Moose heart

[AlaskaHunter]

A moose heart is huge. If you are fortunate to harvest a bull, do not leave the heart behind.

If you do not like heart, you can always put it in the burger bag and that gives you 3+ extra pounds of meat for the grinder.

And some prime steaks can be filleted from the scapula (flatirons).

 

[GoGriz]

I am a big fan of elk heart so I am envious of your photo. Hopefully I’ll be able to get my own moose heart soon!

 

[shannerdrake]

My late father in law liked to make spaghetti sauce using ground heart and Italian pork sausage. It was legendarily good. Unfortunately, no one in the family knows exactly how he made it. I need to experiment around with trying to make a clone recipe.

 

[Dave N]

Heart is the first thing I cook!

 

[Firedude]

I cooked a pan full of heart at work for dinner one night. I didn't tell anybody what it was. Everybody loved it! They kept asking what cut it was. When I said heart everybody was shocked. My moose heart was eaten by my family like it was their last meal. They loved it!

 

[Nick87]

Heart is the first thing I cook!

Yup, love it. Guys talk about not shooting through the shoulders to not waste meat, I say just stay above the heart.

 

[Jbotto]

If you haven’t tried heart with Hank Shaw’s Peruvian heart skewer recipe, it needs to be fast-tracked. My wife’s favorite way to eat heart and you won’t hear me complain about it! We keep the heart from every animal we can, beef included!

 

[Nick87]

If you haven’t tried heart with Hank Shaw’s Peruvian heart skewer recipe, it needs to be fast-tracked. My wife’s favorite way to eat heart and you won’t hear me complain about it! We keep the heart from every animal we can, beef included!

Same usually when a load of steers go in nobody wants the heart so I tell the processor save em all for me. Pickled heart is something to behold.

 

[Jbotto]

Same usually when a load of steers go in nobody wants the heart so I tell the processor save em all for me. Pickled heart is something to behold.

Can’t say I’ve had it pickled before. But we get lots of hearts from friends and family. Especially from deer/elk. I just live the size of beef heart!

 

[elkfishing]

I’ll chime in, I absolutely love the Anova Sous Vide recipe for heart. It’s a garlic rosemary with some duck fat. So good!

 

[Khunter]

I am hopeful to have two moose heart after this year’s hunts! Yum.

 

[mxracer317]

I'd be happy just to get a moose tag first, and see where that takes me.

 

[F250]

If weather and situation allow for quick cooling, I keep the heart from every big game animal I take.

 

[Mallardsx2]

We at moose heart for 4 days straight the last time I went to Canada. lol Lunch and supper.

 

[WoodMoose]

I just had moose heart a little bit ago,,

and I am also in the "save the heart" camp, whether big game or small

 

[drexal]

My wife doesn't eat heart, so I get them all to myself. I would enjoy a moose heart of that size for days!

 

[noharleyyet]

I've long categorized heart as a delicacy. Much the same as Cousin Eddie and his turkey necks.

 

[Sheltowee]

Save the liver too! I'd imagine you'd get quite the batch of boudin, liverwurst, or just old-fashioned seared liver and onions from a moose liver.

 

[geetar]

I've long categorized heart as a delicacy. Much the same as Cousin Eddie and his turkey necks.

 

[BearFoot]

Five of us sitting around stove one night. Many years ago. Bisquick & Butter is what we had. A nice bull went down earlier that day. The sliced heart could not come out of the pan fast enough!