Heart

[greybark]

Lots of moose for a family of 9 in N Ontario. Mom would stuff the heart with a Scottish dressing of oats and pork sausage meat and black currants or walnuts .

REMEMBER -- Keep Your Fingertab On --

[Awishanew]

We also cut out the middle and then stuff the heart with chicken stuffing. Skewer it closed and bake it. Just before it is done put a few strips of bacon on it and put the top element on until bacon is done. As for the texture someone was asking, its quite a bit firmer than liver. I prefer it to liver.

[Chuck]

Yes indeed you guys this is great talk! Never waste heart, liver, kidneys, brains, eyeballs etc. This is how we find out. Some of the best parts have been left for the ravens and with feedback like this we can better use our wild game.

[mapguy]

Get some new taste buds . the ravens gotta eat too .
The problem with eating organs is that there the first to show contanimation
from toxic shiittt . And since there not being tested . I shot a moose that had
a million tapeworms . they just looked like little fat deposits had to go to the min. and they told us what it was .
I had taken that moose to a butcher to hang in prince geroge he never said a word about it being contaminated good thing I didn't get him to cut it up.
our buthcher here took one look and said there was something wrong .

[tuchodi]

In camp we cut the heart into strips or circles and mix up a seasoning batter with flour then dip the heart pieces in eggs and roll in the flour mix and fry. Not much better in the world than that. Maybe the outdoors makes it better.

[Chuck]

Mapguy I wasn't meaning raven food - there's plenty of that; I was talking of the delicasies like heart, kidneys, liver and I even forgot to mention the best part of all - the oysters and I'm not talking saltwater! How do you think Arnold Swartzeneggar got so tough, lifting weights?

[mapguy]

hehehehe gotta share with the wildlife
mind you fresh moose liver chilled in the snow is really good
but you gotta check it out real close
oysters god is nothing sacred

[Nooker77]

Pounding out the meat makes it so tender..it is a messy job but a good heavy meat tenderizer does the job!! Its a must try...thanx for the other ideas guys...I like the sound of cuttuing in strips and breading it....would be great on an open fire...only 8 months till hunting season 07!! yipeeee

[sparkes3]

stuff it like a chicken and roast it up

[ratherbefishin]

I take the heart ,kidneys[soaked in saltwater],shanks ,trim and cube them up,season and dredge them,brown in a cast iron dutch oven, then add onion [or onion soup mix],liquid[bottle of beer]and cook slowly all day.later you can add chopped celery,mushrooms,peppers, carrots if you want.