Stuffed Moose Heart

mommabear

mommabear

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I haven't tried this myself yet, but it sure sounds good.

Stuffed Moose Heart

1 Moose heart
1 c Fine bread crumbs
1 Stock of celery, chopped
1/2 ts Salt
4 tb Melted butter
1 Small onion, chopped
1/2 ts Sage
1/4 ts Pepper
Flour, salt and pepper for dredging.

Wipe heart with a damp cloth, soak overnight in salted water, then drain.

Mix stuffing ingredients in order given.

Drain the heart, hollow out the top and stuff with the sage dressing, then close the opening.

Dredge heart in flour, salt and pepper.

Dot with butter or dripping.

Place in a covered roaster and bake in a 325 degree oven until done, about 3 hours, basting occasionally.
 
I would not be in a hurry to use the flour, but have never tried that either.

I take the heart, trim all of the meat out of the inside of the heart, keeping the outside wall of the heart intact. I trim all of the sinewy bits off the heart meat trimmings, and discard them, then cut the remaining good meat into small pieces, add bread crumbs, chopped onion, spices, and stuff the heart with this mixture. Then I wrap the heart with side bacon slices and pin them in place with toothpicks. I usually put a half-cup of red wine in the botom of an oven-proof COVERED baking dish, put in the heart, and cover it.

Cook the stuffed heart in a very slow oven (275 to 300 F) for about two to even three hours. It is cooked when it is nicely brown and the pan juices are bubbling. Remove to a heated platter, let it stand for a couple minutes, then slice it for serving.

For a very sinful delight, you can make a gravy with the pan drippings, and this is DELICIOUS but exceptionally high cholesterol because of the organ meat itself and the rendered bacon fat.

This works with both moose and deer hearts, and I am sure would work with any red meat heart. I did up a couple for the neighbouring hunt camp this week when we all got together for a wing night, and even the guys who "don't eat guts" tried it and most liked it a lot.

Doug
 
Heart is something I'ver always wanted to try. Maybe next fall?
I know my Dad has tried it out at a hunting camp north of Sioux Lookout years ago,which got me interested too.
Unfortunately I'd be the only one in this household that would eat it, unless I can cleverly disguise it;)
 
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