A delicacy of Scandinavian cuisine, reindeer heart is utterly gorgeous; the finest truffle chocolate you have ever tasted and the fat, so rich without being cloy.
Simply slice and wolf down.
You could slice or cube up the heart and include in a hearty stew, but that does seem a shame and a waste of such a fine ingredient.
Making a dish of finesse to show off the delicacy, it should be served simply - specifically chosen leaves of watercress, rocket, pea shoots, and stems of dill and parsley.
Slice the heart into thin slices and serve under the leaves with berry compote to accompany.
