You know how it is: you're clearing out the freezer, trying to make room, and you have all of this meat that needs to be cooked and eaten.
In my case, that includes an elk heart that was sitting in the back of the freezer since 2005. Probably a little bit past the ideal cooking date, but I'm still interested in giving it a try. Now, the problem I'm having is that I have never cooked meat that old before nor have I ever cooked heart (of any kind). If anyone has any suggestions to mask and/or remove any "old" taste and for heart in general I would greatly appreciate it.
Thanks in advance.