how do i cook elk liver and hearts?

Answer 1

i'm not sure about the hearts, but whenever I cook liver, I put it in the crock pot with some onion soup mix and a cup of water and leave it on high for about 4 hours.

Answer 2

I haven't dealt with elk, but I've prepared venison dozens of times. There's ways to dispatch the "less popular" parts of the animal, without being wasteful.

As for the liver: I am not a liver fan, whether it's beef liver, elk, etc. I usually just freeze it (wrapped up real tightly in plastic wrap), and give it away to whoever wants it! Or, if that's not possible, I'll lightly boil it, cut it up, and give it to the dogs. At least SOMEBODY'S eating it.

As for the heart: there's lots of good things you can do with it. Braising it slowly (kind of like a pot roast), then adding vegetables toward the end of the cooking, will give you nice, tender meat...toughness has always been a big concern. Another thing I've done--and this is probably my favorite--is to pickle the heart. Just follow any meat-pickling recipe. Make sure you thoroughly rinse the heart first, then cut it into bite-size chunks before brining it. Pickling is also my favorite way to prepare the tongue. Pickle it whole (or in two halves), and after it's pickled, slice it super-thin, like prosciutto. REALLY good.

Answer 3

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RE:
how do i cook elk liver and hearts?

Answer 4

Make Over 200 Juicy, Mouth-Watering Paleo Recipes You've NEVER Seen or Tasted Before?

Answer 5

First off when ever cooking with game and espicially the offal soak it in milk to help get rid of some of the gamey flavor (unless you like that sort of thing)

Liver: can be sliced and sauteed, or braised, or added to other meat for a game pie.
Heart: can be pan fried or used in pies or braised.

Here is a good place to start for recipes

http://www.elkusa.com/index.html

Answer 6

Here is a recipe for the Liver from Fishersnet:
http://www.fishersnet.com/members/huntersgold/recipes/moose2.htm
Ingredients:
1 whole liver, sliced

1/2 cup flour

1/4 cup bacon grease

1 can beef broth

2 tablespoons tomato paste

1/2 onion, cubed

3 garlic cloves, minced

1 bell pepper, sliced

1/4 teaspoons chili powder

Pinch of oregano

Pinch of black pepper

Salt to taste

Heat bacon grease in a fry pan. Coat liver with flour and brown on both sides. Sprinkle some more flour on the liver then add enough water to cover about ½ of the liver. Cook until the water is almost cooked away, turn the liver and repeat.

Move the liver and remaining broth to a casserole dish, pre-heat oven to 325. Add beef broth, tomato paste, onion, garlic, chili powder, oregano, black pepper, bell pepper, and salt to taste. Stir, cover, and bake at 325 for about 1 hour.

Make good use of the gravy, it is delicious as well.

Makes 2 servings

Copyright ©1995-2002 FishersNet

and a lovely heart recipe from Elk USA (http://www.elkusa.com/heartStrips1.html):
Panfried Heart Strips

1 Elk heart (8oz.) pepper to taste
1/2 to 1 teaspoon salt
1 to 2 tablespoons butter or margarine, cut in pieces
1 teaspoon Worcestershire sauce
2 servings


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Cut and unroll heart into 1 long strip (click here to see how). Cut long strip into 3 x 2-inch strips. Pat dry with paper towel. Sprinkle strips with pepper to taste.

Sprinkle salt in even layer in 10-inch cast-iron skillet. Heat skillet over medium-high heat. When salt begins to brown, lay strips flat in skillet. Sear strips for 10 seconds per side. Add butter to skillet. Cook for 2 to 3 minutes, or until meat is desired doneness. Sprinkle with Worcestershire sauce just before serving.

TIP: Squeeze a fresh lemon over panfried strips just before serving to add tang and cut the richness of the dish.

This souds like it would work well with cow or deer heart too. Enjoy!

Answer 7

no more then 6 months it will Freezer burn after that. I have a friend that uses a seal-a-meal to take out air pockets and gives it a longer shelf life. wild game has a distinctive flavor, gut it fast and make sure you don't split the guts, if so wash it out fast as not to taint the meat

Answer 8

Like Jenifer said, but the good news is... elk liver does not taste like... LIVER!!!

Answer 9

You can cook it the same as beef.

Answer 10

I like it sliced ,battered,then fried.