How would you cook up a mess of goat hearts?

- cut into steaks
- sear to medium rare
- serve with brown butter and thyme
- maybe a side of mushrooms and onions

same exact way I eat fresh deer heart

Just like I would if making a giblet gravy.

When I get ready to make a giblet gravy I put the hearts, livers, gizzards and necks in a pot of water with just a bit of salt and get them to a low boil to let cook for a few hours to get all the meat very tender. Usually by the time the meat is coming off the neck bones, they are done enough to make the gravy.

Start making your brown gravy with the dark roux, trinity, etc., add the liquid from boiling the meat since it is full of great flavor.


Pick the neck meat, cut up the hearts, liver, gizzards and add that to a brown gravy and allow to cook until done to your liking.

Of course you will just be using the goat hearts for this, but basically the same recipe.

$4.99 per pound for goat heart?!?!

I remember when that was $1.99 at most 3 years ago. High falutin' nowadays, I suppose.

Thread strips of the cleaned heart onto skewers with purple onion chunks separating them. Grill to medium rare. I do the same with deer hearts and they never came out bad.

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$4.99 per pound for goat heart?!?!

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In Rouses the other day and saw oxtails that I once used to make vegetable/beef soup with because they were so cheap.

I picked up a pack to check the price and saw they are now $10.99 a lb. Two oxtails were close to $12 before tax----that's insane.

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Curry that shite and no one would know the difference.

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Done it before. Very good.