How to Cook a Heart (Moose in this case)

Heart is rich comfort food that splits the difference between liver and other more common muscles.  I find it best when it’s slow braised in lots of liquid and it can be easily prepared in a slow cooker in a pot on a bbq using indirect heat.

How to Cook a Heart (Moose in this case) Offal nose to tail moose Heart December
The first step in preparing heart is to brine it for a few days.

When you’re ready to cook it, remove it from the brine and;

  1. Remove any excess fat from the heart.
  2. Cut any hard pieces of ventricle/ artery (that’s the white stuff).
  3. Use your fingers to gently feel the cavities in the heart and push out any blood clots (they will come out easily).
  4. Briefly rinse the heart.

How to Cook a Heart (Moose in this case) Offal nose to tail moose Heart December
To cook the heart, cover it in a lot of liquid and aromatics and cook over low heat until it reaches medium rare.  You can serve it in slices (or let it cool and sear slices or even transform it into pate).  I cook it covered over indirect heat on a bbq (in a covered pot) for about 3 hours.  It’s meaty, rich, denser and leaner than most steaks and would also be fantastic added to a meat pie or stew.

Ingredients

  • 1 large heart (moose, cow or deer will do – this one was moose), trimmed and brined
  • 1-2 liters of tomato sauce
  • Celery (lots)
  • Carrots (lots)
  • Onions (lots)
  • Any green herb you wish (I used Herbs de Provence and chives)
  • Garlic (as much as you can handle)
  • Salt and pepper to taste

Directions

  1. Place the heart in the pan.
  2. Pour the sauce into the pot.
  3. Scatter the remaining ingredients around.
  4. Cook over slow heat (as described above) until it reaches desired doneness.  You can stir about once an hour.
  5. Eat as is or allow it to rest and puree all non-meat ingredients into a thicker sauce and reduce.

It’s just that easy!  Any other variations or tips from heart lovers out here?

Comments

  1. mm. that looks mighty delicious! i got my first buck this fall. I kept the liver and the heart, but wasn’t able to cook either right away, so I froze both. Do you think I can just thaw the heart out and cook it as shown above?
    Fantastic looking prepped heart!
    Thank you for the post!
    elkmother
    >>>>>..<<<<<

  2. Mom used to cook beef heart and I just got one with a side of beef I bought from my local CSA farm (totally grass-fed). Mom stuffed the heart similar to turkey stuffing and then roasted it gently. Can’t wait to make it!

  3. Thank you for sharing . In Morroccain cuisine , we cook beef heart differently.After we remove the fat and blood clots . we clean beef heart with salt and vinegar . we cut it to squares and we add : 2 chopped onions, 4 cloves garlic,a little saffron , teaspoon of cumin, half teaspoon of black pepper, bouquet of parsley and coriander,amount of salt of choice ,a spoon of vinegar or pickled lemon, red papper ,and small teacup of oil. we put everything in pot over a low heat . after few min we add a little water and leave until cooked and hold the gravy. Hope you like it this way as well.

  4. I’ve never cooked mine whole. I clean mine (http://www.youtube.com/watch?v=cfxLptyBQkY is a great video on how to do this quickly) and cut it into big chunks. I then half-freeze it (to avoid liquefying the meat) and put the chunks in my food processor to produce ground heart. I use that like ground beef and make a kick-ass Hearty Chili (like the pun? ; ) or meatloaf.

    As an aside… why all the comparisons to liver? Heart tastes nothing like liver! It would seem that that comparison would turn a lot of people off. I really don’t like liver, but LOOOOVE beef heart and chicken hearts (oh, my creamed curry chicken hearts are delectable!).

    Thank you for the lovely post!

    • I’d have to agree with the post, I find that heart tastes a bit like liver. That isn’t necessarily bad, but all the times I’ve had it, I experienced this.

  5. I like to clean the heart (usually deer), slice to maybe 3/4″ or so, marinate in whatever is in fashion overnight, and then grill to rare/med rare. YUM!

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