Baked Elk Heart With Sage Dressing Recipes

ELK HEART RECIPE

Steps:

• If you're doing dirty elk heart over the open campfire, skip to the recipe notes below.
• To clean your elk heart, look at the water directions above under "Hunting Camp Elk Heart Recipe," and for cutting your elk heart, look at the instructions above under "How Do You Cut Elk Heart?"
• To cook your elk heart with the stove-top-to-oven recipe, turn your broiler on high and put a cast iron pan under the broiler to get it hot. You don't need to worry about bringing elk heart to room temperature.
• As your pan is heating up, take your butteflied elk heart out of the refrigerator and season with your favorite seasoning. In the images in this recipe, I used Montreal seasoning.
• Take you hot cast iron pan out of the oven, and turn your burner up to high. You want your pan to be smoking hot to get a good char on the outside of the elk heart.
• Add the olive oil to the pan, and add your elk heart. Cook it for 1-2 minutes on one side, flip. Add your garlic, rosemary, and cook for another 1-2 minutes.
• Put the cast iron pan under the broiler, and cook the elk heart for 2 minutes on one side. Flip the elk heart, and cook for another 2 minutes on the other side.
• Take the elk heart out of oven and check the temperature - it should be 130°F for medium-rare. When at the right temperature, put the elk heart on a cutting board, tented with foil for 10 minutes.
• Slice thin, and enjoy.

BACON-WRAPPED VENISON TENDERLOIN WITH GARLIC CREAM SAUCE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon on a slotted baking pan.
• Bake bacon in the preheated oven until partially cooked but still flexible, 6 to 8 minutes.
• Brush venison tenderloins with olive oil and season with onion powder, salt, and black pepper. Place tenderloin roasts side by side and wrap them together in strips of partially cooked bacon. Place into a roasting pan.
• Roast until bacon is browned and an instant-read meat thermometer inserted into the thickest part of a tenderloin reads at least 145 degrees F (65 degrees C), about 1 hour.
• Heat butter in a saucepan over medium heat; cook and stir mushrooms and garlic in hot butter until mushrooms are soft, 8 to 10 minutes. Stir green onion into mushroom mixture; pour in cream. Cook, stirring often, until sauce is heated through. Serve sauce with tenderloins.

DEER HEART

Steps:

• 1. Clean the heart under cold running water until the water runs clear.
• 2. Cut the heart in half lengthwise so that you have two squares. Trim off the outer white membrane.
• 3. Cut the squares into strips and the strips into small squares.
• 4. Marinate the squares in the balsamic, oil, rosemary, and salt and pepper, covered in plastic for at least an hour.
• 5. Heat a pan over high heat with a bit of oil and quick sear the heart squares, about 1 minute on each side. You want them to be no more than medium rare. Serve immediately!
• My Note: I always boil the heart, for 45 minutes or so, then refrigerate, slice up for sandwhich, with onions of course.
• ---------.
• Stuffed Deer Heart.
• Ingredients:.
• 1Deer heart.
• 1 cup Fine bread crumbs.
• 1 Stock of celery, chopped.
• 1/2 teaspoons Salt.
• 4 Tablespoons Melted butter.
• 1 Small onion, chopped (vidalia onion).
• 1/2 teaspoon Sage.
• 1/4 teaspoon Pepper.
• Flour, salt and pepper for dredging.
• Instructions:.
• 1. heart with a damp cloth, soak overnight in salted water, and then drain.
• 2. Mix stuffing ingredients in order given.
• 3. Drain the heart, hollow out the top and stuff with the sage dressing, and then close the opening.
• 4. Dredge heart in flour, salt and pepper.
• 5. Dot with butter or dripping.
• 6. Place in a covered roaster and bake in a 325*F. oven until done, about 3 hours, basting occasionally.
• Tip's: My mother would boil the heart for a while and then bake it with sage dressing. Delicious! I did so want her recipe for sage dressing! Do you or tou have one ?.
• GRPA- Your Mom and My Mom's did the same Sage Dressing ? But a Deer Heart maybe? From Laura November 14, 1965
• Will, When I think of dressing or stuffing, whatever you choose to call it, this is the recipe I do. It's the only recipe I know. This is what I remember having every year at Thanksgiving as long as I can remember. It is simple, easy, and everyone in our family loves it. It's best served with gravy drizzled on it. I usually make it with whatever is the cheapest sandwich bread I can find at the store. However, this time I had some leftover Italian bread that needed to be used up, so I used that and made a half recipe for my family. It can be made a day ahead and kept in the fridge. Your dressing should look a little more squished and condensed than my picture. I made the mistake of cooking it in a covered casserole dish. It turned out too dry on the top layer.
• Ingredients:.
• 2 loaves of sandwich bread (I usually just get the cheapest loaf, which is usually store brand).
• 4 stalks of celery, finely diced.
• 2 medium onions, finely diced.
• 4 tablespoons butter.
• 2 teaspoons ground sage.
• Instructions:.
• 1. Slice loaves of bread into small cubes. Place in a large pot or on a cookie sheet. Sprinkle with sage and toss bread. You want each piece of bread to get a little sprinkling of sage. Repeat this as necessary. I'd guess I use at least 2 tsp, maybe even a tablespoon.
• 2. Place diced celery in a pan with just enough water to cover and steam until tender. Add celery along with the water to the bread and toss.
• 3. Then saute onion in the butter until translucent. Toss in with bread. At this point, feel the bread. You want it to just be slightly moist and sticky. If needed add more water to get bread to that consistency.
• 4. Place bread mixture in a pocket made of foil (wrapped tight), or they have those foil packs you can buy now. It is best to cook it in foil. However, you can also use a large roasting bag placed on a cookie sheet too to cook it inches Don't cook in a casserole dish, the dressing won't all remain moist, you'll get some that is crunchy. I learned that his time! Bake at 350*F. for 30 minutes. (I've done it at 325*F. along with the turkey for 40 minutes) This can be made a day ahead and kept in the fridge.
• Don't make the mistake I did, using the same amount of ground sage as this recipes calls for in dried sage.

STUFFED HEART

Steps:

• Wash heart and trim fat, sprinkle inside with salt and pepper.
• Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
• Stuff heart and tie with cooking string or secure with skewers.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake at 325 for 2 1/2 hours.
• Can be done in a crock pot for 9 hours on low.

STUFFED FLANK STEAK

Steps:

• Mix bread crumbs, chopped peppers, celery, onion, parsley flakes, and seasonings in a bowl. Use one half mixture for each flank steak. Spread out steak and spoon on 1/2 of the dry mixture on dry steak. Roll steak lengthwise. Skewer with toothpicks. Halve steaks, if desired. Brown stuffed flank steaks in olive oil and garlic, turning carefully. When brown, add red wine or bouillon and bake in moderate heat for two hours, using 6-8 briquets on the bottom of the Dutch oven and 15-18 briquets on the lid. Add fresh charcoal as needed.Spiced with More Tall Tales - Meats