1 of 9
Sydney Oland
P1-Moose Heart Tacos
Moose heart, with bullet hole.
2 of 9
Sydney Oland
P2- Moose Heart Tacos
Follow the natural seams in the heart to get two even(ish) pieces.
3 of 9
Sydney Oland
P3 - Moose Heart Tacos
Carefully slice, take your time.
4 of 9
Sydney Oland
P4 - Moose Heart Tacos
Remove the big fat cap on the top of the heart.
5 of 9
Sydney Oland
P5 - Moose Heart Tacos
Take out any large blood clots you find.
6 of 9
Sydney Oland
RE: Moose Heart Tacos
Once it’s buttered you will have several large pieces of meat, as well as some smaller cuts. Use a smaller cut and slice it thinly for tacos.
7 of 9
Sydney Oland
P7 - Moose Heart Tacos
Chop cilantro, chilies and garlic.
8 of 9
Sydney Oland
P8 - Moose Heart Tacos
Toss the sliced heart with all the seasoning.
9 of 9
Sydney Oland
P9 - Moose Heart Tacos
The best taco you’re ever going to eat.
The hidden trophy of any successful hunt – that should be hauled out of the woods and cherished like a beautiful hide or perfectly curled horns – is the heart.
The heart is by far the most delicious cut of any sort of wild game I’ve had the pleasure of eating.
And if you’re a hunter that disagrees, please look me up; I’d be happy to take any heart you’re not interested in eating yourself.
Butchering a heart, especially from a large animal like moose or bison, can seem a bit daunting; just take your time and work carefully and you’ll be rewarded with some of the tastiest cuts of game you’ve ever eaten.
Heart makes delicious steaks simply grilled with salt and pepper. Or gooey steak sandwiches with lots of onions and melted cheese. Or tossed in a lovely Thai style peanut and noodle stir fry.
But the first dish I make after being gifted some heart is these simple tacos. They come together incredibly fast, using fresh chili gives it a lot of flavour without the need of having it sit in the fridge for hours.
Besides, when you’ve got the first bits of fresh heart of hunting season, you’re not going to want to wait any longer than it takes to heat up a pan.
Moose Heart Tacos
If you aren’t lucky enough to have a fresh (or frozen) moose heart on hand you can still try this recipe out using any sort of sliced steak.
Serves 2
- ½ pound moose heart, cleaned and thinly sliced
Sydney Oland
P9 - Moose Heart Tacos
The best taco you’re ever going to eat.
- 4 cloves garlic, thinly sliced
- 4 Thai red peppers (sometimes called Thai bird chilies) thinly sliced
- 2 Tbsp chopped cilantro
- Salt to taste
- 3 Tbsp canola oil
- 6 soft tortillas, warmed
- Sliced avocado, to garnish
- Thinly sliced green onions, to garnish
Sydney Oland
P7 - Moose Heart Tacos
Chop cilantro, chilies and garlic.
- Sriracha sauce, to garnish
- Lime wedges, to garnish
1. In a bowl combine sliced moose heart, garlic, chilies, cilantro and salt to taste. Drizzle with 2 tablespoons of canola oil and toss until well combined.
2. Heat a large skillet over high heat and add the remaining canola oil. When the oil is shimmering add the moose heart and all the marinade. Cook tossing continuously until moose is cooked and the edges begin to brown. Remove from heat and serve tucked into warmed tortillas topped with avocado and green onions passing Sriracha and lime wedges alongside.