Elk Heart 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.

DEER OR ELK HEART, BOILED

Steps:

• 1. Wash and clean a whole heart. Cut off the fat on the top and any grisel on top that you can feel. Place in a large bowl or non metal container. Fill with cold water that will cover the heart. Pour salt over and set in refrigerator for 2 days, changing the water and salt every day. I have set a plate on top to keep it submerged..I have tried a zip lock bag but be very careful.
• 2. After heart has soaked. Pour off the salted water. Rinse heart. Place in pot, large enough to cover with water & has a lid. Add water.
• 3. Add salt & pepper to your taste, onion flakes (or diced onion), and garlic powder..(or a clove of garlic)
• 4. Bring to a boil. Turn down down to simmer and put on lid. Simmer for 3 to 4 hours. The longer it simmers, the more tender it will be. Add water as needed to keep heart covered. Poke heart with fork to feel how tender it is.
• 5. Remove heart and let cool enough to handle. Take a knife and peel off the outer layer(looks kind of like a thin skin). You can also trim the inside cavity a much as possible. Your pet will love the scraps.
• 6. Cut heart into thin slices and trim interior holes as needed. Place in ziploc to keep it from drying out.
• 7. You can also use an elk, moose or beef heart. Of course, they take longer to cook.
• 8. To make sandwich, use your choice of bread & your own sides and layer 3 or more slices on top. Salt and pepper to taste.

BAKED ELK HEART WITH SAGE DRESSING

Steps:

• Soak elk heart overnight in cold water. Simmer in large kettle for 1 to 1 1/2 hours. Season broth to taste with garlic powder, pepper and bay leaves, plus 1 small diced onion may be used. Pour off and retain all but about 1/2 cups of broth.In large bowl, combine dressing ingredients or 2 boxes prepared dressing mix, plus 1 tsp sage. Heat to boiling the stock poured off heart and add margarine. Use just enough broth to thoroughly moisten dressing. Spoon dressing around heart in a baking dish or DO and bake for 1 1/2 - 2 hours at 350°F. When done, slice heart 1/4-inch to 1/2-inch thick and serve hot. (Leftovers make good sandwiches.)A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp