We pierce the cleaned heart with half of the bacon, season with salt and place it in a full gastronorm pan with a height of 100 mm, sprinkle with diced aromatic vegetables, add wild spices, and sprinkle with the other half of the diced bacon. In the first step, we brown the prepared base, after browning we pour over pre-boiled hot water and in the second step we braise until tender. Then we remove the heart from the base and prepare the sauce by blending the vegetables and enriching it with cream and butter, seasoning if necessary, and the tender heart cut into strips is added back into the sauce.