Best 2 Deer Or Elk Heart Boiled Recipes

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Cooking deer or elk heart can be a delightful culinary experience, offering a rich and distinct flavor that sets it apart from traditional meats. Whether you prefer a hearty stew, a savory stir-fry, or a tender roast, there are countless ways to prepare this versatile ingredient. In this article, we will take you on a culinary journey, exploring the best recipes for boiled deer or elk heart, ensuring that you can enjoy this delicacy to its fullest potential. From simple yet flavorful broths to elaborate and aromatic concoctions, we have gathered a collection of recipes that cater to every taste and skill level. So, gather your ingredients, prepare your taste buds, and let's embark on this delectable adventure together!

Here are our top 2 tried and tested recipes!

ELK HEART RECIPE



Elk Heart Recipe image

Provided by Kasy Allen

Categories     Main Dish

Number Of Ingredients 6

4 lbs Elk Heart (Elk heart usually runs around 4 pounds.)
1 tbls Montreal Seasoning
2 tbls Olive Oil
2 tbls Butter
1 sprig Rosemary
1 clove Garlic (Smashed)

Steps:

  • If you're doing dirty elk heart over the open campfire, skip to the recipe notes below.
  • To clean your elk heart, look at the water directions above under "Hunting Camp Elk Heart Recipe," and for cutting your elk heart, look at the instructions above under "How Do You Cut Elk Heart?"
  • To cook your elk heart with the stove-top-to-oven recipe, turn your broiler on high and put a cast iron pan under the broiler to get it hot. You don't need to worry about bringing elk heart to room temperature.
  • As your pan is heating up, take your butteflied elk heart out of the refrigerator and season with your favorite seasoning. In the images in this recipe, I used Montreal seasoning.
  • Take you hot cast iron pan out of the oven, and turn your burner up to high. You want your pan to be smoking hot to get a good char on the outside of the elk heart.
  • Add the olive oil to the pan, and add your elk heart. Cook it for 1-2 minutes on one side, flip. Add your garlic, rosemary, and cook for another 1-2 minutes.
  • Put the cast iron pan under the broiler, and cook the elk heart for 2 minutes on one side. Flip the elk heart, and cook for another 2 minutes on the other side.
  • Take the elk heart out of oven and check the temperature - it should be 130°F for medium-rare. When at the right temperature, put the elk heart on a cutting board, tented with foil for 10 minutes.
  • Slice thin, and enjoy.

DEER HEART



Deer Heart image

We always just diced the heart and fried it in olive oil... fried diced potatoes in another frying pan and had at it. No creativity I guess. Hey it's the keyboards fault for misspelled words. Every day above ground is a good day especially when it's one day closer to hunting season.

Provided by CHEF GRPA

Categories     Lunch/Snacks

Time 1h45m

Yield 2-4 serving(s)

Number Of Ingredients 5

1 deer heart
1/2 cup balsamic vinegar
1/2 cup olive oil
2 sprigs rosemary
salt and pepper

Steps:

