1 Elk Heart
2 Box Corn Bread Stuffing Mix (unseasoned)
1 Med Onion (diced)
2 tbsp Butter
1 Bay Leaf
1 tsp Sage
Soak elk heart overnight in a plastic container with lightly salted water. Simmer in large kettle for 1 to 1 1/2 hours. Season broth to taste; garlic powder, pepper, salt, and bay leaves, add onion. Pour off and retain all but about 1/2 cup of broth.
In large bowl, combine dressing mix and add sage. Heat to boiling the stock poured off of heart and add butter. Use just enough broth to thoroughly moisten dressing. Spoon dressing around heart in a baking dish and bake for 1 1/2-2 hours at 350 degrees. When done, slice heart 1/4 to 1/2" thick and serve hot.
Serve with sautéed mushrooms, baked red potatoes, and hot croissants.
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