Like other organ meats, the heart of an elk is dense and rich in iron. It is heavy and thick with a deep maroon tone. There are different ways to prepare elk heart whether you like stews or other recipes, but the most classic way is to prepare it like traditional liver and onions. Knowing how to cook elk heart gives you the ability to make use of the many different parts of the elk while introducing a high amount of protein to a meal.
Slice the elk heart lengthwise in thin slices. 1/4- to 1/8-inch thick slices are adequate. Heart is a chewy meat, so thicker slices may be hard to chew.
Add the butter to the skillet. Place the skillet on the stove on medium heat.
Add diced onion and garlic to the butter. Add the elk heart slices. Cover the pan and allow it to cook for 15 minutes.
Stir the contents of the pan to turn over the elk heart slices. Cover the pan and allow it to cook for an additional 10 to 15 minutes.
Remove the skillet from the stove and serve the sauteed elk heart with your choice of sides. Mashed potatoes, rice or even a chef salad are tasty choices.
Dice up the elk heart and add it to a stockpot of fresh carrots, onions and garlic. Let it simmer, covered, for 4 hours. The end result is a delicious, meaty stock for soup. Soak fresh elk heart, that has just been removed from the elk, in a solution of 1 gallon of water to 3 cups of salt. This brine solution cleanses the heart and cures it, removing the excess blood from it.