Elk heart had soaked in lightly salted water for 2 days after a serious cleaning immediately after the kill. Remove top section of heart, then slice about 3/4" thick. I cut those slices in two pieces, then dredge through: 1/3 cup flour
2 tsp. granulated garlic
2 tsp. granulated onion
1 tsp. oregano
1 tsp. smokey paprika
1 tsp. course ground black pepper
I measure the dry ingredients into a 1 gal. zip lock bag, toss in the heart slices and coat them good. Drop them in to a med. hot skillet with a couple TBS. of olive oil, shimmering hot. Cook for about 3 minutes per side and remove to a plate covered with paper towel to absorb excess oil. Serve immediately with fresh veggies for a side. Oh, salt... we just salt to taste at the table. Had my brother and his wife over to share in the bounty.
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