1 large beef/elk/venison heart

1 medium onion

1 shallot (optional)

1 bay leaf

1 stalk celery

2 Tbsp. butter or margarine

2 Tbsp. flour

1 Tbsp. sugar

1 tsp. salt

1 Tbsp. vinegar

Directions

Prep the heart by cutting it in half and trimming waste. Cover the heart with water and *salt. Add the onion, bay leaf and celery. Cook about 1 hour, checking periodically. Remove the heart and let cool. Discard the vegetables. Cut into small cubes.

Directions for the roux:

Mix butter and flour to make a roux. Slowly cook the mixture stirring constantly until it is a medium brown color. Slowly add hot broth and stir constantly until it is a light to medium thick consistency. There will be some broth leftover. Add the cubes heart and then pour in the *vinegar and *sugar. Simmer 15 to 20 minutes or until cooked through.

*Sugar, vinegar and salt may be adjusted to taste.

This is great when served over rice or mashed potatoes.