First deer, the shooter cuts out the heart and slices it up then we grill it and share it with the other hunters in camp. We take the liver and kidneys home for Grandma and Grandpa.
I have heard of cooking the heart, and it taste like gizzard, anyone know of any specifics to cooking it?
my parents loved deer heart! mom would cut it into slices, roll in seasoned flour (salt, pepper), put in a cast iron skillet with just enough grease (likely bacon) to lightly cover the bottom, low-medium heat, place floured meat in skillet and place a lid on top. cook for 7-9 minutes, remove lid, flip meat, replace lid for another 7-9 miles. was always pretty tender.
would do deer liver same way and make brown gravy & sauteed onions to go with it.