Canadian Stuffed Moose Heart Recipe
This stuffed moose heart recipe feels like a classic representation of traditional Canadian life—after all, the word "moose" instantly brings to mind images of Canada. Of course, Canada is far more diverse and dynamic than just moose, poutine, and politeness!
Ingredients
- Moose heart – 1
- Large white onion – 1
- Garlic – 4 cloves
- Sage – 1 tbsp
- Celery – 4 stalks
- Oregano – 2 tsp
- Rosemary – 2 tbsp
- Breadcrumbs – 1 cup
- Butter – 3 tbsp
- Flour – 1/2 cup
- Salt and pepper – to taste
Instructions
- 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
Calories: 122kcalCarbohydrates: 16gProtein: 5gFat: 4gSaturated Fat: 2gCholesterol: 16mgSodium: 158mgFiber: 2gSugar: 2g
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