A tubby suburban dad watching hunting and adventure shows on TV and wondering could I do that? This is the chronicle of my adventures as I learn to learn to Forage, Hunt and Fish for food that has lived as I would wish to myself - Wild and Free.
Monday 28 May 2007
Savory Seal Hearts
Savory Seal Hearts
1 Large seal heart
1 cup Breadcrumbs or cooked rice
1 teaspoon Parsley
1/2 teaspoon Sage
1/2 teaspoon Salt
1/4 teaspoon Pepper
2 tablespoons Onion flakes, softened in lukewarm water
Some slices of fat bacon
2 tablespoons Melted butter
Soak the heart in salted water overnight.
Wash the heart well and trim off the fat, large veins and thread-like cords
Cut the heart into thick slices.
Grease a casserole well with butter.
Make a stuffing of breadcrumbs or cooked rice, parsley, sage, salt, pepper and the onions.
Toss lightly.
Place the slices of heart, stuffing and slices of fat bacon in alternate layers, in the greased casserole
and top with the melted butter.
Cover tightly and bake in a moderate oven for at least 2 hours.
Serves 4.
This recipe from:
http://www.fica.k12.nf.ca/Grassroots/doti/sealing_recipes.htm
Hats and other 'clubware' from:
http://www.cafepress.com/iclubseals
Bushwacker
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment