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Kibbeh Naye with Lamb Heart

Serious Eats Chichi Wang Post a comment

Adapted from The River Cottage Meat Book by Hugh Fearnley-Whittingstall... More

The Nasty Bits: Venison Heart Tartare

Serious Eats Chichi Wang 6 comments

Tartare is a preparation most commonly applied to beef or fish flesh, but the idea of eating offal in its completely raw state has always appealed to me. Oftentimes I've held a brain, liver, or heart in my hands, inhaled the sweet smell of an organ that's so wonderfully pungent and perfect on its own, and felt compelled to eat it as is. Here, with the help of NYC chef Sebastiaan Zijp, we prepare venison heart tartare. More

The Nasty Bits: Beef Heart, 4 Ways

Serious Eats Chichi Wang 18 comments

Beefy with a slightly gamey flavor (think kidneys, except much milder), the texture of beef heart is something akin to a poultry gizzard. The heart is also one of the more versatile types of offal; it's tough and low in fat but takes well to either quick cooking or long stewing. Here are 4 ways to use it. More

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