Deer Heart with Dandelion in Elk Stock Stew

The deer heat is very good. I liken it to nicely textured beef. It can easily be used in any dish that calls for beef. Unlike my earlier liver cooking attempt, I was sure to remove as much fat I possibly could. Deer fat is NOT good. The fat sticks to the tongue and coats it, giving it a texture of soap - no no!

Ingredients

1 deer (or beef) heart, cubed, with as much fat removed as possible
1/2 lb pork, cubed (optional)
1 medium onion, peeled and diced
5 carrots, peeled and diced
1-2 c lima beans, washed
1-2 c dandelion flowers, blanched then drained to remove the bitterness
Chicken or beef stock (I had some elk stock in the freezer so I used that). If you don't have any, just use water, use the amount of liquid to produce the amount of stew you want.
1 Tbsp butter
Salt, pepper, garlic powder, Worcestershire sauce to taste

Method

In a dutch over, or heavy stock pot, melt butter. Add onions and cook until tender. Add the heart and meat and allow it to brown. Add the carrots and allow to brown slightly on the sides. Add the water or stock. Add beans. Bring to a boil then reduce to a simmer. Add the blanched dandelion flowers. Add seasonings to taste. Cover and stew for a few hours. The stew is best if left overnight before serving. Serve with Parmesan cheese.