Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: KopperBuck on January 06, 2013, 07:32:24 PM
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Anyone cooked one like this? I've got a few and want to try something different than the fail safe fry method. Seen a few recipes that call for them stuffed.
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I saw where KopperBuck posted to try heart in crock pot this week :dunno: :dunno:
I never really thought about it... :hello:
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We stuff ours with apples and onions 50/50, bake them with bacon over the top, cut up into chunks when done for hourderveres before the main dinner. Great camp eats, great at home too!
Kopper, I have never tried the crockpot...sounds interesting.
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I have slow cooked hearts in the oven and they turned out good. Tongue is nasty if it is over cooked in my opinion.
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I had never heard of the CP method until this year, and a little research shows it's more common than I thought.
I really like the idea of stuffing them. I've got a beef heart that I'll probably run on it with. Apples and onions and bacon.... Mmmmmm
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Growing up my dad always cooked hearts in the crockpot and that how we still do it, turns out great and makes fantastic sandwiches. Soak it in salt water over night, season it and crockpot it. A few years ago my dad tried an elk heart in a dutch oven while at elk camp, when they returned from hunting the heart was the size of a hardball and just as hard, needless to say, he went back to the crockpot
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I like to just slice them about 1/4 inch, cut the tough valve material out and sautee in butter with onions and mushrooms. Heart is so tender that I don't think it is necessary to crock pot it.
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I like the rolled roast method. filet it out like unrolling it. Flour and choice of seasoning. Brown in some bacon grease. Place bacon strips over it and roll it back up and bake it.
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On my moose hunt a few years back, the guides wife cooked the moose heart using a crockpot Swiss steak recipie. First time I had it and oh my god was it the bomb!
