Elk heart

[rclouse79]

I have always enjoyed elk heart. This time I cubed it, added olive oil, salt and pepper. I cooked it in the air fryer at 400 for 10 minutes. This is by far my favorite preparation. My wife and daughter usually don’t eat it, but I even caught them sneaking pieces.

 

[Blurry1]

Crispy? I’ve always used mine for fajitas.

 

[High Climber]

Sounds good, how big of cubes? Post a pic of that delicacy if you have one

 

[S-3 ranch]

Pickled heart ( adjust jar size to allow a elk’s heart)

Ingredients​

• ▢ 1 deer heart
• ▢ 2 tablespoons pickling spicedivided
• ▢ 2 yellow onions sliced
• ▢ 3 cups white vinegar
• ▢ 1 cup water
• ▢ ½ cup sugar
• ▢ 2 cloves garlic peeled
• ▢ ½ teaspoon red pepper flakes
• ▢ 1 teaspoon kosher salt
• ▢ 1 quart jar

Instructions​

• Clean the heart by trimming off the hard fat on top of the heart, along with any other pieces that may be attached to the heart yet. Rinse well under cold water while squeezing the heart to expel any blood left inside. Repeat until the water runs clear.
• Bring a large pot of water to a boil over high heat and add one sliced onion, one tablespoon of pickling spice, and the deer heart. Boil for 30 minutes, or until the heart is cooked through.
• While the heart is boiling prepare a medium saucepan by adding the vinegar, water, sugar, whole garlic cloves, crushed red pepper flakes, salt, and remaining tablespoon of pickling spice.
• Set over medium-high heat on the stovetop and bring to a simmer. Reduce the heat and continue to simmer for approximately ten minutes, or until sugar and salt are well dissolved. Then remove from heat and let cool.
• When the heart is done boiling set it on a cutting board to cool enough to handle, then cut into bite-size ¼" slices.
• Add remaining sliced raw onion and the boiled heart to a mason jar in alternating layers until full. Then pour in enough brine to fill completely, ensuring pickling spice and garlic clove get added as well.
• Place a lid on the jar and set in the refrigerator to pickle for at least 48 hours, although the flavor will continue to improve over the next few days.

But sliced and pan fried with or without batter is hard to beat

 

[cgkevin324]

Elk heart is great.

 

[rclouse79]

Sounds good, how big of cubes? Post a pic of that delicacy if you have one

Unfortunately the only pic will become available in about 12 hours, and I don’t think you want to see it.

 

[rclouse79]

Crispy? I’ve always used mine for fajitas.

Perfect amount of crisp while still being tender.

 

[S-3 ranch]

Sounds good, how big of cubes? Post a pic of that delicacy if you have one

Thin and crispy or it will be chewy

 

[FuddRucker]

I have always enjoyed elk heart. This time I cubed it, added olive oil, salt and pepper. I cooked it in the air fryer at 400 for 10 minutes. This is by far my favorite preparation. My wife and daughter usually don’t eat it, but I even caught them sneaking pieces.

Sounds like the chislic they make in South Dakota. Good stuff.

I tried making the meat eater recipe with deer heart and bourbon butter once. That was also very good