Eating organs is supposed to be super healthy. Still, the heart is the easiest one to eat. It’s tender and large, and it doesn’t need to undergo rigor mortis before eating. My kids love heart, and they talk about eating it all year. It’s too bad elk (or deer, or bears) only have one. Fried elk heart is a great way to enjoy it.
You can eat heart the day you killed a critter, or freeze it for later. Cut away the hard white fat and the veins on the outside and it’s ready to go. This breaded recipe is a little fancier than just frying it plain, but you can do that too. Serve it with mango salsa, chutney, sweet and sour sauce, or white gravy. It’s worth bringing the heart with the backstraps.
What You Need For Fried Elk Heart
- 1 heart – they come in various sizes, but a deer will serve two people while an elk could serve six
- 2 cups Panko crumbs – substitute cracker crumbs if you like, or even bread crumbs
- 2 eggs
- 1 cup flour
- Seasoning – salt and pepper is excellent, but you could use Lawry’s, Old Bay, Tony’s, etc
- Frying oil, enough for half an inch deep in your pan
- Salsa, chutney, sweet and sour sauce, or other tasty sauce to serve it with
- Skillet or Dutch oven — I favor the Camp Chef Heritage series.
What You Do
Trim all the white fat and any veins/arteries from the heart. Slice it top to bottom about 1/2″ thick and remove any excess blood as you go (it often congeals inside).
Whisk the eggs so the whites and yolks are well blended. Put the flour and panko crumbs in separate shallow dishes.
READ MORE: Simple Gourmet: Deer Sausage Scotch Eggs
Season the heart slices, then place one in the flour and coat on all sides. Now dredge it in the egg, coat it in crumbs, and set it aside. Prepare all the slices this way.
Finishing The Fried Elk Heart
Heat the oil in a skillet over medium to medium-high heat — if it smokes it’s too hot. Cook one ring until the edges are browned. If it is cooked, do the others or adjust the heat and cook the rest. Place the cooked heart on a plate with a paper towel to absorb oil. Serve hot with a tasty sauce or gravy.
Note that heart doesn’t have grain like other muscles. For first-timers, tell them to take small bites.
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Levi is an avid hunter, and an increasingly avid shooter. He strives to make delicious and simple recipes from the game he kills. He makes a living as a professional photographer and writer. Check out his work and he’d love to connect on Instagram: @outdoorslevi
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