Cut heart, liver and kidney into small 1” cubes. Set aside. When cutting heart meat, leave fat attached,
but remove and discard any large vessels and silverskin (membrane).
Chop vegetables: Peel and roughly chop garlic. Cut onions in half, then slice ¼” thick (or slightly
thicker) semicircles. Slice ½” thick rounds of carrots. Chop celery into ½” thick slices. Cut cauliflower
into small florets. Cut the mushrooms into quarters. Remove tough stems from kale and tear or roughly
Optional: Make a bouquet garnis of the rosemary and thyme by simple holding the sprigs together in a
bunch and tying some butcher twine around them
Preheat oven to 300°F.
Heat 2 tbsp coconut oil over medium-high heat in your stock pot.
Add about one quarter of the meat to the pot at a time. Stir frequently until meat has browned on all
sides. Remove meat from pot (place in a large bowl so you don’t lose any juices), add a little more oil if
needed, and brown the next batch.
Once all the meat has browned and been removed from the pot, add the onions, celery, carrots and
garlic (add a little more oil if needed). Cook, stirring frequently, until onions are soft and slightly
Add the meat and any juices back to the pot. Add the mushrooms, cauliflower, kale, and herbs. Stir to
Add the broth and wine to the pot. Bring to a boil on the stove top over medium-high heat. Cover and
place pot in the oven. Bake for 4-5 hours. Enjoy!