Sauteed Moose Heart and Mushrooms in Cognac

1 moose heart, approximately 5 pounds, thoroughly trimmed with tough membranes removed, washed

2 pounds mushrooms, fresh, thoroughly washed

2 pounds shallots, fresh, in season, otherwise 3 large brown onions

1 blossom fresh garlic

salt and pepper

1 quart cognac, red or white wine can be substituted

1/2 pound margarine or cooking oil (olive oil)

In a large cast iron skillet, place sliced mushrooms and crushed garlic in margarine together with sliced shallots or onions and simmer over low heat, covered.

In separate pot, boil moose heart until tender to fork test. When heart is cooked, remove to cutting board and slice into one inch cubes or bite-size chunks.

Put heart meat in with mushrooms, shallots and garlic. Pour in one quart cognac and simmer lowly until 80% of cognac has evaporated. Lightly salt and pepper.

Serve as appetizers with favorite drink.

Copyright 1998-2014 Stephen Ricciardelli