Slow-cooked moose heart with thyme and juniper
1 kilo moose heart*
1 litre water
2 teaspoons fresh thyme
10 juniper berries
10 black peppercorns
Bring the ingredients for the marinade to a boil and let cool. Trim the membranes and fat from the heart. Set the oven at 70° C and put the heart in an ovenproof dish in the lower part of the oven. Roast the heart until it reaches an internal temperature of 60° C. Put the warm heart in the marinade and refrigerate for 4 to 5 hours. Cut into thin slices and serve.
Serve with potato gratin or boiled potatoes and cream sauce.
Tip! It is equally good sliced on a sandwich or at a smorgasbord or Christmas buffet.
*You can instead use another cut of meat from a moose or other game animal.
Recipe Johan Olsson, Hedvigsfors Manor