Ingredients
Red Deer Heart
Diced Bacon
Quince
Tayberries
Shallots
Cream
Glug of Rum
Paprika, Pepper and Salt
Beef Stock
Parsley
Method
Slice the heart into slender slivers then dice the Quince.
In a pan add beef dripping and heat so it is smoking hot – add the heart slivers and sear. Add the diced bacon and shallots. Add the diced Quince, stirring all the time before adding a good glug of rum. Season with Paprika, Pepper and Salt.
Add a few tablespoons of beef stock, the Tayberries and Cream then allow to simmer. Stir through a good handful of chopped parsley.
Serve!