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!