Well I found a beef heart in the bargain bin at the grocery store and hadn't cook one for a while so snagged it for $2.78 . It will make two meals . In the past I have put up a lot of pictures but I think that's probably boring for most folks so kept em to a minimum . I trimmed the heart taking all the outside 'silver skin' and fat cap off , trimmed the chambers and large arteries inside . Cut it in portions and grilled it outside.
I marinated it in teriyaki sauce for six hours (if you want stronger teriyaki flavor just marinate it longer) , you can season it any way you like if you don't care for teriyaki . Put it on a hot grill , lightly salt and peppered it , cooked it on each side about seven min each . Heart is best cooked medium rare , it doesn't have fat in it so it will get pretty chewy if you cook it too long . People that say heart is tough are cooking it too long or not removing the skin on the inside and out . Properly cooked it's as tender and tastes like a tender ribeye .
Before I started cooking the heart I got a wild rice pilaf started . Cut two stalks of celery and 2 6'' carrots into small pieces . Half an 3'' onion into larger pieces .
Put one cup of wild rice and half cup of long grain white rice in an oven proof pot with lid .
Added one teaspoon of black pepper and half teaspoon of salt , put in the carrots , celery and onion . Added three cups (32 oz carton of broth is perfect)of chicken broth , one and a half tablespoons of chicken bouillon . Brought it to a medium boil for 10 min , stirring occasionally . Put the pan with lid in the oven preheated at 350 . Left it in for 45 min .
And this is supper tonight !