Home Forums Hunting & Shooting Elk Hunting Elk heart recipe?

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