Moose Heart Tacos

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.

Yield: 2

Moose Heart Tacos

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Ingredients

• ½ pound moose heart, cleaned and thinly sliced
• 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
• Sriracha sauce, to garnish
• Lime wedges, to garnish

Instructions

1. 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. 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.

Notes

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.