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Beef Spleen Recipe

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Best Stuffed Spleen Recipe - How To Make Kale-Stuffed Pig Spleen

Try anything once! If you’ve not given offal the chance of day up until now, maybe today is the day that changes! Spleen is super nutritious, and relatively mild in its gaminess.

Provided by: EasyRecipesCooking.com

Categories: low-carb,low sugar,weeknight meals,dinner,main dish,meat

Total time: 1 hours

Prep time: 15 minutes

Cook time: 0S

Yield: 2 servings


2 pork spleens, fat trimmed and reserved
4 cloves garlic, sliced
3 c. packed finely chopped kale (about 1/2 bunch)
1 tsp. steak seasoning
1/2 c. cooked soybeans, roughly chopped
Extra-virgin olive oil
12 shishito peppers
Kosher salt
Freshly chopped parsley, for garnish


  • Cook the kale: In a cast iron skillet over medium heat, render spleen fat, about 3 minutes. Transfer crispy spleen bits to a bowl, then add garlic to skillet. Stir and cook until lightly golden, then add kale and steak seasoning and cook until wilted, about 5 minutes. Add soybeans and cook for 5 minutes more. Transfer mixture to a bowl and let cool.
  • On a cutting board, use a sharp paring knife to create a long pocket inside each spleen by partially butterflying the spleen. Stuff each spleen with kale mixture, then use toothpicks to pin the spleen shut.
  • Preheat oven to 375°. In a cast iron skillet over medium heat, heat 2 teaspoons oil. Add spleens and let sear 5 minutes per side, then transfer skillet to the oven and bake until internal temperature reaches 160°, about 10 minutes. Transfer to a cutting board and let rest 10 minutes before slicing.
  • Meanwhile, return skillet to medium heat and heat 1 teaspoon oil. Add shishitos and let cook until peppers are lightly blistered. Season with salt.
  • Serve sliced spleen with blistered shishitos, garnishing with parsley before serving if desired.

Sicilian Venison Heart Sandwiches (Vastedda)

Sandwiches made from marinated venison heart confit. Makes enough for 6 generous sandwiches.

Provided by: EasyRecipesCooking.com

Categories: Lunch,Main Course,Sandwich

Prep time: 30 minutes

Cook time: 60 minutes

Yield: 6


2.25 lbs venison, lamb or goat hearts (trimmed of fat and any aorta fragments to yield 2 lbs)
2 dried bay leaves
9 grams 2 scant teaspoons kosher salt
½ teaspoon cracked black pepper (or to taste)
1 large clove of garlic
2 teaspoons finely chopped rosemary
¼ teaspoon crushed red pepper flakes
½ cup dry white wine
2 cups lamb fat (cooking oil can be used but is a poor substitute)
Small to medium-sized soft buns or Kaiser rolls
1 cup ricotta cheese
4 oz fresh chevre
Generous fresh cracked black pepper (to taste (about ½ teaspoon))
Zest of a small lemon (grated (optional))
12 shaved lemon slices (picked over for seeds)


  • Trim the hearts
  • Marinating and cooking
  • Storing
  • Assembly and Serving

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