Moose Heart Sandwich
By Michael Higgins
Prep Time: 20min (+1-3hr) – Cook Time: 4mins – Total Time 25mins – Serves: 4
Ingredients
1 Moose Heart
Marinade: 3tbsp Olive Oil, 1tbsp Worcestershire Sauce, 1tbsp Steak Spice, 1tbsp Better Than Bouillon Roasted Beef Base (or Beef OXO).
Horseradish Cream Sauce: ¾ cup Mayonnaise, 3 tbsp sour cream, 2 tbsp prepared horseradish, 2 tsp fresh chopped chives, 1 tsp red wine vinegar, salt, pepper.
2 Large Loafs of Ciabatta Bread
Lettuce (Romaine or Arugula)
1/2 cup crumbled blue cheese (optional)
Fresh Chives
Balsamic Vinegar Glaze (optional)
Salt
Pepper
Butter
Directions
- Clean out your heart with water.
- Trim off top fat layer and cut into the chambers, starting with the outside pocket, rolling out the heart as you cut, should result in one piece of meat at the end.
- Carefully trim off and stringy bits and the thin interior wall and outer thin wall until a clean steak is left.
- One end will be noticeably thicker than the other, cut the thin end off and set aside, then butterfly the thicker end so you end up with all the steaks are roughly ½ – ¼” thick.
- Marinate the heart steaks in a combination of Oil, Worcestershire Sauce, Steak Spice, Better Than Bouillon Roasted Beef Base (or Beef OXO). Refrigerate for 1-3 hours.
- To make your horseradish cream sauce mix all sauce ingredients together and keep in the fridge until ready to use.
- Cook heart steaks on BBQ over high heat until medium-rare for best results, about 2-3 min each side.
- To assemble your sandwich slice and toast the ciabatta loafs, then butter, add a generous helping of the horseradish cream sauce on both sides, top with some arugula, followed by the heart, some salt and pepper, and for some extra flavour a drizzle of balsamic vinegar glaze and some crumbled blue cheese.
