There are endless books about the anatomy of the heart
but not a one that tells you
how to cook it.
How to cut out a heart and eat it? A rabbit heart, a deer heart, bison heart, or hey, even a human heart if you’re an evil witch or perhaps a descendent of Countess Bathory.
A recipe for a properly cooked heart is what I want.
How long to marinate and in what spices. Can I deep fry the while thing, or serve it raw as ceviche? Perhaps a nice rub and a slow barbecue in a wood fired stove would serve it best. Would you like yours sous-vide or perhaps in a nice hearty stew? Slow baked? Steamed? Broiled? Boiled? Sauteed? Seared? Charbroiled? Flambe? Poached? Roasted? Rotisserie? Smoked?
Or should I just shove that sucker in a microwave for 3 minutes on high?