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I've heard fajitas and boiled for sandwitches. Any other suggestions? capt david
"It's not how hard you hit 'em, it's where you hit 'em." The 30-06 will, with the right bullet, successfully take any game animal in North America up to 300yds.
If you are a hunter, and farther than that, get closer!
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Uhh, Leave them for the coyotes?.....Thatta way, you don't have to rack your brain trying to come up with some creative way to make them edible........same goes for livers.
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Remove all non-musclar tissue, and slice the heart in half. Soak in brine (salt and water) for 2-4 hours. Remove from brine, pat dry and put the heart in a ziplock bag. Grab your splitting maul and pound the heart with the blunt edge to tenderize. Remove from bag, add cumin, coriander, garlic, salt and pepper. Fry or grill until done, add to warmed tortilla and add sriracha....best elk camp dinner ever. ![[Linked Image]](http://i66.photobucket.com/albums/h259/jryoung_38/Montana%20Hunting/2012-10-22195228.jpg)
Wanted: Vintage Remington or Winchester hats, patches, shirts. PM me if you have something.
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Campfire Ranger
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I'd rather sneak out back to the meatpole and whack off a tenderloin........
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Campfire Ranger
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I mean, with the splitting maul.....
Last edited by huntsman22; 01/10/13.
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Campfire Outfitter
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Funny, I've never had to tenderize a heart. I just clean as above by soaking in Water with salt added. Then cut the heart in half, cut off all of the fatty tissue and as much of the membranes as possible. Cut into thin strips, coat in seasoned flour and egg and fry until medium rare.
I've always done it this way with deer, elk, and moose heart and it has always been so tender you can cut it with a fork. Best meat ever, but I've had to stop eating organ meat due to high cholesterol levels and heart issues.
Pretty much the same way I cook liver.
Bob
Never underestimate your ability to overestimate your ability.
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Campfire Ranger
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What a waste of crawdad bait......
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I have eaten liver from elk whitetail, axis, fallow and sika. I just ate some from my first elk. It was excellent! capt david
"It's not how hard you hit 'em, it's where you hit 'em." The 30-06 will, with the right bullet, successfully take any game animal in North America up to 300yds.
If you are a hunter, and farther than that, get closer!
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Huntsman22, have you ever eaten heart and liver? capt david
"It's not how hard you hit 'em, it's where you hit 'em." The 30-06 will, with the right bullet, successfully take any game animal in North America up to 300yds.
If you are a hunter, and farther than that, get closer!
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Huntsman22, have you ever eaten heart and liver? capt david
"It's not how hard you hit 'em, it's where you hit 'em." The 30-06 will, with the right bullet, successfully take any game animal in North America up to 300yds.
If you are a hunter, and farther than that, get closer!
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Funny, I've never had to tenderize a heart. I just clean as above by soaking in Water with salt added. Then cut the heart in half, cut off all of the fatty tissue and as much of the membranes as possible. Cut into thin strips, coat in seasoned flour and egg and fry until medium rare.
I've always done it this way with deer, elk, and moose heart and it has always been so tender you can cut it with a fork. Best meat ever, but I've had to stop eating organ meat due to high cholesterol levels and heart issues.
Pretty much the same way I cook liver.
Bob Maybe you should try not frying it  ....wild organ meat is very healthy compared to any commercial meat.
Wanted: Vintage Remington or Winchester hats, patches, shirts. PM me if you have something.
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I'd rather sneak out back to the meatpole and whack off a tenderloin........ That's what she said.
Wanted: Vintage Remington or Winchester hats, patches, shirts. PM me if you have something.
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Campfire 'Bwana
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Cut heart into 1/2" slices 2" long, bait trotline heavily, check in 24 hours, remove catfish, deep fry and eat.
Gunner
Trump Won!
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Cut heart into 1/2" slices 2" long, bait trotline heavily, check in 24 hours, remove catfish, deep fry and eat.
Gunner Now that's my kinda thinking!
You better be afraid of a ghost!!
"Woody you were baptized in prop wash"..crossfireoops
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Campfire 'Bwana
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 Gunner
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Elk heart is a fine piece of meat. I like to just roast it in the oven until it has just a touch of pink. It goes great with stuffing. Homemade stuffing is best, but Stove Top is better than nothing.
“In a time of deceit telling the truth is a revolutionary act.”
― George Orwell
It's not over when you lose. It's over when you quit.
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I was preparing for an "eat the board finish", but you really do wolf it down.
My first heart efforts were quite tough, but next time I have one I'll come back here for a look.
1Minute
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I do fajitas with mine but I've never marinated it, just the seasoning when it's cooked. All of my family think it's great and no complaints. As stated above it does need a good trimming first though
Huntinut
"If it's the truth it ain't braggin" Will Rogers
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Boil heart for 45 minutes in water , a few onions, bay leaf salt and pepper
Cool. Slice thin an ddredge in flour, salt peper , garlic powder and fry 3 to 4 min each side. Deglaze pan white wine. Make gravy. Pour a glass of Malbec, serve over wild rice or cous cous
enjoy
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Elk heart is a fine piece of meat. I like to just roast it in the oven until it has just a touch of pink. It goes great with stuffing. Homemade stuffing is best, but Stove Top is better than nothing. I just tried this out last weekend and it turned out to be quite tasty!
Turn me loose, set me free, somewhere in the middle of Montana!
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