I’ll admit to being the teensiest bit squeamish about eating something like an Elk heart . But this recipe was good. I am also a fanatic about not letting things go to waste. There is no logical reason I can’t eat Elk heart.
This past year we did not have much luck during hunting season… my freezer is starting to show it! I was rummaging around and found several packages of Elk Heart. Hmmmmm should I? Sure why not. I need to use it up, and now is as good a time as any.
I found the Recipe to make it great too!!! I’m sure this would work with other types of heart, and regular elk meat as well. And I love cooking recipes in my dutch oven. Enjoy!
- 1/2 pound thick sliced bacon
- 2 pounds elk heart
- a large onion
- potatoes or whatever other veggies you’d like. I can imagine putting kohlrabi in there.
FIrst thing in the morning, remove Elk heart from the freezer and rinse well. Place in a pot of salted water to soak until dinner time. Place in the fridge as soon as meat is thawed.
Line the bottom of the dutch oven with most of your bacon slices. save about 1/3 for later. Cube the heart meat and place on top of bacon. layer the rest of the bacon on top of the elk. Add salt and pepper to taste.
Next skin and slice your onion. Place slices on top of meats, and add peeled and chopped carrots as the last layer on top. I like my carrots chopped in to fairly large chunks. Don’t chop them too small or they will end up over cooked. Again salt and pepper to taste.
Heat your pan on high for about 10 minutes. Then add 1/3 cup water and place the lid on. Turn heat down to low and allow to cook for 25 minutes. Do NOT peek. You’ll let all the heat and steam out. Just let it cook on low.
After the time is up… remove the cover and cook for another 10 minutes or so. Carrots should be fork tender but not too mushy.
This is what it looked like….. uhm after my family got done with it. :0)
Potatoes, Kohlrabi, turnips, acorn squash and other veggies could easily be added to this dish.