Cranberry-Stuffed Moose Heart

Try this beautiful holiday dish

By Raeanne O’Meara

One of the perks to a successful hunting season for my household, as well as our friends’, is that there was a plentiful amount of organ meat to go around. Knowing my love of heart, we received many of them over the course of the season. This means that there are plenty of belly-filling meals ahead over the course of the winter, all starring one of my favourite cuts of meat.




1 whole moose heart, cleaned and trimmed



3 tbsp extra virgin olive oil


1 medium onion, diced

4 garlic cloves, minced

2 cups red wine

2 cups beef or vegetable broth

Several sprigs of fresh herbs (rosemary, thyme, and sage are wonderful)

Salt and pepper


1 cup fresh cranberries, roughly chopped

1 celery stalk, finely diced

1 small apple, finely diced

4 garlic cloves, minced


How To Make Cranberry-Stuffed Moose Heart

Preheat oven to 325 degrees Fahrenheit. In a Dutch oven on the stovetop, warm up the oil over medium heat. Sear the heart on all sides, remove from the pot and set to the side. Fry the onions and garlic for approximately five minutes. Add the red wine to the pot and simmer until around half the liquid remains.


While waiting for the wine to reduce, stuff the heart with a mixture of cranberries, celery, apple and garlic. You may have to tie the heart closed with butcher’s twine to keep the stuffing from falling out.


Once the wine has reduced, add in the broth, herbs and stuffed heart. Place a lid on the Dutch oven and put into the preheated oven and cook for two-and-a-half to three hours.


The heart can be sliced and served with mashed potatoes and roasted vegetables; use the liquid to create a rich gravy if desired.