Post by: Jason on November 14, 2012, 08:51:06 PM
Post by: jrebel on November 14, 2012, 08:55:10 PM
Post by: ICEMAN on November 14, 2012, 08:56:35 PM
Cut heart up with your bacon and drippings.
Serve on a plate with a cold beer in your hand. Fantastic hunt camp eats too!
Post by: RifleRidge on November 14, 2012, 09:08:09 PM
Slice it 1/4 inch thick (I sometime strip it for quicker cooking) and cut out all the connective tissue and vessels. Make a flour with salt and pepper, cover the meat in the flour mixture and cook in butter or oil til done. I love heart. If you like heat...add crushed red pepper flakes to your flour mixture.
:tup: Excellent way to cook elk heart :tup: Love elk and deer heart!....Call me old school....
I have a good recipe for game liver... old indian squaw recipe.. Love it... ( and I do not buy or even like liver ) .. But this is a recipe to try!..
Post by: 206 on November 14, 2012, 09:15:00 PM
Slice it 1/4 inch thick (I sometime strip it for quicker cooking) and cut out all the connective tissue and vessels. Make a flour with salt and pepper, cover the meat in the flour mixture and cook in butter or oil til done. I love heart. If you like heat...add crushed red pepper flakes to your flour mixture.
Cooked it this way today. Salt, pepper, then flour and fry not too long. Makes the gutless method stupid when you add in the liver and loin.
Never say never; If I had too. I would sacrifice the few meals for the time involved. Don't forget the caul. hahahahha.
Post by: ICEMAN on November 14, 2012, 09:23:09 PM
Boil it and feed it to the dogs. They love it!
:spank_butt:
Post by: jrebel on November 14, 2012, 09:24:36 PM
:yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah: :yeah:Boil it and feed it to the dogs. They love it!
:spank_butt:
Post by: grundy53 on November 14, 2012, 09:27:39 PM
Boil it and feed it to the dogs. They love it!
:spank_butt:
:yeah: Heart is my favorite part of a deer or elk!
Post by: washelkhunter on November 14, 2012, 09:39:20 PM
Post by: Jason on November 14, 2012, 09:48:31 PM
Do any of you freeze the heart for later occasions or is it better to use it right away?
Post by: RifleRidge on November 14, 2012, 09:50:07 PM
I cut off the top then spiral cut the heart and lay it out flat. Trim off the fat then pair out the connective inner tissues. Slice into strips. Heat a cast iron skillet med+ heat. Add a quality oil to pan and fresh shaved garlic slices. Add heart slices and sprinkle with some Montreal seasoning. Serve as an appetizer. Yum!
:tup: :yeah:
Post by: steeleywhopper on November 14, 2012, 10:08:37 PM
Post by: ICEMAN on November 15, 2012, 12:47:53 AM
Thanks for the recipes guys :tup:
Do any of you freeze the heart for later occasions or is it better to use it right away?
We try to eat at camp, but often freeze for later use.....(last day bucks).... Wrap twice in plastic wrap, then over with foil or waxed paper to protect the plastic....
Post by: WSU on November 26, 2012, 12:08:04 PM
2 cups water
2 bay leaves
corriander
pepper
salt
Boil for an hour, slice into sandwich meat. Great with mustard and rye. Make sure to cut the heart into smaller chunks for cooking. This recipe is for a deer heart and I cut the heart in half.