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Ok, this year my Dad didnt grab the heart before me :smile: so I get it home and am ready to fix it up and I realize Hmmmm, Ive never done it myself before, My dad has always got the heart before me so him or my mother have always made it up. So how would you guys cook it up??? let me know, im gettin hungry thinkin about it
 

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We love elk heart.

Lay it sideways and make cuts all the way across not thicker than 1/2". Invision the heart vertical, and the cuts taking it in horizontal sections.

Next each section can be trimmed and cleaned until it is in little strips. So cut away the arteries and fat near the top. As you go down through the main secions, cut along the edges of the chambers until you have clean little finger steak looking pieces. Don't bother trimming off the exterior skin.

Get some butter hot in a skillet. Not so hot it burns the butter. Start some sweet onions grilling.

Roll it in some milk (1/2 cup) and an egg wisked in a bowl.

You can roll it in flour with seasonings, usually seasoned salt, a little garlic and lots of pepper. Substitute Panko if you wish for the flour.

Once the onions start to brown drop in the meat.

Cook maybe 3-5 minutes on an open skillet.

Yummy :tongue:

Basically same program for elk steaks, I just cook them super quick. Just enough to brown the outer edges and leave it red in the middle.

Oh, if it were me, I'd have a big skillet of fried tatters, onions and bell peppers done before I started cooking the meat.

:cheers:
 

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Thin strips dredged in seasoned flour, then egg and then cracker crumbs. Pan fry and serve with over easy eggs, biscuits and gravy.
Dice heart into 1" chunks, marinate in garlic and yoshidas.
Put on skewers and BBQ.
 

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This is what we did at Elk camp this year(heart and liver) First you need to soak it in salt water. Make sure all the blood is out of the internal portion of the heart.

Slice 1/2 inch thick. then place in a pan with cooking oil and fry with high heat for 1 minute on each side. Take heart slices out of the pan and put directly on the BBQ. Sear the outside and cook to your liking. I like to use Pepper and garlic salt while the heart is on the grill. Onions are a plus when eating this meal as well.

Do not cook past medium rare, or you will feel like you are eating you boot. I cook mine rare...
 

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Yumm.....heart!




I can smell it cooking now! :cheers:
 

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Pickle it! We always pickled the deer hearts when I was groing up and then fought over who got how much(I had 4 brothers). You boil the heart and then slice it in 1/4 inch slices. Then put it and onion slices in a big jar. Then you puthot sweet pickle liquid with pickle spice over it and let sit for a day or two(if you can). It's great!
 

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The best heart I ever ate was a moose heart that the camp cook opened up by cutting lengthwise to clean it out, then stuffed it with good old turkey stuffing and baked it. It was delicious.

Skein
 

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First, I soak the heart in water for at least a day in the fridge - gets a lot of the blood out. I cut it open so it lays flat, trim all the white stuff out, veins, etc. and then cut it into 1/4 inch strips. Fry up a pan of onions and taters, about 10 minutes before they are done, fry the heart in it's own pan - just coated in flour and some seasonings, add the heart and some good sliced kielbasa or German Sausage to the taters and onions and cook it for another 5 minutes or so. Awesome!!!
 
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