Best 4 Stuffed Moose Heart Recipes

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**Explore the Culinary Delights of Stuffed Moose Heart: A Journey Through Unique Flavors and Textures**

Welcome to a culinary adventure that will tantalize your taste buds and introduce you to a unique and delectable dish: stuffed moose heart. This article presents a collection of carefully curated recipes that showcase the versatility and richness of this often-overlooked ingredient. From the classic and comforting to the innovative and adventurous, these recipes promise an unforgettable culinary experience.

Embark on a journey through culinary creativity as we explore the art of stuffing moose heart. Discover traditional recipes that have been passed down through generations, featuring savory fillings and aromatic herbs that bring out the heart's natural flavors. Delight in modern interpretations that blend international influences, combining exotic spices and unexpected ingredients to create dishes that are both visually stunning and palate-pleasing.

Whether you're a seasoned cook looking for a new challenge or a curious foodie eager to expand your culinary horizons, this article has something for everyone. Prepare to be amazed by the diverse range of recipes, from hearty stews and succulent roasts to delicate terrines and elegant pâtés. Each recipe is meticulously crafted to ensure that the moose heart remains tender and flavorful, while the accompanying ingredients provide a symphony of textures and flavors that will leave you craving more.

So, gather your ingredients, sharpen your knives, and embark on this culinary journey with us. Discover the hidden gem that is stuffed moose heart, and let your taste buds experience the harmonious blend of traditional and contemporary flavors. Prepare to be captivated by the versatility of this humble ingredient as it transforms into a culinary masterpiece that will impress even the most discerning palate.

Check out the recipes below so you can choose the best recipe for yourself!

DEER OR ELK HEART, BOILED



Deer or Elk Heart, boiled image

Not for the faint of heart... This is my husband's favorite meat for a sandwich. A little work, but worth it..

Provided by deb baldwin

Categories     Wild Game

Time 4h

Number Of Ingredients 6

1 fresh deer or elk heart or beef heart
1/2 c salt, 2 times
1 Tbsp onion flakes, dehydrated
salt and pepper to taste
1 tsp garlic powder
or 1 clove of garlic, smashed

Steps:

  • 1. Wash and clean a whole heart. Cut off the fat on the top and any grisel on top that you can feel. Place in a large bowl or non metal container. Fill with cold water that will cover the heart. Pour salt over and set in refrigerator for 2 days, changing the water and salt every day. I have set a plate on top to keep it submerged..I have tried a zip lock bag but be very careful.
  • 2. After heart has soaked. Pour off the salted water. Rinse heart. Place in pot, large enough to cover with water & has a lid. Add water.
  • 3. Add salt & pepper to your taste, onion flakes (or diced onion), and garlic powder..(or a clove of garlic)
  • 4. Bring to a boil. Turn down down to simmer and put on lid. Simmer for 3 to 4 hours. The longer it simmers, the more tender it will be. Add water as needed to keep heart covered. Poke heart with fork to feel how tender it is.
  • 5. Remove heart and let cool enough to handle. Take a knife and peel off the outer layer(looks kind of like a thin skin). You can also trim the inside cavity a much as possible. Your pet will love the scraps.
  • 6. Cut heart into thin slices and trim interior holes as needed. Place in ziploc to keep it from drying out.
  • 7. You can also use an elk, moose or beef heart. Of course, they take longer to cook.
  • 8. To make sandwich, use your choice of bread & your own sides and layer 3 or more slices on top. Salt and pepper to taste.

STUFFED HEART



Stuffed Heart image

I use this for venison, it is really good if you arent fussy about innards. Almost just like a roast. Please make sure you dont use baler twine treated with linseed oil in error of cooking twine. I did that once and ruined the whole meal.

Provided by Tara1183

Categories     Deer

Time 2h15m

Yield 4 serving(s)

Number Of Ingredients 13

1 venison heart or 1 beef heart
salt and pepper
4 slices bacon
2 cups soft breadcrumbs
1/2 cup chopped celery
1/2 cup chopped onion
1 egg, slightly beaten
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon thyme
1/4-1/2 teaspoon sage (until you smell it)
1 cup beef broth
1 bay leaf

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.

CANADIAN STUFFED MOOSE HEART RECIPE



Canadian Stuffed Moose Heart Recipe image

This stuffed moose heart recipe is made by stuffing with sage & roasting the heart meat in the oven & it's actually very delicious! Check out the recipe.

Provided by Travel Food Atlas

Time 2h25m

Number Of Ingredients 11

1 Moose heart
1 Large white onion
4 cloves Garlic
1 tbsp Sage
4 stalks Celery
2 tsp Oregano
2 tbsp Rosemary
1 cup Breadcrumbs
3 tbsp Butter
1/2 cup Flour
Salt and pepper to taste

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!

