DrMike
Ballistician
- Nov 8, 2006
- 37,312
- 5,977
Oh, yeah, I do know this "Food and Recipes" section is here. I did respond to a request for heart on another thread. However, for those looking for a recipe for stuffed heart, here is the one I've settled on.
I pulled this from the Bradley Smoker site (https://www.bradleysmoker.com/recipe/st ... e-heart-2/). It will work without a smoker by cooking in your oven.
Makes 4 hearty servings. Substitute any other species of heart you desire.
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 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.
Smoking Method
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.
I do use my Bradley Smoker, though it is rather aged now. If I weren't so cheap, I'd buy a new one. However, it just keeps puffing away.
I pulled this from the Bradley Smoker site (https://www.bradleysmoker.com/recipe/st ... e-heart-2/). It will work without a smoker by cooking in your oven.
Makes 4 hearty servings. Substitute any other species of heart you desire.
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 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.
Smoking Method
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.
I do use my Bradley Smoker, though it is rather aged now. If I weren't so cheap, I'd buy a new one. However, it just keeps puffing away.
.
