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ROAST VEGETABLES AND TURKEY HARTS
you will need a good size roasting pan for this. (always remover to set the roasting pan on a cookie tray just in case any thing spills.)
Ingredients
olive oil (or any klid of oil you like)
2 sweet potatoes
1 large onion
1 bag of baby carrots
6 Scotch Bonnet peppers
8 cloves of garlic
20 turkey harts
spices
club house brand
piri piri
cajun
all spice
thyme
basil
black pepper
Instructions
Cut up all vegetables in to bite size peaces and place in to a bowl and add oil and a dash of the spices and mix until all the vegetables are coated in the oil and spice. Next dump the vegetables in to a roosting pan.Cut up the Scotch Bonnet peppers and the garlic in to small peaces then add them to the roasting pan and give every thing a little mixing. Now take your turkey harts and dump them in to a bowl and add a dash of the spices and oil and mix until coated and then place the harts over the vegetables and bake in oven at 375 for about 3 hours. (right before serving add your face BBQ sauce and enjoy)
*if you thinking the peppers might be to hot for you you can dee seed the peppers witch will cut down the heat. or if you don't like it spicy then feel free to use bell peppers.*
you will need a good size roasting pan for this. (always remover to set the roasting pan on a cookie tray just in case any thing spills.)
Ingredients
olive oil (or any klid of oil you like)
2 sweet potatoes
1 large onion
1 bag of baby carrots
6 Scotch Bonnet peppers
8 cloves of garlic
20 turkey harts
spices
club house brand
piri piri
cajun
all spice
thyme
basil
black pepper
Instructions
Cut up all vegetables in to bite size peaces and place in to a bowl and add oil and a dash of the spices and mix until all the vegetables are coated in the oil and spice. Next dump the vegetables in to a roosting pan.Cut up the Scotch Bonnet peppers and the garlic in to small peaces then add them to the roasting pan and give every thing a little mixing. Now take your turkey harts and dump them in to a bowl and add a dash of the spices and oil and mix until coated and then place the harts over the vegetables and bake in oven at 375 for about 3 hours. (right before serving add your face BBQ sauce and enjoy)
*if you thinking the peppers might be to hot for you you can dee seed the peppers witch will cut down the heat. or if you don't like it spicy then feel free to use bell peppers.*
Category Photography / Still Life
Species Unspecified / Any
Size 1280 x 960px
File Size 614.6 kB
Quite the exotic choice of meat! But wuff knows those are good! *grins*
Whew! SIX scotch bonnet peppers, PLUS Piri Piri and Cajun seasoning? That's going to have a heck of a kick!
Certainly not a dish for the faint of heart! *giggles*
Wuffy isn't familiar with "club house brand". Could you provide more details?
Whew! SIX scotch bonnet peppers, PLUS Piri Piri and Cajun seasoning? That's going to have a heck of a kick!
Certainly not a dish for the faint of heart! *giggles*
Wuffy isn't familiar with "club house brand". Could you provide more details?
I will try that resopie ^^ I cook Deer heart myself you should try a heart with Testicals sonyed with mushrooms and green onions (chopped) stuffed inside a Boiled large heart with fresh slontro and monerajack cheese melted on top. its a really great dish it feeds 2 people or one for 2 meals. I only get to eat is in deer sesone I call it "A Hunter's Heart spesile" sound bad but is quite good. ^^
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