Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Argentine

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 325F Degrees. | 2. Wash heart and trim fat. Use a fillet knife to remove all of the membrane on the inside and outside of the heart. | 3. Create a pocket in the thicker portions of the heart and sprinkle inside with salt and pepper. | 4. Mix mayonnaise, eggs, Worcestershire sauce, A-1, 2 tsp beef broth, salt, pepper and a dash of the Tabasco sauce into a smooth sauce using a blender. | 5. Place crabmeat and shrimp in a bowl with enough sauce that the crabmeat and shrimp bind together. | 6. Stuff inside the pockets of the thick pieces of heart. If there are any thin pieces place the stuffing in the center of the meat and roll it into a ball. | 7. Close the pockets with toothpicks. | 8. Place in small roasting pan, cover with broth and add bay leaf. | 9. Cover and bake for 1 1/2 to 2 hours. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
venison heart too	1			201.7333	0.0	44.88	1.1333
lump crabmeat	8	ounces	picked	201.7333	0.0	44.88	1.1333
shrimp	8	ounces	cooked peeled deveined	192.6667	0.0	45.56	1.156
mayonnaise	2	cups		1675.04	0.0	1.7168	185.6
egg	2			143.0	0.72	12.56	9.51
worcestershire sauce	1	teaspoon		4.42	1.1027	0.0	0.0
steak sauce	1	teaspoon		-	-	-	-
beef broth	1 1/4	cups		21.0	0.12	3.42	0.66
tabasco sauce				201.7333	0.0	44.88	1.1333

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.