Body Condition score

[Rank Amateur]

I kinda dropped the ball on this, this year, but here's my elks heart, looks to score a 15 to me. The body did not have lots of fat though, but the kidneys had a fair amount around them also.



Here's the chart to go by.

[RidgeRunner]

Looks good and healthy, should taste good with onions.

[Rank Amateur]

Yep, anybodyelse have a recipe? Maybe something to spice it up a little, maranade?

[scottishsetter]

The heart on my bull was split; top to bottom. I draped it over a 5" log and it fell below both sides.
Now if you're talking liver(yuk) we heard from a neighboring hunter that 'skinning it' taking off the outer membrane will enhance the flavor;;;;;80%.

Camp just ate liver and onions. I prefer the heart; salt pepper flour fried. Or in a sandwich with mayo...

By the way a better judge of my 'herd bull' body condition was the concave hips/hams. The dried rawhide like crust after skinning (the next day) made it me use two hands on the knife to cut out the backstraps. One tough bugger.

[StevenB]

Hey Rank,

There is a cut at the bottom of the heart. No telling how that knife cut happened. The knife cut may make it score a 10?

Where did you get the body score chart. Wouls like to send one to a hunter or two in Sweden.

Steven

P.S. Now that I know how to post pictures I'll post a few from my birthday hunt... Well when I get a done on my current project of major furniture shift.

[johndeeregreen]

The best way to prepair heart is LEAVE IT IN THE WOODS with the rest of the guts. IMO.

[Rank Amateur]

Originally Posted by StevenB

Hey Rank,

There is a cut at the bottom of the heart. No telling how that knife cut happened. The knife cut may make it score a 10?

Where did you get the body score chart. Wouls like to send one to a hunter or two in Sweden.

Steven

P.S. Now that I know how to post pictures I'll post a few from my birthday hunt... Well when I get a done on my current project of major furniture shift.

I Dad always taught me to cut the tip, to help drain the blood out of the organ. The chart comes from the New Mexico department of fish and wildlife, they were doing a study asking sportsmen to help them map the state with body conditioning scores, makes a lot of sense to me. I have to call that guy and see how it turned out. I can't find it on the site anymore, I could email you a copy of it if you want.


I don't care for the liver from elk, but throw the heart away.

Flour, pepper and salt and fry is what I have done for years, just thought maybe somebody had something else that works.

[hairied hookster]

Fried heart (my wife's favorite)
1.Slice 3/8" thick (crosswise from bottom to top)
2.Cut out all valves, strings,fat and other weird stuff (I'm not a surgeon)
3.Dredge in flour with salt,pepper and a little cayenne mixed into it
4.Fry in hot bacon grease for extra flavor until golden brown
5.Enjoy with mashed spuds with garlic butter,green salad with bleu cheese, and a cold beer or two---Bruce H

[Half fast Toyn]

Elk heart is delicious.... salt, pepper, flour and fried in bacon grease or vegitable oil.

I dont like eating elk liver.


I do eat both deer heart and liver prepared the same way.