{"id":2520,"date":"2026-09-22T10:51:17","date_gmt":"2026-09-22T10:51:17","guid":{"rendered":"https:\/\/prisedujour.com\/?p=2520"},"modified":"2026-09-22T10:53:53","modified_gmt":"2026-09-22T10:53:53","slug":"moose-heart-pastrami-the-oven-method","status":"publish","type":"post","link":"https:\/\/prisedujour.com\/fr\/2026\/09\/22\/moose-heart-pastrami-the-oven-method\/","title":{"rendered":"Pastrami de c\u0153ur d'orignal, la m\u00e9thode au four"},"content":{"rendered":"
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Moose Heart Pastrami, the Oven Method<\/h2>
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  • <\/svg><\/span><\/svg><\/span><\/svg><\/span><\/svg><\/span><\/span><\/li><\/ul>0.0<\/span> from 0<\/span> votes<\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div><\/div><\/div>
    <\/span>Servings<\/span>

    4<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    20<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    3<\/p>hours <\/span><\/div>

    <\/span>Total time<\/span>

    3<\/p>hours <\/span>

    20<\/p>minutes<\/span><\/div><\/div><\/div>

    Ingredients<\/h3>
    • <\/span>

      3 lbs of Moose heart steaks, the two steaks from the left ventricule (or any other wild game roasts with long muscle fibers)<\/span><\/p><\/li>

    • Curing<\/strong><\/li>
    • <\/span>

      2 tbsp Brown sugar<\/span><\/p><\/li>

    • <\/span>

      2 tsp Garlic powder<\/span><\/p><\/li>

    • <\/span>

      2 tsp Onion powder<\/span><\/p><\/li>

    • <\/span>

      1 tsp dried thyme<\/span><\/p><\/li>

    • <\/span>

      2 tsp black pepper<\/span><\/p><\/li>

    • <\/span>

      1 tsp ground coriander<\/span><\/p><\/li>

    • <\/span>

      5 g of curing salt (or the ratio to cure 3 lbs of meat for the salt you choose)<\/span><\/p><\/li>

    • Spice rub<\/strong><\/li>
    • <\/span>

      2 tbsp black pepper<\/span><\/p><\/li>

    • <\/span>

      1 tsp ground coriander<\/span><\/p><\/li>

    • <\/span>

      1 tsp onion powder<\/span><\/p><\/li>

    • <\/span>

      1 tsp garlic powder<\/span><\/p><\/li>

    • <\/span>

      1\/2 tsp smoked paprika<\/span><\/p><\/li>

    • <\/span>

      1\/2 tsp dried thyme<\/span><\/p><\/li>

    • <\/span>

      1 tsp of liquid smoke (or the binder of your choice)<\/span><\/p><\/li><\/ul><\/div>

      Directions<\/h3>
      • Mix all the curing ingredients and rub the moose generously heart steaks with it. Place in the fridge, in a resealable plastic bag with the rest of the cure. <\/li>
      • Let cure for a minimum of 3 days, or 2 days per pound of individual piece of meat (I used 2 steaks that totaled 3 lbs and I let it brine for 4 days)<\/li>
      • After the cure time, rince the steaks well under cold water. Pat dry. Brush with the liquid smoke (or the binder of your choice). Mix the seasoning ingredients and rub generously on the cured meat.<\/li>
      • Place on a wire rack, with a plate under to catch the drippings. Place in a 225F oven and cook until the internal temperature has reached 140F (took about 3h in my case).<\/li>
      • When the temperature is reached, let cool on the wire rack. and slice thin when ready to eat. This recipe goes well in a sandwich, in eggs benedictine, on a poutine, or anywhere you would use cold cuts.<\/li><\/ul><\/div>