starting to brown, remove from pan. Add chopped onion and mushrooms to skillet, adding a tablespoon (15 mL) vegetable oil if necessary. Cook over high heat until onion is softened and mushrooms are slightly browned. Add saut?ed vegetables to the cooked sausage meat, then stir in breadcrumbs - mix well to incorporate. Add salt and pepper, and parsley. Dry the hearts well, divide the stuffing equally and stuff the hearts. Tie openings securely with kitchen twine. Dredge the hearts in flour and brown them on all sides in reserved fat in a large casserole. Add red wine and water. Bring to a simmer, cover casserole and simmer for about 2 hours, turning hearts occasionally.
Remove hearts, and allow to cool sufficiently for hearts to be handled. Remove string and slice hearts crosswise. Arrange the slices on a heated serving platter, pouring the sauce over. If sauce appears too thin, thicken with a tablespoon (15 mL) corn starch dissolved in a little cold water.
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