elk heart

[Humptulips]

Only thing I think is critical on cooking heart is to be sure and trim any fat off.
That tallow stuff on the big end of the heart will ruin it.

[huntingfool7]

Only thing I think is critical on cooking heart is to be sure and trim any fat off.
That tallow stuff on the big end of the heart will ruin it.

[Axle]

I either cut it up and grind it with the burger or boil it in seasonings with 2 bay leaves (boil for 60 to 90 minutes). It makes awesome sandwich meat when using bay leaves. 

[ICEMAN]

Come on guys! The only way to cook up a heart is to stuff it and bake it!!!

We trim up our deer and elk hearts, trim off any fat.
Cut the top of the heart off, and trim out any connective tissues you see in the chambers.
Mince up an entire apple with skin on, and an entire onion. Mix in a container, add some salt and pepper.
Stuff your heart with the apple/onion mixture.
Cram it full, the heart will expand a whole lot.
Place the heart in a pan or tray and bake in the oven at moderate heat till no red juices flow from it.
(sometimes we lace a few strips of bacon over the heart)
After baked, cut the heart into slabs, then cut the slabs into houerderve sized pieces.
Place the heart with the apple/onion debris out for your hunters to eat as a pre-dinner treat.
Toothpicks or plastic forks for guys to enjoy. It will all get eaten.

Enjoy.

Really good.

[gaddy]

man Ice, your recipes sound good! the wife chunks them up in big chunks & trims. seasoned cornflake crumbs & bakes em. we've tried the tempura stuff but the flakes are the way to go. try frosted flake crumbs !
we do deer, elk, beef, chicken when we find them & I always pull the hearts from ducks & geese.

[pianoman9701]

I love the heart. Sliced fairly thin, dredged in seasoned flour, sauteed in oil and butter. Awesome stuff.

[KopperBuck]

Lots of ways to cook it - just don't overcook it. I always soak mine in a little saltwater the night before I want to cook it to draw some of the blood out. In my top 5 favorite meats.

[Song Dog]

This is what I do in camp with the heart
1 deer or elk heart
1 box stove top cornbread stuffing
2 sweet Italian sausages
1 apple
1 small yellow onion
Soak the heart in salt water overnight.  When ready to cook, trim and hollow heart, reserving any meat trimmed out.  Remove Italian sausage from casings and brown along with any of the reserved meat.  Dice up apple and onion and add to the stuffing along with the sausage and heart meat.  Stuff the mixture into the heart and place into a baking dish.  Place excess stuffing around heart and bake at 350 for about an hour.