Heart Recipe

Cover the heart with water and soak overnight in the refrigerator.
Drain.  Trim away the connective tissue and any other icky stuff.  Chop into cubes, about 1-2" square.
Sprinkle with seasoned salt.
Cover with water again, and let soak several more hours.
Drain and pat dry with paper towels.

Dredge meat cubes in white flour seasoned with pepper and Emeril's Essence.
In batches small enough to fit in your Dutch oven, brown cubes in bacon fat.  This will take about 5 minutes per batch.  Remove meat to a bowl and set aside for a few minutes.

Chop 3 large onions.  Saute them in the same Dutch oven.  I used bacon fat and a splash of sesame oil.  While the onions are cooking, roughly chop 1 rib of celery and 1 carrot.  Give them a whirl in the food processor to mince them, and then add them to the onions.  When the onions are soft and beginning to brown, return the meat to the pot. 

Add about 3-5 teaspoons of beef Better-than-Bouillon, stirred into 1/2 cup of water.  Or you could use bouillon if you fail to buy the yummy stuff, about 3-5 cubes.  Then add about 1 cup of wine.  I used Madeira this time.  Add any other seasonings you might desire, such as garlic. Put the lid on the Dutch oven, and bake it for 3 hours in a 350 oven, until meat is tender.  Check occasionally to stir and to see if stew needs more liquid.

Serve over noodles or mashed potatoes.