Moose heart steak sandwich

Moose heart steak sandwich

Learn how to properly cook moose heart. Recipe and instructions below. Serves 4: 4

Ingredients

• 1moose heartMarinade: 3 tbsp. tablespoon olive oil, 1 tbsp. Worcestershire sauce, 1 tbsp. tbsp. steak spice, 1 tsp. tablespoon of Better Than Bouillon roast beef base (or OXO beef).
• Horseradish cream sauce: ¾ cup mayonnaise, 3 tbsp. soured cream, 2 tbsp. tbsp. prepared horseradish, 2 tbsp. chopped fresh chives, 1 tsp. teaspoon red wine vinegar, salt, pepper.
• 2 large loaves Ciabatta bread
• Lettuce (romaine or arugula)
• 1/2 cup crumbled blue cheese (optional)
• Fresh chives
• Balsamic vinegar glaze (optional)
• Salt
• Pepper
• Butter

Instructions for use

1. Clean your heart with water.2. Remove the top layer of fat and cut into the chambers, starting with the outer pocket, unwinding the heart as you cut, you should get a single piece of meat at the end.3. Carefully remove the stringy bits and the thin inner and outer walls until a clean steak remains.4. One end will be significantly thicker than the other, cut off the thin end and set it aside, then butterfly the thicker end so that you end up with all the steaks are about ½ – ¼” thick.5. Marinate heart steaks in a combination of oil, Worcestershire sauce, steak spices, Better Than Bouillon (or Beef OXO) roast beef base. Refrigerate for 1 to 3 hours.6. To prepare your creamy horseradish sauce, mix all the sauce ingredients together and store in the fridge until ready to use.7. Cook heart steaks on the barbecue over high heat until medium-rare for best results, about 2-3 minutes per side.8. To assemble your sandwich, slice and toast the ciabatta buns, then butter them, add a generous portion of creamy horseradish sauce on both sides, top with arugula, then the heart, season with salt and pepper, and for extra flavor, add a drizzle of balsamic vinegar and crumbled blue cheese.