- 1 moose heart
- Flour
- 4 thin slices salt pork
- Salt and pepper, to taste
- 2 onions, finely chopped
- Approximately 1/2 cup [125 mL] hot boiling water
- Liquid beef broth concentrate
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- Very well wash moose heart; wipe dry.
- Remove veins and hard membranes.
- Flour heart.
- Melt salt pork slices until there is enough melted fat to brown heart on all sides.
- When heart is golden brown, sprinkle with salt and pepper; add finely chopped onions.
- Pour in 1/2 cup [125 mL] hot boiling water.
- Cover and roast into a preheated 325°F [160°C] oven for 2 1/2 to 3 hours, until tender.
- While roasting sprinkle often with cooking juices, checking if some boiling water should be poured in.
- Near the end of cooking time, pour in just a little liquid beef broth concentrate, to give a special taste to the sauce.
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