Veal Heart in Wild Style

Rinse the heart in cold water and cut away any hard gristle or fibers, provided that this takes the shape of the heart, sew together repeatedly.

Cut the onions, bacon and celery whole and add to the hot fat form.

Add the heart, spices, and wheat flour. Turn the heart to the other side until it is fried golden brown. Add the wine, water or clear soup.

If a spicy flavor is desired, crush the juniper berries. For a milder flavor, tie them together in a piece of muslin so that they can be easily removed repeatedly.

Make with closed saucepan until the heart is tender, this will take about 1 3/4 hours.

Take out the heart, cut it into thick cubes or slices, bind it still with a little bit of flour to taste.

To serve: With well-seasoned cooked pasta, garnished with tomatoes and parsley.

Money saving tip: Use offal more often for main meals.

Our tip: Use bacon with a subtle smoky note!

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