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There are so many beautiful books released this fall that I can not afford to buy even half of those I would like to have. The ones I have purchased are lovely, but sometimes the old ugly books, the ones released over thirty years ago remind us of that delicious food is not a recent trend and that snout to tail cooking was not invented in 2005.

The book that sparked this dish is part of the Good Cook series and was released in 1982. This series is homely, but each one that I have is worth having and this specific book may be the best of all of them. As far as offal goes, it is the best book I own (with all apologies to Jennifer Maclagan who writes offal books better than anything I could ever hope to write).

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When gifted a lovely venison heart, I paged through this treasure and found about a dozen large heart recipes that inspired me to stuff this heart, tie it with twine and wrap it in caul fat. This was the framework of a recipe for a much larger ox heart. However in my fridge, I had rosemary and roasted chestnuts. With a little heel of bread, an egg, some garlic and a little salt, the stuffing was at hand.

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After trimming and opening the heart, I spread the stuffing, rolled the heart and tied it with twine. I, then, quickly wrapped the heart with caul fat and stuffed the stuffed heart in the fridge. When ready to eat, the oven was preheated to 450 with the cast iron pan in the oven during the preheating. When it was at temperature, a splash of oil was added then the heart went into the oven for three minutes. At three minutes, I flipped the heart and finished it in the oven for another 4-5 minutes.

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The heart was delicious, the stuffing especially so, but the twine under caul proved to be an impediment for easy access enjoyment. I need to break the Variety Meats and see how they suggest working around the twine and what else may be in the 1982 think tank.

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