I've heard fajitas and boiled for sandwitches. Any other suggestions? capt david

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.

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.

I'd rather sneak out back to the meatpole and whack off a tenderloin........

I mean, with the splitting maul.....

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

What a waste of crawdad bait......

I have eaten liver from elk whitetail, axis, fallow and sika. I just ate some from my first elk. It was excellent! capt david

Huntsman22, have you ever eaten heart and liver? capt david

Huntsman22, have you ever eaten heart and liver? capt david

Maybe you should try not frying it ....wild organ meat is very healthy compared to any commercial meat.

That's what she said.

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!

Gunner

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 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.

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

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

I just tried this out last weekend and it turned out to be quite tasty!

Rinse well and soak overnight to get the blood out of the tissue, then slice fairly thin (3/8 to 1/2 inch), bread it in a mix of flour, salt, and pepper, then fry it. Add a little water, put a lid on it, and let it steam a bit. Mom usually did the same with the liver ... in the same pan. Once they're done, add a little flour and milk to the "stuff" left in the pan to make a white gravy. Serve the liver 'n' gravy over home made hash browns. That was our family tradition for the day after a successful hunt.

Tom

Pickled w an equal amount of onions. My old man, 91 years, says that its what has kept him alive so long. I still save all my venison hearts for him. He gets peeved when I report a heart shot. Says that I should practice more and aim a bit higher.

Fried in olive oil with onions and bell peppers in a cast iron skillet.

Maybe along side of some heavily garlic-ed fried potatoes. Very good [bleep]....

I came REAL close to getting thrown out of an Elk camp where I was a guest because I left the heart and Liver for the Magpies.......

Slice into quarter inch thick slices. Fry in cast iron pan with half stick of butter and a little olive oil. Salt pepper. Umm Umm good. Don't forget Moose and whitetail.

Jim

Pickled Elk Heart
I think there is plenty of other meat on an elk to fry

The heart:



trimmed cooked sliced:



the brine (plenty of recipe options, google 'em. basically vinegar, garlic, onion, hot peppers):



try to wait at least two weeks before opening



serving option: chef's salad (other option is, of course, sandwiches)

Bunch of great options here. I look forward to trying my first whitetail heart this coming season, will keep this thread in mind.

Probaby my favorite part of the ELk. It never makes it home. I just clean all of the fat and vessels up and dip in egg and flower and pan fry. I had a couple of people in camp that stuck their noses in the air when I said I was going to cook some. THen they tried it and changed their minds. By the time I got done cook all of it there wasn't much left for me to eat!

Similar to some of the above but this is how they cook Llama and Beef heart in Peru.

Clean and cut in a spiral like you were peeling an orange in one long piece.

Marinate in Red Wine vinegar with cumin, onions, garlic, cilantro and chili peppers. Only marinate for about 30 minutes or it starts to get tough.

Skewer add salt and pepper and grill quickly directly over the coals. No more than medium rare. Serve with lime or pico de gallo. This is good for fajitas but usually doesn't get far from the grill before it's gone.

We tried pressure cooking a caribou heart this year. About 45 minutes in the pressure cooker. My wife made a low bush cranberry dressing, stuffed the heart and roasted it after the pressure cooker. It was excellent and very tender. I'm sure it would work on elk as well. We like heart to start with.

Mart