Who's tried it, and who actually enjoys it?
Well, curiosity got the best of me. I will say it packs a lot of flavor, but 99% of it ended up in the trash. Just couldn't get passed "eating heart."

I have eaten it a few times, its not bad, but has an iron taste to it.

Unless im looking at the pic wrong you probably could have cut it differently to get a more tender bite. Favorite way is pan fried with gravy.

Yeah, I really had no idea what I was doing. Just cut out the what I thought was the good stuff.

How he heart is laying in the top picture, slice horizontal, making rounds out of it trim and that will give you your best cross grain cut.

I'm out.

It taste just like your filets...

Its much better imo if you trim off the fat and then slice thinly and cook over mesquite charcoal. Some of the best meat imo. The cut is going to have a lot to do with flavor and texture.

I cook it with the liver and grind for boudin

I actually cooked one on sunday. cut the top off, butterflied, marinated in olive oil, balsamic vinegar, garlic, parsley and celery leaves. Grilled over very hot coals, rare. Damn fine.
From this cookbook. If you like wild game check it out
http://www.amazon.com/Afield-Chefs-Guide-Preparing-Cooking/dp/1599621142

no telling how much deer heart I have eaten. My mom used to slice thin, roll in seasoned flour, put in a skillet with a little bacon grease over low and put lid on. cook for 8-12 minutes, remove lid, flip (flour browned) and replace lid for another 8-12 minutes. similar to liver.

Hopefully I will get a chance to cook another this weekend. Will post pics if I do.

I've never had heart that tasted like liver the way I cook it. I don't like livers taste, smell or texture.

Deer heart makes really good fajitas. It's just not very big so it doesn't go far. I usually make scrapple from the heart and liver. My family makes a recipe almost just like this one.. http://www.food.com/recipe/deerhunters-scrapple-143284 We just use bacon fat instead of butter and use Tony Chachere's for seasoning.

slice it thinner, bread with crushed saltine crackers and flour and fry it up hot and fast

not saying it tasted bad by any means, just mentally weirded out.

I've never eaten it. I don't know why, just haven't.

oops, I guess my post could be read like it tastes like liver ... but I meant to make it state my mom cooked it like she cooked liver (she cooked venison like that too, rolled in seasoned flour, a little grease over low temp, cover, cook until bottom browned, flip) ... tastes nothing like liver to me ... and I like them both!

I love heart....hate liver....

I cook it by rolling in seasoned flower and place in pan with sautéed onions and some oil. When its browned good I pour in two cups of hot water with a tablespoon of flour mixed in to make a gravy and let it simmer for a while to make it tender. Serve over rice like beef tips. Pretty good eats!

We cut it thin and put it in beans or chili

Big X2. Heart makes grew fajitas and even better scrapple. Though my scrapple recipe is a little more German and less cajun

I like it but don't eat it often. We used to cut it out, salt and pepper, light seasoning and wrap it in foil. Stick it under the coals for a bit and makes a great fire side snack.

X2!!! tried the liver once.. was inspired from reading the lonesome dove series. Ended up feeding it to the cats living under the ranch house

We usually eat it every year in camp, partly because it's good and partly because it's cave man food:)

Lots of good recipes for all deer parts, knew of older fellow years ago, he made his sausage,
fixins with deer heart gizzards, nothing went to waste! some say is makes a good gravy stock,
if thats your deal.

Hearts, lungs make also great catfish bait, if properly kept from freezer burn later.....