Slow-cooked moose heart with thyme and juniper

(Serves 5)

1 kilo moose heart*


1 litre water
100ml salt
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



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