Moose Heart Tacos

Still working my way through the various organ meats I tucked into the freezer last fall, heart has to be one of my favourites. I find moose heart to be the perfect size for dinner – larger than deer hearts, there’s enough meat for a meal and some for leftovers!

Ingredients

One moose heart (cleaned, trimmed and cubed)

1 tsp ground cumin

1 tsp dried oregano

1 tsp garlic powder

1/2 tsp red chili pepper flakes

2 tbsp extra virgin olive oil

Salt and pepper, to taste

 

Corn tortillas

Taco toppings (lettuce, minced red onion, tomatoes, cucumbers, avocado, cilantro, sour cream, etc.)

How To Make Moose Heart Tacos

Start with a cleaned, trimmed heart. I like to soak the heart in saltwater overnight in the fridge, then trim all the fat from the exterior and the tough “heart strings” from inside. Slice the heart into thin strips, then cut those into little cubes. In a small dish, mix together the dried spices. Cover the cubed moose heart with the spice mixture.

 

Heat the oil up in a frying pan over medium heat. Cook the heart until it is browned on all sides, frying it in several batches if necessary. Remove from heat and place into corn tortillas along with your favourite taco toppings.