Bake beef heart when you are feeling adventurous. Beef hearts are large, weighing about 2 lbs. They have a gamey taste similar to kidney meat, but milder. Beef hearts are frequently stewed, seared or baked. A 3-oz. serving of beef heart is a good source of protein, vitamin B12, iron, niacin zinc and phosphorous.
Wash the beef heart and remove the inner heart strings.
Melt 2 tbsp. of butter in a saucepan. Saute the shallots and mushrooms until they soften. Mix in the breadcrumbs. Saute for one more minute while stirring to coat the breadcrumbs with the butter mixture. Season the stuffing with salt and pepper.
Fill the beef heart with the stuffing. Close the beef heart by wrapping it with butcher's twine.
Rub the beef heart exterior with the butter, and season it with salt and pepper. Carefully dredge the beef heart with the flour on both sides.
Place the rest of the vegetables in the baking dish, and place the beef heart on top of the bed of vegetables. Add approximately 2 cups of water to the baking dish -- enough water to cover the vegetables.
Bake the beef heart in the oven for an hour. Cover it with the juices from the baking dish every 15 minutes, using the basting bulb.
Remove the beef heart from the oven when the outside is brown and cooked all the way through.
Make gravy with the leftover basting fluid by adding 1 tbsp. of flour and heating the fluid while whisking until it thickens.