HUNTING Recipe: Elk Heart Stir-Fry

HUNTING Recipe: Elk Heart Stir-Fry

Venison-heart-stirfry-angle

Heart meat works really well with Chinese stir-fry because it's dense enough to slice into uniformly small pieces and it cooks up quickly. In this case, you're shredding the meat after trimming and tenderizing the heart. Any heart will work here, as will any good piece of venison, so long as it is free of fat and connective tissue.

Most of the ingredients here are easy to find. The bamboo shoots and chili bean paste will be in the Asian or "Ethnic" section of your supermarket. I've even found them in many small-town markets.

One word of caution: Don't double this elk heart recipe. Stir-frying needs really high heat to work, and you kill that if you overload the pan. If you want to make a double batch, set out the ingredients for both batches and do them one after another. That's how they do it in Chinese restaurants.



Ingredients


1 pound elk heart

2 tablespoons chili bean paste

2 teaspoons minced fresh ginger


2 cloves garlic, sliced thin

1 8-ounce can bamboo shoots, sliced into matchsticks

4 green onions, sliced into thin discs


5 small hot chiles, sliced

2 teaspoons sugar

2 tablespoons Shaoxing wine or dry sherry

1 tablespoon Chinese black vinegar or malt vinegar

1 tablespoon soy sauce

1/4 cup beef broth

2 teaspoons cornstarch

2 teaspoons sesame oil

Directions

Start by trimming the elk heart. Slice off any fat and any veiny looking bits of the heart. Now slice off large pieces, using the chambers of the heart as a guide. Trim any connective tissue; there's often web-like tissue on the interior of the chambers. Now you are left with pure meat. You will likely have more than the pound you need. Use this for another dish, or make a second batch of this one.

Slice the big pieces crosswise into thin slices. This is pretty easy to do because heart meat is so dense. Then tenderize them: Put the heart slabs between two pieces of plastic wrap and pound with a meat mallet or an empty wine bottle or pierce them all over with a Jaccard meat tenderizer. Once the slabs have been tenderized, cut them into thin slivers of about ¼-inch wide. If you've ever had Chinese "shredded" dishes — usually pork, beef, or chicken — this is what you're going for.

To make the dish, mix all the ingredients for the sauce except for the sesame oil in a bowl. Set aside. Put 2 tablespoons of peanut oil (or some other vegetable oil) in a wok and turn the heat to high. When the oil starts smoking, take the wok off the heat and add the chili bean paste and minced ginger to the oil. Put it back on the  heat and cook for 30 seconds.

Add the heart, garlic, green onions, chilis, and bamboo shoots and stir fry for two minutes. Pour in the sauce and boil furiously for two minutes. Turn off the heat, add the sesame oil, and serve with rice. Serves four.

Recommended for You

Here are our top choices for hunting this fall! Guns

Top Precision Rifles for Hunting in 2019

Joseph Von Benedikt - April 22, 2019

Here are our top choices for hunting this fall!

We put the best boots for late-season hunting to the test. Here are the results. Clothing

Field Tested: Cold-Weather Boots

Kali Parmley - April 22, 2019

We put the best boots for late-season hunting to the test. Here are the results.

A record crowd of more than 67,000 people fell upon the halls of the Sands Expo & Convention SHOT Show

HUNTING's Booth Babes of SHOT Show 2014

David Draper - January 21, 2014

A record crowd of more than 67,000 people fell upon the halls of the Sands Expo & Convention

See More Recommendations

Popular Videos

Camp Chef at SHOT Show: Elk Venison Slider Burgers Recipe

Camp Chef at SHOT Show: Elk Venison Slider Burgers Recipe

Have a freezer full of ground elk venison from your fall hunting trips? Never fear, the folks at Camp Chef have a great SHOT Show recipe that is lean and mean, easy to prepare, and a crowd-pleasing favorite!

2018 Petersen

2018 Petersen's Hunting Episode 8: Midnight Sun Grizzlies

Kevin Steele and CZ-USA's Jason Morton return to Alaska's arctic tundra for Kevin's second and Jason's third attempt on the legendary species. Things are looking up on day one but time will tell if the boys will get a shot a the king of the tundra.

2018 Petersen

2018 Petersen's Hunting Episode 14: Swamp Bulls

With his Mozambique forest bull in the salt, Craig Boddington sets his sights on the Marromeu grasslands in pursuit of a swamp buffalo.

See more Popular Videos

Trending Stories

Dream of a job in the hunting industry? Here's the inside scoop on some of the most coveted positions in the outdoors. Stories

17 Dream Jobs in the Outdoor Industry

Kali Parmley

Dream of a job in the hunting industry? Here's the inside scoop on some of the most coveted...

Since the first explorers and pilgrims landed, the inhabitants of this glorious country have been Shooting

7 Favorite Truck Guns

Joseph von Benedikt - May 11, 2015

Since the first explorers and pilgrims landed, the inhabitants of this glorious country have...

Looking for a great gun for the young hunter in your family? Here are eight favorites. Guns

8 Great Youth Guns Designed for Growing Hunters

Brad Fitzpatrick - July 18, 2016

Looking for a great gun for the young hunter in your family? Here are eight favorites.

See More Stories

More Recipes

Use this citrusy, carne asada marinade recipe to add a Tex-Mex bite to venison steaks and flank. Recipes

Venison Carne Asada Marinade Recipe

David Draper

Use this citrusy, carne asada marinade recipe to add a Tex-Mex bite to venison steaks and...

Filled with blue cheese and herbs such as shallot, garlic, chives and rosemary, this stuffed elk venison tenderloin recipe will make your house smell wonderful Recipes

Blue Cheese-Herb Stuffed Elk Tenderloin Recipe

Jenny Nguyen-Wheatley

Filled with blue cheese and herbs such as shallot, garlic, chives and rosemary, this stuffed...

A quick, easy and super delicious recipe made with ground venison sausage – this could possibly become your favorite breakfast dish. Recipes

Spicy Venison Sausage Egg Scramble Recipe

Jeff Phillips

A quick, easy and super delicious recipe made with ground venison sausage – this could...

See More Recipes

GET THE MAGAZINE Subscribe & Save.

Temporary Price Reduction.

SUBSCRIBE NOW

Give a Gift   |   Subscriber Services

PREVIEW THIS MONTH'S ISSUE

GET THE NEWSLETTER Join the List and Never Miss a Thing.