Red Deer Heart
Glug of Rum
Paprika, Pepper and Salt
Slice the heart into slender slivers then dice the Quince.
In a pan add beef dripping and heat so it is smoking hot – add the heart slivers and sear. Add the diced bacon and shallots. Add the diced Quince, stirring all the time before adding a good glug of rum. Season with Paprika, Pepper and Salt.
Add a few tablespoons of beef stock, the Tayberries and Cream then allow to simmer. Stir through a good handful of chopped parsley.