Portuguese Moose Heart Caçoila Sandwiches
Heart can be cooked in two ways: hot and fast, or low and slow. Anything in between is going to result in tough leathery meat that isn’t fun or tasty to eat.
This method of cooking heart employs the latter method, braising it in Portuguese aromatics until the heart is nice and tender.
I used a moose heart for this recipe, gifted to me by a friend, but you could easily use any venison, beef, pork, or lamb heart. Smaller hearts may need less time cooking.
Portuguese pimento paste can be found in jars in most grocery stores these days, but if you can’t find it, try using Calabrian chili paste (the end product will be much spicier, so adjust the amount) or piri piri sauce.
To make your own Portuguese buns, follow my recipe for them here.
- Prep Time15 min
- Cook Time2 hr 45 min
- Total Time3 hr
- Yield4 sandwiches
Ingredients
- 1lb (454g) moose heart, trimmed
- Kosher salt and black pepper
- 1 tablespoon (14g) butter
- 1 tablespoon (15ml) oil
- 2 tablespoons (30ml) tomato paste
- 1 large onion, chopped
- 6 cloves garlic, chopped
- 2 bay leaves
- 1 teaspoon (2g) smoked paprika
- 1/2 teaspoon (1g) ground allspice
- 1/2 teaspoon (1g) ground cloves
- 4 tablespoons (60ml) Portuguese pimento paste (pimenta moida), sweet or hot
- 2 cups (500ml) dry red wine
- Chopped parsley to garnish
- 4 Portuguese-style buns
Preparation
Cut the moose heart into bite-sized chunks and season generously with salt and pepper.
Melt the butter and oil in a Dutch oven (or thick bottomed pot with a tight fitting lid) over medium high heat.
Add the moose heart chunks and sear for 5 minutes, stirring once or twice.
Add the tomato paste and onions and cook for another 5-8 minutes, or until the onions begin to brown and the tomato paste has darkened in colour.
Lower the heat to medium and add the garlic, spices, and pimento paste.
Cook for 2 more minutes, them add the wine and deglaze the pot by scraping the wine around the bottom with a wooden spoon or spatula.
Bring to a boil, then reduce the heat to a low simmer.
Cover the pot and simmer on low for 2 hours.
Remove the lid and simmer for another 20-30 minutes, or until the sauce has thickened and is clinging to the meat.
Pluck out the bay leaves.
Pile the saucy meat onto split Portuguese buns.
Sprinkle parsley on top for colour and serve warm. Enjoy!
