Print

Elk Heart Recipe: Turn Game Meat into a Tasty Taco Treat

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

These Elk Heart Tacos are a unique and flavorful dish, combining tender elk heart with zesty toppings like pickled jalapeños and creamy avocado crema, all wrapped in corn and wheat blend tortillas.

Ingredients

Scale

For the Elk Heart:

  • 1 elk heart
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon smoked paprika
  • 1 tablespoon fresh herbs, chopped (such as rosemary or thyme)

For the Pickled Jalapeños:

  • 5 fresh jalapeños, sliced
  • 3 garlic cloves
  • 1 cup vinegar
  • 1 cup water
  • 1 tablespoon salt
  • 1 tablespoon sugar

For the Avocado Crema:

  • 1 ripe avocado
  • 2 tablespoons sour cream
  • Juice of 1 lime
  • 1 garlic clove
  • Handful of cilantro
  • Salt and pepper to taste

Other Ingredients:

  • Corn and wheat blend tortillas
  • Sautéed onions

Instructions

  • Step 1 – Start by trimming the elk heart, removing any excess fat and tough parts. Slice the heart into evenly sized steaks.
  • Step 2 – In a bowl, mix the marinade ingredients: olive oil, red wine vinegar, minced garlic, soy sauce, smoked paprika, and fresh herbs. Place the elk heart steaks in the marinade and let them sit in the refrigerator for a few hours.
  • Step 3 – While the meat is marinating, prepare the pickled jalapeños. Slice the jalapeños and place them in a jar with garlic cloves. In a saucepan, simmer vinegar, water, salt, and sugar until dissolved. Pour the brine over the jalapeños and let them cool before refrigerating.
  • Step 4 – For the avocado crema, blend together the avocado, sour cream, lime juice, garlic, cilantro, salt, and pepper until smooth. Refrigerate until ready to serve.
  • Step 5 – Heat olive oil in a pan and sauté the sliced onion until soft and caramelized. Set aside.
  • Step 6 – Cook the marinated elk heart steaks in the same pan or grill them, cooking for 3-4 minutes on each side until done to your preference. Let the steaks rest for a few minutes, then slice thinly.
  • Step 7 – Warm the corn and wheat blend tortillas, then assemble the tacos by layering the sliced elk heart, sautéed onions, pickled jalapeños, and a drizzle of avocado crema.

Find it online: https://95percentcarnivore.com/elk-heart-recipe/