Stuffed & Smoked Moose Heart
1196 days ago
- 1 Moose heart (split lengthwise)
- Salt & pepper to taste
- 500 ml (2 c) bread or cracker crumbs
- 125 g (1/4 lb) pork sausage
- 65 ml (1/4 c) minced onion
- 125 ml (1/2 c) all purpose flour
- 65 ml (4 tbsp) vegetable oil
- 1 ml (1/8 tsp) pepper
- 3 ml (1/2 tsp) sage
- 15 ml (1 tbsp) minced parsley
- 500 ml (2 c) water
- 5 ml (1 tsp) beef base
- Wash heart, trim all fat and remove arteries.
- Soak in cold salty water for 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 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 color.
- Transfer the heart from the frying pan to an oiled smoker rack.
- Preheat the Bradley Smoker to 120°C (250°F).
- Using Hickory flavor 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.
Makes 4 hearty servings. Substitute any other species of heart you desire.