Baked Elk Heart With Sage Dressing Recipes

DEER HEART

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.

STUFFED HEART

Steps:

• Wash heart and trim fat, sprinkle inside with salt and pepper.
• Fry bacon until almost crispy, add bread crumbs, celery, onion, egg, 1/2 tsp salt, thyms, sage and 1/2 tsp pepper.
• Stuff heart and tie with cooking string or secure with skewers.
• Place in small roasting pan, cover with broth and add bay leaf.
• Cover and bake at 325 for 2 1/2 hours.
• Can be done in a crock pot for 9 hours on low.

SWEET-AND-SOUR ELK

Steps:

• In a bowl, combine soup mix and water; let stand for 15 minutes. Add preserves, salad dressing, brown sugar and vinegar; mix well. Place elk in a greased 13-in. x 9-in. baking dish. Sprinkle with salt and pepper. Pour apricot mixture over the elk. Cover and bake at 350° for 45 minutes. Uncover and bake 30-40 minutes longer or until meat is fork-tender. Serve over rice.

ELK ROSEMARY

Steps:

• Place a 14-inch Dutch oven over 8 - 10 briquets and add 1/4 cup olive oil. Salt and pepper or season the roast to taste. Saute garlic and then lightly brown the roast on all sides. Add the wine and soup stock to the Dutch oven along with half the onions. Sprinkle part of the rosemary over the roast. Place 14 - 16 briquets on the lid and cook for 30 - 45 minutes. At this point check your liquid. There should be at least 1-2 inches around the roast. Add water if needed. Place the carrots and potatoes around the roast and continue cooking for another 30 - 40 minutes. Be ready to add more charcoal if your coals begin to look too puny. I like onions only slightly cooked so, I'll add the rest of my onions and sprinkle with the rest of the rosemary about fifteen minutes before I take the roast off the heat. Your roast should be medium to well done after 1 1/2 - 2 hours. Decrease cooking time accordingly for a rare to medium rare roast. Pull the roast out of the Dutch oven and let rest for a few minutes before slicing. Serve the vegetables right from the Dutch oven and spoon the liquid over the meat and veggies.A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp

BAKED ELK HEART WITH SAGE DRESSING

Steps:

• Soak elk heart overnight in cold water. Simmer in large kettle for 1 to 1 1/2 hours. Season broth to taste with garlic powder, pepper and bay leaves, plus 1 small diced onion may be used. Pour off and retain all but about 1/2 cups of broth.In large bowl, combine dressing ingredients or 2 boxes prepared dressing mix, plus 1 tsp sage. Heat to boiling the stock poured off heart and add margarine. Use just enough broth to thoroughly moisten dressing. Spoon dressing around heart in a baking dish or DO and bake for 1 1/2 - 2 hours at 350°F. When done, slice heart 1/4-inch to 1/2-inch thick and serve hot. (Leftovers make good sandwiches.)A Back Country Guide to Outdoor Cooking Spiced with Tall Tales - Meat in Camp