Coeur de Porc au Vin

Sorry for the long delay. It's been a while since I both worked up a recipe worth talking about and then had time to post about it afterwards. But this one was pretty good:

Coeur de Porc au Vin

Melt a tablespoon of butter or lard in a saucepan with a splash of olive oil.
Finely chop one medium onion and cook over medium heat until softened, along with a bit of bacon.
Take one whole Clark Summit Farm pig heart, split and rinse it.
Brown the heart with the onions, then add 1 cup stock and 1 cup red wine, along with 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 clove finely chopped garlic, and salt and pepper to taste.
Simmer, but do not allow to boil, for about 1 hour or so or until tender.
Remove heart from stock and wine and allow to rest for 5 minutes.
In the meantime, make a roux and whisk into the cooking liquid. Reduce the cooking liquid to a sauce.
Slice the heart in thin slices against the grain, pour sauce over, and serve.
Serves 2-3 people who like heart and 4-6 who don't.

I served mine with steamed quinoa and a salad. The quinoa was tasty but the salad couldn't stand up to the heart's flavor. The heart itself was delicious, chewy and fine-grained; it reminded me of duck. Even the chief taster, who confessed he'd been dreading this dish, was favorably impressed (though he did doubt its palatability for children).