Braised Stuffed Hearts Recipe

Name: Braised Stuffed Hearts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sheep heart; 3 tablespoons plain flour, seasoned with; salt and pepper; 1 tablespoon butter; 1 tablespoon oil; 1 large onion, peeled and chopped; 150 ml stock or 150 ml water; 150 ml dry cider; 1 teaspoon red currant jelly; Stuffing; 3 tablespoons butter; 1 small onion, peeled and finely chopped; 50 g fresh white breadcrumbs; 1 apple, peeled and chopped; 1 orange, juice and zest of; 1/2 teaspoon mixed herbs; 3 tablespoons chopped parsley; 1 teaspoon chopped sage

Servings: persons

6 sheep heart
3 tablespoons plain flour, seasoned with
salt and pepper
1 tablespoon butter
1 tablespoon oil
1 large onion, peeled and chopped
150 ml stock or 150 ml water
150 ml dry cider
1 teaspoon red currant jelly
Stuffing
3 tablespoons butter
1 small onion, peeled and finely chopped
50 g fresh white breadcrumbs
1 apple, peeled and chopped
1 orange, juice and zest of
1/2 teaspoon mixed herbs
3 tablespoons chopped parsley
1 teaspoon chopped sage

1
Preheat the oven to 180C or 350u00b0F.
2
Wash the hearts thoroughly and with a pair of scissors cut out all the tubes and the dividing wall in the centre of each heart to make a neat pocket.
3
Prepare the stuffing by melting the butter in a small pan and gently frying onion until softened. Mix in rest of stuffing ingredients and stuff into the hearts securing them at the top with small skewers.
4
Roll the hearts in seasoned flour and brown in a casserole dish in the remaining butter and oil.
5
Stir in the chopped onion and cook till softened, then add stock and cider.
6
Bring to simmering cover and cook in oven for 21/2 to 3 hours or until very tender. Drain and arrange in a warm serving dish.
7
Bring remaining pan juices to a boil add redcurrant jelly and taste and season. You may prefere to thicken the juices slightly with a roux if you wish.
8
Pour sauce over the hearts and serve with lots of buttery mashed potatoes and something green!

271

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 6 sheep heart, 3 tablespoons plain flour, seasoned with, salt and pepper, 1 tablespoon butter, and more.

Yes, Braised Stuffed Hearts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Stuffed Hearts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions