Stuffed & Smoked Moose Heart Recipe
1 Moose heart (split lengthwise)
Salt & pepper to taste
500 Ml (2 c) bread or cracker crumbs
125 G (¼ lb) pork sausage
65 Ml (¼ c) minced onion
125 Ml (½ c) all-purpose flour
65 Ml (4 tbsp) vegetable oil
1 Ml (⅛ tsp) pepper
3 Ml (½ tsp) sage
15 Ml (1 tbsp) minced parsley
500 Ml (2 c) water
5 Ml (1 tsp) beef base
Wash the heart, trim all fat and remove arteries.
Soak in cold salty water for a half hour.
Drain and pat dry.
Brush the outside of the heart with oil and sprinkle the entire heart with salt and pepper to taste.
In a bowl, combine the breadcrumbs, sausage, sage, and parsley.
Fill the inside cavity with the breadcrumb mixture and tie or skewer the heart back together.
Roll the heart in flour, then braise it in a hot frying pan with oil, until the heart has a golden brown colour.
Transfer the heart from the frying pan to an oiled smoker rack.
Preheat the Bradley Smoker to 120°C (250°F).
Using Hickory flavour bisquettes, place the rack in the Bradley Smoker and smoke/cook for up to 8 hours. You may wish to turn the smoke generator off after 4 hours, but continue to cook.
If desired, make a thin gravy out of the remaining flour and grease from the frying pan to serve with the heart.
The strong and sweet flavour of Hickory Bisquettes make it one of the more popular woods for smoking, and especially pairs well with poultry, beef, pork, game, water fowl, nuts, and cheese.Shop Now