Sautéed mushrooms …
… mixed in with pork mince, flour, milk, seasonings …
… and a bit of chopped parsley, thyme, and rosemary …
… stuffed into a couple of sheeps' hearts, then trussed up with string. Not a lot of space for stuffing in a sheep's heart, even with the wall between the ventricles removed, …
… so I made the leftover stuffing into little meatball things, and browned everything in a little oil …
… before putting it all in the small slow cooker with some flour.
Then I sautéed carrot, onion, and bacon …
… and put that on top of the hearts.
Red wine, tomato paste, and a frozen block of pork stock/jelly went in last …
… and then the slow cooker went on overnight.
I haven't eaten it yet, but it tastes delicious. Quite rich. I'm going to have it with cabbage steamed with grated apple and black pepper.
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