Hobgoblin and Stuffed Braised Lambs Hearts

Firstly gently pour yourself a nice pint of Hobgoblin.

Then I seasoned the lambs hearts and stuffed with chopped onion and sausage meat.

I then wrapped the hearts in bacon, made secure and browned them in a pan.  Then transferred to a roasting tin and covered with foil and slowly roasted.  Then I took the wine and made a red wine reduction and garnished with freshly chopped parsley from the garden.

After a long slow cook in the oven we served the hearts with fresh mash potato and steamed broccoli and enjoyed the rest of the Pinot Noir