Recipe: Llama Heart Bourguignon

• 2 llama hearts
• 1/2 # slab of bacon
• 3 carrots
• 1 bunch of celery
• 1 onion
• 4 cups red wine
• 4 sprigs of thyme
• 3 sage leaves
• 2 sprigs of rosemary
• 5 cloves of garlic
• 3 tablespoons of tomato paste
• 1/2 cup water
• Parsley for garnish
• Salt and pepper

1. Chop the celery, onion, and carrots
2. Cut the llama heart and bacon into 1 inch cubes
3. Place the meat into a roasting pan and add the mirepoix, aromatics, garlic, tomato paste, red wine and water
4. Braised for 1 1/2 to 2 hours
5. Serve with roasted potatoes and a French baguette

Source: http://kamikazekitchen.blogspot.com/