Ingredients
• 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
Preparation
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 flower 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.
Smoking Method
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.
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