Trim WELL!!! Anything you would not want to eat gets cut off, soak in milk or salted water for about an hour, season then a light coating of flout then pan sear.......Love some with eggs and biscuits after a successful hunt. Throw in a little cane syrupe and its a meal fit for a KING

I love it, trim all fat and vessels, sliced about 3/8 inch thick, pound the craX out of it, dip into beaten egg, then into italian bread crumbs and fry quick med/high heat.
To me it tastes something between liver and gizzard.
okiehuntr

i used to have a ritual at deer camp, first deer came in the heart, kidneys a little bit of liver an little bit of lung and a little bit of back strap got dredged in four then into a cast iron crock pot with a little oil over a flame and browned then add all my other stuff to end up a stew. one uncle thought i was crazy and he said he would eat a sandwich instead, when it was done he saw us devouring it and had to try it, he ended up wiping the pot clean with bread.

heart, liver all good, lungs, kidneys???

Heart tastes okay but has a rubbery texture I find unappealing. Deer liver is better, better than the calf liver my parents used to eat (not that I ever actually ate any -- but the smell!).

I had fried yak lungs in Tibet -- sort of looked like fried eggs. They weren't good enough to make me try deer lung.

If I can ever find the pancreas, I am going to try one someday.