Potted Stuffed Beef Heart and Madeira Gravy

From a Woman's Day magazine from 1978. This can also be cooked in a slow (300° F.) oven, for the same amount of time.

• Ready In: 3 hrs 10 mins
• Serves: 8

Ingredients

• 1⁄2 cup onion, chopped
• 1⁄2 cup celery & leaves, thinly sliced
• 3  tablespoons butter
• 1 1⁄2 cups cooked rice
• 1⁄2 teaspoon poultry seasoning
•  salt and pepper, to taste
• 1  beef heart
• 1  tablespoon  oil
• 1  cup hot water
• 1  tablespoon flour
• 1  tablespoon madeira wine, more if needed
•  minced parsley or  celery leaves

Directions

1. Heat 2 tablespoons butter in Dutch oven and saute onions and celery until tender.
2. Stir in rice.
3. Add poultry seasoning, salt, and pepper, and set aside.
4. Remove cords and excess fat from heart.
5. Season with salt and pepper.
6. Sew heart partially closed with large needle and heavy thread, leaving a pocket.
7. Fill with rice mixture (if any is left over, heat separately).
8. Sew closed.
9. Heat remaining butter and oil in Dutch oven until bubbly.
10. Add heart and brown on all sides.
11. Add water.
12. Cover and simmer over low heat until tender, about 3 hours.
13. Remove heart and let rest 15-20 minutes.
14. Remove threads and slice thin.
15. For gravy:.
16. Blend flour and wine.
17. Stir flour mixture into pan juices and cook and stir until slightly thickened.
18. Sprinkle parsley over meat and serve with gravy.