Kinda the same here.I have never gutted an elk after over 20 harvests. Doesn't make sense when u are way back in there, gutless, debone, throw it on the back
In grizzly country, breaking it down gutless is great. Yes, we will always get blood on us but it limits how much which i really appreciate when dealing with those big hairy mountain gorillas.I won't eat the vitals , so that has no bearing for me. I just never really found elk that hard to gut. it is only about a ten or so minute job. if I were gonna have to quarter it to get it out anyway , I MIGHT try the gutless method. I guess for those who is askeart of a little blood, it might be a good option. otherwise I don't see much benefit .
It's very easy. I cut one rib at the costal cartilage. Remove or pull on the rib thus expanding the intercostal space. Reach in, grab the heart, cut the great vessels (aortic arch, etc.), and pull the heart right out. Only takes a few minutes.Pretty tough getting a heart dinner without gutting the animal
I have friends that love those internal organs...me, not so much. I have a respected mechanic friend that said he won't eat them because mechanics won't eat pumps and filters....hahahahaha!Don't forget the liver.
I have found that it is just as easy to just gut the animal and then butcher it. I also like to take the ribs out also
Steve Rinella has a good heart taco recipe. You can find it online. Slow cook the heart (diced cubes) with onions, olive oil, chili powder, etc. I look forward to it every year.I have friends that love those internal organs...me, not so much. I have a respected mechanic friend that said he won't eat them because mechanics won't eat pumps and filters....hahahahaha!
In all seriousness, even though I'm not a fan of liver or heart, when Guy and I were in Canada hunting caribou one year, the head guide cooked up the heart some special way and it was phenomenal!! I've tried to replicate it but can't figure it out.