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A simple, yet delicious elk heart recipe

Heart from wild game is so underrated. Many people don't realize just how amazing it is and I'm never leaving it behind again. I was certainly guilty of leaving it behind, until I brought home the heart from my 2021 archery elk. My mom and I gave it a shot at cooking it up and I was floored with how amazing it was.

So, I'm going to share it with all of you so you never leave behind the heart again either.


  • 1 elk heart (about 4 lbs)

  • 2 tbsp olive oil

  • 2 tbsp butter

  • 1 sprig rosemary

  • 1 clove garlic smashed


  1. Start out by cleaning up the elk heart. Trimming off silver skin and blood vessels. I usually cut it in the butterfly style, instead of chunks.

  2. After cleaning the heart, turn on the broiler to high and put a cast iron pan under the broiler to get it hot.

  3. As your pan is heating up, take your elk heart and season with your favorite seasoning. (I used Montreal seasoning)

  4. Take your hot cast iron pan out of the oven, and turn your burner up to high, You want your pan to be smoking hot to get a good char on the outside of the elk heart.

  5. Add the olive oil to the pan, and add your seasoned elk heart. Cook it for 1-2 minutes on one side, flip. Add garlic, rosemary, butter, and cook for another 1-2 minutes.

  6. Put the cast iron pan under the broiler, cook elk heart for 2 minutes on one side. Flip the heart and cook for another 2 minutes on the other side.

  7. Take the heart out of the oven and check the temperature - it should be 130 F for medium-rare. When at the right temperature, put the heart on a cutting board, tented with foil for 10 minutes.

  8. Slice to liking, and enjoy.

To make this dish extra special, add some homemade garlic butter topping and caramelized onions.

To make garlic butter, simply add the desired amount of butter into a pan, sauté smashed garlic in the butter until it browns, then put it in a bowl to cool.

In the same pan, add onions and add more butter along with some brown sugar to caramelized the onions.

Then, I added some cooked zucchini for the side!

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