Well I’m very proud to say I got my bull moose this year. Tomorrow I’m going to cook up the heart before finishing cutting and wrapping him. The plan is to give it a good rinse and trim, salt and pepper it, brown it, fill it up with stovetop stuffing then put it in a Dutch oven with a little bit of stock, onions, garlic, carrots, and let it cook at 350 for probably 90 minutes. I’ve never done heart this way, and don’t want to screw it up, so if anyone has any tips I’d love to hear them.
Well I’m very proud to say I got my bull moose this year. Tomorrow I’m going to cook up the heart before finishing cutting and wrapping him. The plan is to give it a good rinse and trim, salt and pepper it, brown it, fill it up with stovetop stuffing then put it in a Dutch oven with a little bit of stock, onions, garlic, carrots, and let it cook at 350 for probably 90 minutes. I’ve never done heart this way, and don’t want to screw it up, so if anyone has any tips I’d love to hear them.
Heart is a unique type of muscle with its own texture. Your technique will work, but I treat heart similar to a steak or rib roast, so I think roasting is a better use of this cut than braising. Think of boiled steak vs grilled steak. Raise the temperature to 450f, move the stock to the stovetop to make a gravy if that's what you want, and cook it to about 155-160f which should take closer to 45m than 90m.
Last time I had a buffalo heart I sliced it thin, cured it with dry spices and dried it in the oven. Brushed with liquid smoke. Actually made great jerky. A good chew that released flavour as I chewed.
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This country was started by voyagers whose young lives were swept away by the currents of the rivers for ten cents a day... just for the vanity of the European's beaver hats. ~ Red Bullets
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It is when you walk alone in nature that you discover your strengths and weaknesses. ~ Red Bullets
I used to stuff my moose heart with rice or bread crumbs but did not like the mushyness. I now saute onions, celery, pepper, garlic, etc for a much better consistency. BEL
Elk and moose heart hit the pan before the loins do typically at hunt camp.
Slap heart rings around in flour and select spices, fry in butter on hot cast irom skillet untill blood comes up both sides wash down with Pendelton whiskey.
Used to also keep the liver and kidneys, but not for the last 8-10 years or so.
I filleted my deer heart this year. Then tenderized it with a meat hammer. Soaked it in a marinade for 8 hours and grilled it for a few minutes. Tasted pretty good, although not my favourite cut!
Lol, so long as one doesn't go around lecturing people about whittling a few scraps of crap burger off their deer ribs. Far more organ meat on a big game animal than there is rib meat on a deer, but some people still like to get up on their high horse about it anyways... often quite un-aware that their butcher is likely just tossing it.
As far as the heart, I just slice it up and fry it in bacon grease with onions.
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If the good lord didnt want me to ride a four wheeler with no shirt on, then how come my nipples grow back after every wipeout?
Last edited by Bushleague; 11-20-2022 at 10:59 AM.
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This country was started by voyagers whose young lives were swept away by the currents of the rivers for ten cents a day... just for the vanity of the European's beaver hats. ~ Red Bullets
___________________________________________
It is when you walk alone in nature that you discover your strengths and weaknesses. ~ Red Bullets
Well, I chickened out on stuffing the whole thing and roasting it, but I've made 3 meals out of it and still have 1/3 of the heart left. I've made moose heart jalapeno poppers, fried it in salt and pepper, and then battered and fried it. I have the tongue in the freezer and can't wait to try it as well. As far as the whole head goes, when I skinned the head, I had high hopes of seeing lots of cheek, nose, and head meat, but there wasn't nearly as much as I hoped to find, so I didn't end up taking any of it.
Moose Heart
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