How do you cook your moose heart?

[Huntsman]

Since we all have a way of doing the tongue, what about the heart.
You can use any heart really but I like to use a moose heart when I luck out and get one.
I found a recipe that I've been using for the last few years, basically trim the heart and slice into bite size pieces, Season with s&p, garlic powder, onion powder, Hys (no MSG) season salt, medium onion chopped, 1 stalk celery chopped, 1 carrot chopped and about Tbsp of minced parsley (here you can also add chopped apple or raisins and walnuts).

Brown pieces in olive oil and about a 1/2 Tbsp of butter in fry pan, remove and brown onions in same pan, once onions are browned add 1/4 - 1/2 cup of red wine or broth to pan to lift all the goodness (deglaze) then add remaining ingredient's and meat plus 1 box of chicken or turkey flavoured Stove Top dressing and 1/2- 3/4 cup of water. Stir, cover and let cook on low for 30-40 minutes until liquid is absorbed.

You can also do this with your own homemade family dressing recipe but I find this is quick and simple especially if out in the bush.

How do you do up your heart?

[kujoseto]

That sounds delicious!

[Canadasnowman]

Build big ass fire, big deep coal base. Knock fire down.
Place Moose heart with valves, fat , main arteries removed , stuff heart with fresh onion, garlic, bit of rosemary, clumps of butter, or other spices to taste , double wrapped in tinfoil ...... Into a bowl shaped pit of red hot coals, cover with more and more coals. Go to bed, wake up, open up foil, slice 1/4-1/2 inch thick, eat till ya can't any more. Flippin yummy.

[omega50]

Cubed-dredged in seasoned flour very heavy on Black Pepper fried in Cast Iron Skillet and add Chicken stock to half the depth-simmer under cover for a few hours till soft and thickened-spoon over rice or mashed potatoes

[russ]

We either do a basic fry or stuff and roast with a bread-based dressing. Either way, moose heart is awesome.

What about the tongue? How does one deal with that?

[Huntsman]

Originally Posted by Canadasnowman

Build big ass fire, big deep coal base. Knock fire down.
Place Moose heart with valves, fat , main arteries removed , stuff heart with fresh onion, garlic, bit of rosemary, clumps of butter, or other spices to taste , double wrapped in tinfoil ...... Into a bowl shaped pit of red hot coals, cover with more and more coals. Go to bed, wake up, open up foil, slice 1/4-1/2 inch thick, eat till ya can't any more. Flippin yummy.

I like the sounds of that! Breakfast is done!
Thx for sharing

[Huntsman]

Originally Posted by russ

We either do a basic fry or stuff and roast with a bread-based dressing. Either way, moose heart is awesome.

What about the tongue? How does one deal with that?

http://www.outdoorsmenforum.ca/showt...t=moose+tongue

[recce43]

sh clean it good stuff it with bread stuffing and bake low and slow

[Flight01]

Originally Posted by recce43

sh clean it good stuff it with bread stuffing and bake low and slow

This. I use the same dressing I make for turkey, except I cut out the cranberries
Also I find flavour best if let to sit long after removed from oven

[Red Bullets]

Oven roasted stuffed heart. mmmm Basic bread based stuffing. If I have them on hand I like adding wild mushrooms, wild onion and roasted wild hazelnuts to the dressing.

Don't forget... A moose nose is just as good as tongue. You can even make a moose 'headcheese' with a nose. Headcheese sounds better than nosecheese. haha

[dickinsonpw]

Fresh- butter and garlic cooked in cast iron pan
Simple and delicious

[Huntsman]

Turkey Stuffing seems to be the popular method in one or the other.
As for moose nose, never tried. Seen it on a YouTube. Stared at my moose’s nose but that’s as far as that went.
I did keep the kidneys for steak and kidney pie but that’s another thread.

[ex811]

I like making hearts into stews with all the veggies you normally put into a stew. The muscles tend to really absorb the flavors of the broth.
Mind you...Canadasnowmans breakfast heart seems like a winner that I'll try one day.

[covey ridge]

Sliced thick and cooked the same way you would do a steak.

[fingershooter]

Originally Posted by Flight01

This. I use the same dressing I make for turkey, except I cut out the cranberries
Also I find flavour best if let to sit long after removed from oven

Yeppers! We add apple and hazel nuts. Another one is insert a whole, shelled, hard-boiled egg or two (whatever fits) into stuffing and makes a cool looking slice of cardiac arrest.