How do you prepare elk heart?

[elkhunter00]

I've never had it. So how do you do it?  I'm thinking that it will either be fried or grilled for simplicity.  How do you prep it?  I've got it hanging now, is that ok?

Thanks

[Song Dog]

I trim the fat clean out the vaines and hollow it out.  take the hollowed out meat and mix it with the following:
1/4 pound Italian sausage, one package of cornbread stuffing and one apple peeled, cored and diced along with a small onion.  Stuff the heart with the stuffing and bake at 350 until done.  If you have left over stuffing place it around the heart in the pan you are roasting it in.

[Bean Counter]

*tag* 

[sirmissalot]

I slice it up about 3/4 inch slices, trim off fat or any tendonous material, coat in seasoning then flour and fry in a hot pan leaving it about medium rare.

[Wazukie]

  pretty much just like that, without the flour though 

[GoPlayOutside]

We always eat the heart the night of the kill or the next day.  It a celebratory feast.

We cook it very simple.  Butter in a frying pan, and then cook down some sweet onions till they're browned.  Slice the heart into 1/2" slices (look like round disks).  Little bit of salt, pepper, and garlic powder.  Cook medium-meduim rare.

[Twispriver]

I cleaned mine, cut into 1/2" cubes and used it in my special chili recipe. I ended up canning 6 quarts and 2 pints of chili for those cold wet winter Saturdays

[elkhunter00]

Thanks guys. Right now I'get got it hanging in a game bag and was going to cook it when we started butchering. Is that OK or should I not let it hang anymore?

[MtnMuley]

I wouldn't hang it.  I always trim well and let soak in water and a little salt over night. I slice about a half inch. Dust with flour, johnnys, and pepper. Fry in a hot pan. Bacon grease works well.

[NOCK NOCK]

Slice into rings, then flour and fry in butter.  The BEST part of an animal IMO.

[RB]

OH god hell yeah!!! Fired in butter after the the flour coating!!! 

[Stein]

Slice it, fry medium rare and serve in tortillas with your favorite condiment.  There really isn't any other way to do it if you ask me.

[huntnnw]

I stuffed a moose heart like meat eater did on his show

From Bullblasters moose yesterday

[Duckhunter14]

I soak it in salt water for 24 hrs, then like everyone else said. Cut out all the fat and the tubes and then I put a little oil and seasoning in a fry pan and get it really hot. Cut the heart into finger steaks and cook real quick on both sides leaving it medium rare. Then I pull them off and put them on paper towels. Then I grill bacon and onions, drain off the grease in the pan and at the last minute dump the elk heart back in and serve. Very tender that way and very tasty. Let us know how you ended up doing it and how it turned out.

Clint

[cipryan]

rub with olive oil, salt, pepper and grill.  slice and put on tacos.  heart tacos.

[pianoman9701]

I soak it in salt water for a couple of hours before cooking. There's no need to hang or age it. However you cook it, don't over-cook it. If you cook the red out of it, then it only gets tougher from then on. People who say that hearts is tough are over-cooking it.

[Blacklab]

Pan fry like chicken fried steak. Just don't pound the meat 

[ICEMAN]

Stuff it with 50/50 apple and onion, season with salt and pepper. Bake with bacon over the top. Mince to bite size and scatter on platter. Hand out the forks....

[Damnimissed]

Cut into 3/4" slices, flour and fry with Johnny's and fresh ground pepper over medium heat/hi. Add some dry red wine and reduce heat to low. Flip once after a couple minutes cook until wine reduces into a kind of gravy.

[jason stevens]

Clean it and fry it with eggs and potatoes in camp.we always eat it fresh and soon never soak it to each there own ......enjoy

[Pygmy]

This recipe comes highly recommended.

http://honest-food.net/2012/06/13/grilled-deer-heart-recipe/

[Bean Counter]

You people who soak it in salt water--why?

[ribka]

i boil with salt water and a few onions in water for about 20-30 minutes
let cool, slice into 1/2 inch sections, dredge in flour, garlic powder, pepper,  johnnys and fry in olive oil
serve with mashed potatoes sour kraut

[pianoman9701]

You people who soak it in salt water--why?

To draw the blood out of it.

[Duckhunter14]

You people who soak it in salt water--why?

To draw the blood out of it.

  it helps draw the blood out and keep it from being gamey. Everyone I know also soaks it in salt water too. I guess I just assumed everyone did.  to each there own. I'll definitely have to try a few of these other recipes though. Some sound pretty tasty. Thanks for all the ideas guys.

[Bean Counter]

Ok. Do you do that with liver, too? I got a heart from my deer this year but only my liver from this years elk.

Thanks.

[Duckhunter14]

Ok. Do you do that with liver, too? I got a heart from my deer this year but only my liver from this years elk.

Thanks.

Yessir. My neighbor (who is a liver aficionado) soaks his in milk in the fridge over night. I've had his liver and onions and wow. Muy Bueno! But we use salt water for both heart and liver...I also soak all my duck and goose breast' in salt water over night too before I freeze them.   

[elkhunter00]

Update. Let it hang Just cut it up and am cooking it.  Might have over cleaned or anything else, just don't know.

[elkhunter00]

Cut it into 1/4" to 1/2" strips/rounds and fried with flour and salt.  It was good, but definitely not better than steak.  The consistency wasn't that appealing. It was a little too gamey, but that was probably due to the preparation.