Steven Rinella's Valentine's Heart Recipe

Steven Rinella's wild game adaption of Recipe #2505, Coeur de Boeuf, from Le Guide Culinaire (Auguste Escoffier, 1903)

Open the heart (venison or elk) and remove coagulated blood leaving a pocket. Fill with a Fricadelle forcemeat of beef (or venison), sew it up with thin string and envelop in thin slices of salt pork fat. Braise very gently in the usual way for approximately 2 hours.

When ready remove the strings and serve accompanied with a suitable vegetable puree and the braising liquid after removing all of the fat, passing through a fine strainer and reducing by two-thirds.