Stuffed Moose Heart Recipes

CANADIAN STUFFED MOOSE HEART RECIPE

Steps:

• You need to start this dish by making sure your fresh moose heart is clean and devoid of any dangly bits. To do this, soak it in cold water to get all of the blood out and then trim off the fatty bits and the valves to leave you with a nice chunk of meat.
• Finely chop the celery, onion, garlic, parsley, rosemary, oregano and sage ready to make your stuffing.
• Mix the above chopped ingredients into a mixing bowl and set aside whilst you prepare your moose heart.
• In a pan of hot oil, brown the heart meat on all sides, this should take 5-10 minutes to get full coverage. Take out of the pan and set aside.
• In the same pan, place in your stuffing mix along with an additional glug of olive oil and your butter. Cook for around 10 minutes, season with salt and pepper to taste.
• Take your stuffing out of the pan and combine with breadcrumbs in a mixing bowl. Mix well, ensuring that the amount of breadcrumbs does not make the mixture too dry. If it starts to become dry, add a little more olive oil or water.
• Preheat your oven to 350 whilst you prepare your moose heart for roasting.
• Now begin putting all of your stuffing in the cavities of the heart making sure you fill it up as much as possible.
• Cover the heart generously with flour, salt, pepper and a light drizzle of melted butter and cover with foil.
• Place your covered moose heart in a large roasting pan and cook in the oven for 2-3 hours depending on the size.
• During the cooking process, take it out of the oven once or twice and baste with the meat juice or with some more butter to keep it moist.
• You will know when it's ready once the meat juices run clear. Take it out of the oven and leave to rest for 10 minutes. Cut into slices and serve.
• Enjoy!

BEEF HEART IN THE INSTANT POT

Steps:

• Peel and quarter optional onion, and place in the bottom of the Instant Pot.
• If not cut in half, cut beef heart in half and remove any hard bits (it may already be trimmed and there is nothing to do). Place in the Instant Pot on top of the onion if using, and sprinkle with sea salt. Pour water around the salted beef heart.
• Place the lid on the Instant Pot, and set to 'seal'. Cook on high pressure for 75 minutes on high pressure. Allow pressure to release naturally for at least 15 minutes.
• Slice thinly against the grain, salt as desired, and enjoy. The sliced pieces can be served as you would serve steak, topped with sauce like chili-lime mayo, salted, or even diced and added to stir fry or soup, or slice thinly and use as lunchmeat in sandwiches.

STUFFED HEART

Steps:

• Wash heart and trim fat, sprinkle inside with salt and pepper.
• Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
• Stuff heart and tie with cooking string or secure with skewers.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake at 325 for 2 1/2 hours.
• Can be done in a crock pot for 9 hours on low.

STUFFED MOOSE HEART

Steps:

• Preheat oven to 350.
• Mix breadcrumbs, chopped onion, savory, melted butter, salt and pepper together until well combined.
• Stuff the heart with this mixture.
• Wrap the stuffed heart in parchment paper to prevent drying out while cooking.
• Bake at 350 for about 90 minutes or until heart is *nice* and tender.