Haggis
Appalachian Ridgerunner
The tale of the Moose's Heart
You'd fit right in with the Ridgerunner crew...:chef:
This reminds me of the best meal of our hunting expedition...
So I'm sitting around the camp the day after I butchered my kills and started shooting the breeze with the camp cook Shirley. She asked about how we normally prepare our game dishes and in turn I inquired about the tradition Newfie methods. We got talking a bit how we cook up the various portions of the critters when the conversation turned to whether we ate the hearts or not. Well heck yeah! They're the best bit of protein on a critter and leftovers can lead to fist-e-cuffs as the family jockeys for the last bit of tasty meat. Now normally we usually just cook up the hearts and slice them up for sandwiches as that's the way we love them best. But Shirley wanted to show us the Newfoundland way of preparing them and wanted to know if I was willing to share my moose heart for dinner that night. Sure thing, after having tasting her cooking I was anxious to taste her take on heart.
So she took the volleyball sized heart and prepared to stuff it. The stuffing was based on homemade oat bread, hazelnuts, blueberries and cranberries season to mouthwatering perfection. Then she slow roasted the heart in an open pan in the oven set at low heat while drizzling a blueberry/cranberry sauce as it simmered away. As supper approached and the guides and hunters straggled in, the smell was intoxicating. To add to the meal she sliced and sauteed my moose liver with sweet onions and leeks. Sides were fresh picked mushrooms, oven roasted potatoes, salad with a raspberry vinaigrette, homemade rolls and a blueberry buckle for desert. It was absolutely awesome. My mouth still waters remembering this meal. :drool:
You'd fit right in with the Ridgerunner crew...:chef:
This reminds me of the best meal of our hunting expedition...
So I'm sitting around the camp the day after I butchered my kills and started shooting the breeze with the camp cook Shirley. She asked about how we normally prepare our game dishes and in turn I inquired about the tradition Newfie methods. We got talking a bit how we cook up the various portions of the critters when the conversation turned to whether we ate the hearts or not. Well heck yeah! They're the best bit of protein on a critter and leftovers can lead to fist-e-cuffs as the family jockeys for the last bit of tasty meat. Now normally we usually just cook up the hearts and slice them up for sandwiches as that's the way we love them best. But Shirley wanted to show us the Newfoundland way of preparing them and wanted to know if I was willing to share my moose heart for dinner that night. Sure thing, after having tasting her cooking I was anxious to taste her take on heart.
So she took the volleyball sized heart and prepared to stuff it. The stuffing was based on homemade oat bread, hazelnuts, blueberries and cranberries season to mouthwatering perfection. Then she slow roasted the heart in an open pan in the oven set at low heat while drizzling a blueberry/cranberry sauce as it simmered away. As supper approached and the guides and hunters straggled in, the smell was intoxicating. To add to the meal she sliced and sauteed my moose liver with sweet onions and leeks. Sides were fresh picked mushrooms, oven roasted potatoes, salad with a raspberry vinaigrette, homemade rolls and a blueberry buckle for desert. It was absolutely awesome. My mouth still waters remembering this meal. :drool:
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