Meat
Heart
Moose heart is dense lean muscle—slice thin for grill or braise until tender. Meaty, less metallic than liver. Trim vessels and sinew, marinate if grilling, avoid dry leatheriness. Excellent skewered or diced into stews.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 6.65 g
- Saturated Fat 2.66 g
- Trans Fat 0.13 g
- Monounsaturated Fat 2.33 g
- Polyunsaturated Fat 1.66 g
- Cholesterol 142 mg
- Sodium 59.1 mg
- Salt 0.15 g
- Total Carbohydrate 1 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 18 g
- Water 72.3 g
- Energy 136 kcal
- Water 72.3 g
- Carbohydrates 1 g
- Protein 18 g
- Fat 6.65 g
- Saturated Fat 2.66 g
- Monounsaturated Fat 2.33 g
- Polyunsaturated Fat 1.66 g
- Omega-3 0.25 g
- Trans Fat 0.13 g
- Vitamins 291 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.09 mg
- Vitamin B2 — Riboflavin 1.7 mg
- Vitamin B3 — Niacin 13.5 mg
- Vitamin B5 — Pantothenic Acid 4.46 mg
- Vitamin B6 0.44 mg
- Vitamin B7 — Biotin 32.9 µg
- Vitamin B9 — Folate 217 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.32 mg
- Vitamin K 1.6 µg
- Minerals 469 mg
- Major Minerals 467 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 142 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.09 · vitamin-b2-riboflavin: 1.7 · vitamin-b3-niacin: 13.49 · vitamin-b5-pantothenic-acid: 4.46 · vitamin-b6: 0.44 · vitamin-b7-biotin: 32.9 · vitamin-b9-folate: 217.1 · vitamin-d: 0.2 · vitamin-e: 0.32 · vitamin-k: 1.6 ·
Minerals
Heart is a dense working muscle—high protein, moderate fat, more iron than white meat.
History
Canadian and Scandinavian hunters shared moose cuts among communities. Cooks treated heart of moose as a cut with its own timing and sides.
As moose cookery specialised, heart was portioned and sold ready for the pan. Nose-to-tail moose cookery revived traditional nose and tongue preparations.
Fur-trade camps jerked and pot-roasted moose for trail food; heart of moose took a named place in that kitchen trade.