Elk heart how to?

[Rob5589]

Haven't killed one yet but have eaten many deer hearts which I assume are about the same. Last year we got a crazy idea; dredge in crushed tortilla chips and fry on high heat. Then we dipped the pieces in my wifes home made salsa. It was fantastic!

 

[lawrencedale]

elk heart stew is one of my favorites. that and the ol slice flour and fry

 

[Stalker69]

The heart is an organ which is made from muscle.
Explanation:

www.rpdp.net
Organs are a collection of tissues that are specialised for their purpose. Muscle is a type of tissue.
The heart is made up of a collection of different tissues such as nervous tissue, connective tissue and cardiac muscle (muscle specialised for the heart) and blood (which is classified as a tissue as it is a collection of cells!).
However, people may refer to the heart as a muscle as it is mainly muscle (which is a good thing as it needs to pump masses of blood around the entire body).
Hope this helps; let me know if I can do anything else

 

[Stalker69]

Pretty sure heart is considered muscle vs organ just as a point of conversation.

I take hearts but leave the rest. The heart is good lean meat. That said I'm not a fan of the texture unless its well trimmed so typically I just add it to the grind meat. Occasionally when we've been in a situation to cook up some meat in camp (rarely as we're hunting/hauling/etc typically) we've taken the time to trim it well and cook up with some carmalized onions and loin meat.

What is organ meat?

Chicken liver is a type of organ meat or offal.
There are several different types of organ meats, some of which are better known than others including:

• liver
• heart
• kidneys
• sweetbreads
• brain
• tongue
• tripe

 

[mj23polaris]

Take em all, slice thin and make fajitas with it

Sent from my XT1650 using Tapatalk

 

[@fulldraw]

I clean it like a bell pepper then treat it like any other piece of backstrap tenderloin for recipe purposes.

 

[cusecat04]

We usually cook it up next day on white tails, camp tradition of hearts and tenderloins. If not I freeze and pickle at a later date.
I’ve noticed some friends didnt clean it like @Fulldraw and were turned off by the texture. Trimming is key like many cuts depending on final preparation.

 

[CareyJAF50]

Cut into strips with a taco style season blend of your choice and sautéed for tacos. Its outstanding!

 

[Ucsdryder]

I’ll never leave another heart. I cut all the white off it, then open it up and cut it into strips. Then thinly trim both sides to get any of the “skin” off. Then bread lightly in flower and fry. Holy smoke!!

 

[James Reston]

How do you guys do your hearts up? Also curious how many of you leave the hearts with the gut pile

I love to do mine lightly cooked on a skillet with a little salt, pepper and garlic. I'll sautés onions at the same time and throw it in tacos. Love it that way.

 

[boom]

i cube it and skewer the pieces and cook it Yakitori style. usually just salt and pepper.

if at home, i doll it up some with brushed on sake.

the heart is always the first bit that i eat. it's good. oddly enough. store bought beef heart is nowhere as good. so much fattier. hopefully my own heart looks more llke an elks heart - not so much like cattle heart

 

[boom]

i consid

My dad always saved the liver, heart, brains,tongue. I ate it but didn’t care for it much. Now they advise not to eat organs due to CWD. Sence my dad pasted, I leave it all in the field. The meat is far better, and if you have the organs, you should have meat , right ? Not sure why you would eat those when you have a great meal in front of you. Just my opionion

totally respect your opinion. in my group..i get all the odd bits. my buds dont eat any of it. they are nice enough to even pack it out for me. (an elk liver is HEAVY)

the muscle is good. tne organs are also good to me. there is an ass for every seat..so they say. i'l never say what is better. i feel ALL of it is "meat".

i do have one friend will eat it all. testicals and stuff. i draw my line there, but i go to great lengths not to judge him on his personal "line". if i kill a bull this year, and he is with me..i just know he is gonna get me to try a fried nut slice. hahhaha..

 

[efnm]

I've found it is a pain to trim the tough skin off of it but worth it. Most people don't think twice when eating it if you don't let them know it is a heart.

May next time I'll just slice really thinly after a quick trim to try to avoid the trouble of a really good trim.

 

[afalcone]

I love to do mine lightly cooked on a skillet with a little salt, pepper and garlic. I'll sautés onions at the same time and throw it in tacos. Love it that way.

 

[afalcone]

Thanks for sharing going to try this out on my next whitetail!

 

[James Reston]

Thanks for sharing going to try this out on my next whitetail!

Hell yeah. You'll love it. The heart, tongue and liver come with me every single time.

 

[CuzinEddie]

Soak in salt water for a few days. Slice, coat in seasoned flour and fry in the cast iron.

This is the ONLY way to prepare Elk Heart. The ONLY heart I will eat

 

[Poser]

This is the ONLY way to prepare Elk Heart. The ONLY heart I will eat

There is nothing to gain by soaking in salt water.

 

[HiMtnHntr]

There is nothing to gain by soaking in salt water.

If it makes you feel good then it's worth it. Haha...

 

[keepriding]

grilled or fried, cool with either.