  • 1. Clean the heart under cold running water until the water runs clear.
  • 2. Cut the heart in half lengthwise so that you have two squares. Trim off the outer white membrane.
  • 3. Cut the squares into strips and the strips into small squares.
  • 4. Marinate the squares in the balsamic, oil, rosemary, and salt and pepper, covered in plastic for at least an hour.
  • 5. Heat a pan over high heat with a bit of oil and quick sear the heart squares, about 1 minute on each side. You want them to be no more than medium rare. Serve immediately!
  • My Note: I always boil the heart, for 45 minutes or so, then refrigerate, slice up for sandwhich, with onions of course.
  • ---------.
  • Stuffed Deer Heart.
  • Ingredients:.
  • 1Deer heart.
  • 1 cup Fine bread crumbs.
  • 1 Stock of celery, chopped.
  • 1/2 teaspoons Salt.
  • 4 Tablespoons Melted butter.
  • 1 Small onion, chopped (vidalia onion).
  • 1/2 teaspoon Sage.
  • 1/4 teaspoon Pepper.
  • Flour, salt and pepper for dredging.
  • Instructions:.
  • 1. heart with a damp cloth, soak overnight in salted water, and then drain.
  • 2. Mix stuffing ingredients in order given.
  • 3. Drain the heart, hollow out the top and stuff with the sage dressing, and then close the opening.
  • 4. Dredge heart in flour, salt and pepper.
  • 5. Dot with butter or dripping.
  • 6. Place in a covered roaster and bake in a 325*F. oven until done, about 3 hours, basting occasionally.
  • Tip's: My mother would boil the heart for a while and then bake it with sage dressing. Delicious! I did so want her recipe for sage dressing! Do you or tou have one ?.
  • GRPA- Your Mom and My Mom's did the same Sage Dressing ? But a Deer Heart maybe? From Laura November 14, 1965
  • Will, When I think of dressing or stuffing, whatever you choose to call it, this is the recipe I do. It's the only recipe I know. This is what I remember having every year at Thanksgiving as long as I can remember. It is simple, easy, and everyone in our family loves it. It's best served with gravy drizzled on it. I usually make it with whatever is the cheapest sandwich bread I can find at the store. However, this time I had some leftover Italian bread that needed to be used up, so I used that and made a half recipe for my family. It can be made a day ahead and kept in the fridge. Your dressing should look a little more squished and condensed than my picture. I made the mistake of cooking it in a covered casserole dish. It turned out too dry on the top layer.
  • Ingredients:.
  • 2 loaves of sandwich bread (I usually just get the cheapest loaf, which is usually store brand).
  • 4 stalks of celery, finely diced.
  • 2 medium onions, finely diced.
  • 4 tablespoons butter.
  • 2 teaspoons ground sage.
  • Instructions:.
  • 1. Slice loaves of bread into small cubes. Place in a large pot or on a cookie sheet. Sprinkle with sage and toss bread. You want each piece of bread to get a little sprinkling of sage. Repeat this as necessary. I'd guess I use at least 2 tsp, maybe even a tablespoon.
  • 2. Place diced celery in a pan with just enough water to cover and steam until tender. Add celery along with the water to the bread and toss.
  • 3. Then saute onion in the butter until translucent. Toss in with bread. At this point, feel the bread. You want it to just be slightly moist and sticky. If needed add more water to get bread to that consistency.
  • 4. Place bread mixture in a pocket made of foil (wrapped tight), or they have those foil packs you can buy now. It is best to cook it in foil. However, you can also use a large roasting bag placed on a cookie sheet too to cook it inches Don't cook in a casserole dish, the dressing won't all remain moist, you'll get some that is crunchy. I learned that his time! Bake at 350*F. for 30 minutes. (I've done it at 325*F. along with the turkey for 40 minutes) This can be made a day ahead and kept in the fridge.
  • Don't make the mistake I did, using the same amount of ground sage as this recipes calls for in dried sage.

Nutrition Facts : Calories 533.5, Fat 54, SaturatedFat 7.5, Sodium 15.7, Carbohydrate 10.9, Sugar 9.5, Protein 0.3

Tips:

  • Choose the right heart: Use fresh, healthy hearts from deer or elk that have been properly field dressed and cooled.
  • Clean the heart thoroughly: Remove any blood clots, fat, or connective tissue from the heart. Rinse the heart well under cold water.
  • Boil the heart in a large pot: Use a pot that is large enough to accommodate the heart and enough water to cover it completely. Bring the water to a boil over high heat, then reduce heat to medium-low and simmer for 2-3 hours, or until the heart is tender.
  • Add seasonings and vegetables: You can add various seasonings and vegetables to the boiling water to enhance the flavor of the heart. Common additions include garlic, onion, celery, carrots, bay leaves, and peppercorns.
  • Skim off the scum: During the boiling process, a gray-brown scum may form on the surface of the water. Skim this off with a spoon or ladle to keep the broth clear.
  • Let the heart cool: Once the heart is cooked, remove it from the pot and let it cool slightly. Once cool enough to handle, shred or slice the heart and use it in your favorite recipes.

Conclusion:

Boiling deer or elk heart is a simple and delicious way to prepare this often-overlooked cut of meat. By following these tips, you can create a tender, flavorful heart that can be used in a variety of dishes. Whether you're looking for a hearty stew, a flavorful sandwich filling, or a unique addition to your next potluck, boiled deer or elk heart is sure to please.

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