So, werewolfkin here who just bought himself a beef heart to eat with soy sauce, teriyaki sauce, garlic, and beef and chicken broth at his disposal, but not a single idea of what to do with it. Do you guys happen to have any recipes up your sleeves for this? ;w;
My first reaction is to fry it up with the soy sauce, teriyaki sauce, and garlic. Maybe use them as a marinade, then fry them all up together.
And you should cut the heart into cubes, of course. That would also help you get a feel for it, since this is your first heart. Take care to remove valves and the chordae tendinae (the heart strings near the valves) and pretty much anything that has that same texture. What you really wanna eat is the muscle, after all.
Or, I think we may have some good recipes for stews in the beef tag, and you could see how well heart does in those.
Just dig around a little, and I’m sure you’ll find something. So long as you dissect it properly, it’ll be pretty good.
You know what’s good for carnivores, especially dragons and other types with pawsies that can hold their meat?
Thick cut jerky.
Not your lame grocery store jerky, oh no. Big, thick, tough pieces you have to drool over and rip and rend and growl at anyone who gets too close.
Peppered is always good too.
hello. maybe you can help me. my kin type is more of a nut and berry eater, but i myself crave meat. do you have any recipes that would be able to fill both without over powering one side or the other too much?
The bearkin and wolfkin tags probably have some helpful recipes in them, as I remember we got a request like this before. However, I’ll do some snooping to see if I can find more.
- 8 to 12 center-cut beef or veal marrow bones, 3 inches long, 3 to 4 pounds total
- 1 cup roughly chopped fresh parsley
- 2 shallots, thinly sliced
- 2 teaspoons capers
- 1 1/2 tablespoons extra virgin olive oil
- 2 teaspoons fresh lemon juice
- Coarse sea salt to taste
- At least 4 1/2-inch-thick slices of crusty bread, toasted.
1. Preheat oven to 450 degrees. Put bones, cut side up, on foil-lined baking sheet or in ovenproof skillet. Cook until marrow is soft and has begun to separate from the bone, about 15 minutes. (Stop before marrow begins to drizzle out.)
2. Meanwhile, combine parsley, shallots and capers in small bowl. Just before bones are ready, whisk together olive oil and lemon juice and drizzle dressing over parsley mixture until leaves are just coated. Put roasted bones, parsley salad, salt and toast on a large plate. To serve, scoop out marrow, spread on toast, sprinkle with salt and top with parsley salad.