Stuffed Moose Heart Recipes

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.

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.