Braised Goat Heart

Take 1 goat heart and slice thinly. Dredge slices in flour, add salt and pepper. Fry slices in lard until brown on both sides. Add half water and half wine to cover slices. Add 1 tsp mustard, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp basil, and 1/2 tsp sage. Simmer for 1 hour, checking occasionally to be sure gravy is not sticking to the bottom of the pan. Serve over slices of sourdough.