Smoked Moose Heart
When it comes to Thanksgiving or Christmas, this recipe is a great option if you're a big-game hunter.
Equipment
- Smoker
Ingredients
- 2 ½ pounds Moose heart
- 2 cups Cold water
- Your favorite rub or Traeger Big Game Rub
- 2 tsps Olive oil
- 1 14-ounce can of whole berry cranberry sauce
- 1 tbsp Freshly chopped mint packed
- ¼ tsp Ground cardamom
- Kosher salt to taste
- Freshly cracked pepper to taste
Instructions
- Wash the cuts of meat with cold running water.
- Season the heart with kosher salt and let it sit at room temperature for about 2 hours before cooking.
- Set the smoker to 275°F. Pre-heat a pan of olive oil while the smoker is heating up.
- At 275°F, smoke the heart meat for about 1 hour to reach an internal temperature of 125 °F.
- Make the cranberry-mint sauce while the entire heart is cooking. Toss the mint, cardamom, salt, and pepper into the cranberry sauce in a saucepan.
- Stir occasionally as you cook over low heat until it's warmed through.
- Take if off the smoker and let it rest for about 10-15 minutes.
- Slice the meat against the grain and serve with the cranberry-mint sauce and your favorite sides.