Not everyone can make it to Alaska to go moose hunting, so I wanted to provide a recipe that would work with any sort of large game. I opted for a heart recipe because it’s an absolutely delicious cut. When prepared correctly, most people will not know they’re eating heart until they’re told so. This recipe could be adapted to any birds, venison, or any other large game—just cut the pieces of heart so that they’re bite-sized.
Cook the heart to medium-rare or medium (but not past that) and try to get some good char on it over a hot fire. I cooked this recipe over my grill at home but could also be made over a campfire just after a kill. Feel free to make the oil a week in advance, and you could even put it into a mason jar and bring it into camp with you as a marinade or dressing for anything that you’re cooking.
Moose heart with ginger, chili, and garlic
- ½ cup of grapeseed oil
- 3 Thai chilies, thinly sliced
- 2 inches of ginger, peeled and minced
- 2 garlic cloves, peeled and minced
- Whatever hearts you have available, cleaned and cut to size
- Bamboo skewers, soaked for 30 minutes in cold water
- Heather’s Dirty Goodness Burlesque, to taste
Photos by Wing Ta
If you have a larger heart, clean it of any fat and white veins. Dice it to roughly ½-inch cubes and place on skewers, four to five per skewer. If you have bird hearts, just halve them or leave them whole to put on skewers, season with Heather’s Dirty Goodness Burlesque and set aside.
Meanwhile, get the grill going and make sure it’s nice and hot.
In a saute pan, combine the oil, chilies, ginger, and garlic, and place the pan on the stove over medium heat. Slowly cook the aromatics until they just begin to brown and immediately pull the oil off heat, roughly six minutes.
Next, place the skewers on the grill and try to flip them only once and cook them to medium rare. Pull them off the grill, give them a solid brushing of the seasoned oil, and serve immediately.
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