One 2-pound elk or beef heart (lamb heart may also be substituted)
1 cup orange juice
1 cup dry white wine
1/4 cup extra-virgin olive oil
1/4 cup white wine vinegar
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Pinch chili flakes
5 sprigs fresh thyme
2 cloves garlic, minced
1 tablespoon extra-virgin olive oil
Marrow Butter, recipe follows
Roasted Broccoli and Anchovy, recipe follows
1 stick unsalted butter, at room temperature
1 teaspoon anchovy brine (reserved from broccoli recipe)
1 teaspoon minced fresh flat-leaf Italian parsley
1 teaspoon minced fresh tarragon
1 roasted beef marrow bone, marrow reserved and minced
Pinch lemon zest
Pinch salt
1 small tin anchovy fillets
Salt
1 large head broccoli, rinsed and trimmed
Olive oil
Zest of 1 lemon
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