Nutrition Facts : Calories 121 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 157 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat

STUFFED ROAST HEART



Stuffed Roast Heart image

Roasted beef heart stuffed with portobello mushrooms, breadcrumbs and herbs. As seen on NBC series Hannibal. *You will need butcher's string.*

Provided by dannyqnn74

Categories     Beef Organ Meats

Time 2h

Yield 3-4 serving(s)

Number Of Ingredients 16

1 beef heart
2 portabella mushrooms
2 shallots
1 handful fresh parsley
1 handful fresh sage
1 handful fresh rosemary
1 handful fresh thyme
2 cups breadcrumbs
2 sausages
1 cup red wine
2 tablespoons butter
1/4 cup olive oil
2 tablespoons salt and pepper
1 onion
2 carrots
2 celery

Steps:

  • Start with the heart. Open it up and trim away any blood vessels or connective tissue and any large lumps of fat. Rinse the whole thing out, washing away any clotted blood. Fill a large bowl with salted water and leave the heart in that for about half an hour.
  • Stuffing: Make bread crumbs from a decent sized chunk of quality bread that is a bit stale. Crumble it by hand or in a blender or with a knife. Cut up the portobello mushrooms and the 2 shallots fairly small. Fry them in butter over a medium-low heat for a few minutes, then throw in the parsley, sage, rosemary, and thyme (Simon & Garfunkel herbs). Once the shallots are softened, dump in the breadcrumbs. Stir everything well to get all the flavours mixed up in the bread and fry for another 3-4 minutes.
  • Transfer the stuffing mixture into a bowl and allow it to cool for a few minutes. Take the sausages and slice down their length with a knife and remove the insides and discard the casings. Add the sausage meat to the warm stuffing and mix it together with a fork.
  • Heart: Take the heart out of the salt water and rinse it once more. Pat the whole thing dry and grind salt and pepper over it. Rub it in with olive oil, getting both the inside and outside of the heart. Pack in the stuffing filling all cavities of the heart. When it is full, force it closed and tie it up with butcher's string. Use plenty and make sure it's good and tight to prevent stuffing erupting out of any available opening.
  • Preheat the oven to 300º F. Get a frying pan nice and hot and then put the heart into it. Turn the heart every minute or so, browning each side as well as the top and bottom.
  • While the heart is cooking, chunk up some vegetables (whatever you like, but onion, carrot, and celery are good) and scatter them in a baking tray. Lift the heart out of the pan and onto the vegetables. While the pan is still hot, add a little red wine to deglaze. Pour that over the heart, and add some more wine to the base of the tray to keep the vegetables from getting too dry.
  • Put the tray into the oven and cook for 30 minutes per half kilo of heart (most hearts are about a kilo, so about an hour cook time). Every 20-30 minutes, scoop the juices from the bottom of the tray and pour them back over the meat to keep it from drying. When it is done cooking, take it all out and pour the juices into a saucepan. Cover the meat in foil and leave it somewhere warm for at least 10 minutes. Simmer the juices and add whatever is left of your glass of wine. Reduce until it thickens, giving you a fittingly rich sauce to serve with the heart.
  • To serve, you can cut the heart into slices and top with the sauce.

Nutrition Facts : Calories 838.2, Fat 47.6, SaturatedFat 14.2, Cholesterol 68.3, Sodium 1079.6, Carbohydrate 66.4, Fiber 6.2, Sugar 10.3, Protein 22.3

Tips:

  • Choose a fresh moose heart. The fresher the heart, the better the stuffed moose heart will taste. Look for a heart that is plump and firm, with no signs of bruising or discoloration.
  • Clean the moose heart thoroughly. Remove any excess fat and connective tissue from the heart. Then, rinse the heart under cold water and pat it dry with paper towels.
  • Stuff the moose heart with your favorite fillings. Some popular fillings include bread cubes, wild rice, sausage, and vegetables. Be creative and experiment with different flavors.
  • Cook the stuffed moose heart in a slow cooker or oven. Slow cooking is the best way to ensure that the heart is cooked through and tender. You can also roast the stuffed moose heart in the oven.
  • Serve the stuffed moose heart with your favorite sides. Some popular sides include mashed potatoes, roasted vegetables, and gravy.

Conclusion:

Stuffed moose heart is a delicious and unique dish that is sure to impress your guests. It is a great way to use a wild game meat and it is also a very economical dish. With a little planning and preparation, you can make a stuffed moose heart that is both delicious and memorable.

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