1 Elk heart (8oz.) pepper to taste
1/2 to 1 teaspoon salt
1 to 2 tablespoons butter or margarine, cut
1 teaspoon Worcestershire sauce
Cut and unroll heart into 1 long strip (click
here to see how). Cut long strip into 3 x
2-inch strips. Pat dry with paper towel.
Sprinkle strips with pepper to taste.
Sprinkle salt in even layer in 10-inch cast-iron
skillet. Heat skillet over medium-high heat.
When salt begins to brown, lay strips flat in
skillet. Sear strips for 10 seconds per
side. Add butter to skillet. Cook for 2 to 3
minutes, or until meat is desired doneness.
Sprinkle with Worcestershire sauce just before serving.
TIP: Squeeze a fresh lemon over panfried strips just
before serving to add tang and cut the richness of the
for a Liver & Onions recipe Click