Elk Heart
Contributors to this thread:Elk
From: Painless
12-Nov-24
How many elk hunters eat the heart? I grilled my first this past weekend and was very surprised at the tenderness and texture, not tough but al dente. Tasted great, definitely won't be my last.
From: Buckeye
12-Nov-24
I wrapped a deer heart in the lace or caul fat and cooked it over a hickory fire and damn it was good. Kids mopped up every last piece.
From: Beendare
12-Nov-24
I grew up on the "Lesser" cuts of meat.....and thus I love heart.
Cut about 1/4" thick fried in olive oil with a little bit of seasoning- yum.
From: JohnMC
12-Nov-24
I have cooked it several times. Certainly don't mind it but would much prefer some backstrap. I thought al dente was a term for cooking pasta slightly under cooked?
From: Jethro
12-Nov-24
Had elk heart first time in September. Fresh from that day. Seasoned with Clarks and maybe something else. Grilled on blackstone, wrapped up fajita. I thought it was ok. Others liked it, others not at all. I'd try it again.
From: kscowboy
12-Nov-24
We had some heart on a Coues hunt in Mexico and liked it. My father shot an elk and I suggested that we cook it and if we didn't like it, we could pitch it, as we were going to do that anyway. We cooked it in olive oil with some seasoning and some onions and it was fantastic. Will do it again.
From: Ambush
12-Nov-24
Like most game pieces, there are many ways you can make something edible, but usually a few ways to make the same thing delicious. And it’s always worth the extra time or trouble.
From: TRnCO
12-Nov-24
I'm a heart eater, and liver. Having heart and eggs with the co-workers tomorrow.
From: M.Pauls
12-Nov-24
I’m in. A couple weeks ago had some along with t-loins. I actually enjoyed the heart more that evening. But yea, I never throw away the heart, shucks way too good
From: HDE
12-Nov-24
Yes. Anytime we can.
From: butcherboy
12-Nov-24
Definitely eat the heart. Slice, flour, fry. Also eat the tongue and have been known to fry up some oysters as well.
From: VAMtns
12-Nov-24
Yes , Good stuff
From: MA-PAdeerslayer
12-Nov-24
GG may have let us in on the best recipe for heart. Love the cream of mushroom recipe for heart. So good
From: HiMtnHnter
12-Nov-24
I made chicken fried steak with some eye of round and elk heart country gravy (chunked up heart meat in the gravy) over mashed taters. Great stuff.
From: Buckeye
12-Nov-24
Speaking of meat eater, Danielle Pruitt has a good heart recipe involving bourbon. Haven't tried it yet but it looks good.
From: WV Mountaineer
12-Nov-24
Never eaten elk heart. But, I can’t imagine it’s much different the deer. I’ll eat the heart before I eat the tenderloins. It’s delicious.
From: butcherboy
12-Nov-24
GG, you have to skin the oysters first or they definitely will chew like boot leather. Slice them and roll them in flour and cornmeal mixture then fry them up. For tongue you have to either crockpot them for 6-8 hours or pressure cook them on high for about 60 minutes. Need the skin to blister and separate from the meat so it can be removed.
From: PECO2
13-Nov-24
I eat lots of deer heart, very tasty.
From: Ccity65
16-Nov-24
We always eat the heart, tons of great ways to cook it. I draw the line at liver.
From: Groundhunter
16-Nov-24
I like to cut it razor thin for Philly steak sandwich style
From: LUNG$HOT
17-Nov-24
Heart?? Absolutely. Great table fare!
From: Vaquero 45
18-Nov-24
Yum for sure ! ... Moo buerno like the cow said """""""
From: scent
18-Nov-24
Always love pics of tasty game recipes!
From: Scar Finga
18-Nov-24
I love it and will eat it any time!!!
From: Jaquomo
18-Nov-24
My hunting partner's Cheaspeake once fished a whole elk heart out of a pot where it was soaking in salt water in the wall tent. He went to make supper and it was gone. Chessie had a severely bloated belly and a guilty look. Big battle ensued, and she ended up biting him at one point. We resorted to Plan B for dinner and the Chessie didn't get fed for a couple days. But she sure slept well!
From: scent
20-Nov-24
Chessies be like that, just being a dog... can't really blame her, she thought dad was making her dinner. ;0)
From: huntabsarokee
20-Nov-24
Had elk heart first time in September. Fresh from that day. Seasoned with Clarks and maybe something else. Grilled on blackstone, wrapped up in a fajita shell. I spit it out. Didn't like the consistency. Wouldn't try it again.
From: olddogrib
20-Nov-24
Pickled...but I'd imagine my pickling jar isn't big enough for elk hearts.
From: hobbes
27-Nov-24
Ill go against the majority. The taste is fine, but I don't care for the texture. Will I eat it? Of course. Do I prefer it over the rest? Absolutely not. The only thing I put it ahead of is liver. I've carried several out but they were nearly all for a previous neighbor that loved it.
From: WhattheFOC
27-Nov-24
Most people who have a problem with heart, blame it on the texture. I made a big pot of soup the other day - called it ‘beef vegetable’. The supposed beef was a diced up elk heart. Simmering the meat on the broth for a couple hours softened up the heart - taking away that rubbery texture. Problem solved.
From: sitO
27-Nov-24
We fried up my buddy's Whitetail heart night before last. I'd never had heart before, but it was tasty...yes a little chewy but great flavor. I can only imagine Elk would be even better.
From: PushCoArcher
27-Nov-24
Grew up eating the hearts out of every deer we killed unless it had been to damaged. Have had it a hundred different ways but my favorite is still cut into strips and either breaded and fried or just cooked in a little butter with seasoning. Cubed and made into fajitas is another favorite. Here's a elk heart from one I killed in 22 that I got a little creative with. Stuffed with sautéed spinach, shallots, and pine nuts then smoked.
