It’s a muscle. You cook it, eat it, and it’s delicious. You don’t need to overthink it, it’s not like tongue or liver or tripe. You can trim away any tough parts, butterfly it and grill it for sandwiches.
All for wild game but you can sub beef heart just fine and Hank Shaw has never done me wrong:
Is that true? I’m a Michigander and have had Coney’s my whole life. Never heard that. I don’t mind if it is true, just curious.
I’ve only ever had (knowingly) chicken hearts, which were pretty much just roasted on a grill, I think. Pretty good, nothing too amazing.
I bought a beef heart once. Out of most of it I ground and made heartburger. Quite lean and yummy.
Anticuchos! I’ve never cooked heart myself and have never eaten this exact recipe, but it gives you the gist of what to expect when you order beef heart at a Peruvian restaurant:
With a deer hear I’ll slice it thin, bread it in flour and spices and fry it in a shallow pan of oil. It has the texture of a chicken gizzard. I eat it with hot Chinese mustard.
How timely; I too have a heart-o-cow in my freezer. Good ideas here!
It is worth going to a Brazilian Barbecue just for the chicken hearts.
Slice it thin and use it as a substitute in liver and onions.
That’s what Wikipedia says, anyway;
I worked at a Coney Island chain when I was in high school. the chili/coney sauce definitely listed beef heart as an ingredient. I know National sells their sauce in some supermarkets, next time I see it I’ll try to remember to take a look.
Nobody wants to eat liver and heart.
??
I love liver and onion.
We use ground beef heart in our homemade sloppy joe.
We also use it in our regular pasta sauce.
Granted, we get it ground from our butcher. We don’t buy the whole beef heart.
It works pretty well as a replacement for any recipe calling for leaner ground beef.
(We tried pig heart a few times, but it doesn’t work as well. It has a very strong “iron” flavor.)
When I was the meat & poultry buyer at the Park Slope Food Coop, I used to save the beef hearts from our standing order weekly cows for an Ecuadorian co-worker, who grilled them.
Seemed strange to me, because a heart is a well-worked muscle, so I’d assumed it would be tough and need slow braising.
This week’s New Yorker restaurant review is for Llama San, a new Peruvian place in Greenwich Village that specializes in grilled, skewered beef heart. “One of the most delicious parts of a cow, with a juicy texture and clean beefy flavor similar to that of a hangar steak.”
I’ll take their word for it. Never eaten a beef heart, although I used to relish the mixed grill at NYC Argentine restaurants, which offered two kinds of steak, two kinds of sausage (one blood-based), the kidneys, and the sweetbreads.
It’s also tasty when paired up with a fish fillet.
The Poor Man’s Surf n’ Turf!
Eat it raw, like Rosemary Wodehouse (but only if you are pregnant with Satan’s child)
Ooh glad this got bumped again. Reminded me to get mine out to start defrosting 
How about still beating, after being ripped from the body of your victim. That’s what I’ve…heard. HEARD. Yes.
I never would have expected so many people would have recipes for heart o’ cow. I also did not recall that what Rosemary ate was the heart. I guess I just thought it was regular raw meat.
Also, am I the only one who, every time I see this thread, sing it to the tune of The Fray’s How to Save a Life?