Veal Heart with Caper Sauce

Veal Heart with Caper Sauce

Like last autumn, I wanted to try a not-so-standard meat recipe and again I ended up with mixed results. Maybe I should take the hint. ;)
On the upside, one can say that maybe veal heart is a little intimidating to prepare, but it's not icky food. And the caper sauce goes really well with pasta.
On the downside, I really didn't like the soft texture of the cooked heart. I don't think it has something to do with eating offal, because I'm quite fond of cooked tongue. For a more enthusiastic introduction to cooking beef heart, try this post by Michael Ruhlman including a video on how to clean it before cooking.

Veal Heart with Caper Sauce

Adapted from Tim Mälzer Kochbuch by Tim Mälzer


1 veal heart, cleaned and trimmed (800-900 g)
flour for dusting
neutral oil (peanut, sunflower, grapeseed)
salt and pepper
1 bay leaf
1 small clove garlic, minced
4 gherkins/cornichons (100 g), diced
3 Tbsp capers
3 Tbp olive oil
250 ml veal or chicken stock
200 ml cream


Preheat the oven to 200°C.
Rinse the veal heart and pat dry. Cut into four equal-sized pieces and dredge in the flour. Heat the oil in a skillet and fry the heart for about 3-4 minutes on high heat. Add salt and pepper to taste. Wrap each piece in tinfoil and transfer into the oven for 12 minutes. Remove from the oven and set aside for 5 minutes.

Heat the olive oil in a skillet, add garlic, capers and gherkins and fry on medium heat for 3-4 minutes. Add the stock and reduce to 1/3 of initial volume. Add the cream and let come to the boil briefly.

Slice up the meat and dress with the sauce.

1 comment:

Jeanne said...

That sure is intimidating! This recipe earns you all kinds of bonus points. ;)