Cooked up my first deer heart for lunch today. Very tender but definitely has a little different texture to it. Anyone have any preparation or recipes?

Don’t quote me but this post jogged a memory...

I saw someone cook deer heart before, they cooked it in a pan and used red wine

Of course seasoning and I know they used onions

Only time I recall it

Looks Great but I can't tell you when the last time was I had any.

Sorry, not much help. Real heavy chicken fry, then eat the crust and throw away the heart???

Hot and fast, then slice it thin. My favorite is fajita seasoning, grill to medium rare, then slice thin on tortillas with your preferred condiments. Also like it seasoned like a steak and sliced for sandwiches with peppers, cheese and onions.

Just make sure to cut out all valve material.

Pay attention to this.

Cooked once similar to this. I couldn’t get over the iron taste..

Sautee some onions and mushrooms in skillet with garlic butter and EVOO. Marinate cleaned and sliced heart with coarse pepper and salt for about 30 minutes prior to sautee, then add slices to skillet. You can douse it with little red wine or beef stock, whichever you wish and finish. Medium rare is the ticket.

I've done it a handful of ways but the best is to sear the chit out of it on a charcoal grill hot and fast to get a good char; season it however you like. I don't like sautéing it; prefer a nice crust. Can also do a cast iron skillet and then deglaze the pan with bourbon and butter to make a reduction sauce to drizzle over. My kid won't let me leave the heart in any animal anymore....

Ive had it fried sauted and seared in cast iron and on a grill. I liked them all. One of my buddies soaks it in a a bowl of water in the fridge for a while, I'm ok with it either way, but the soaking definitely seems to reduce the iron taste.

Ate quite a few in my youngers years along with a lot of beef heart...and all of it was cut in thin strips and chicken fried. Chicken Fried Beef heart was a favorite meal growing up since I thought it tasted like fried venison. Both were always fried with slices of onions in the pan at the same time, then brown gravy made from the drippings...that gravy was soaked up with homemade bread.

Man I can’t eat organs

You need to come down and I'll take you out for tripas.

That's what I'm talking about! Tripas & Mojellas.

It's time to make some more actually...

Cut in strips, dusted with flour and seasoning and then pan fried with onions and simmered in brown gravy is the way i have always eaten deer heart. This is one of the first venison meals of the season after the shot for my family.

Heart is barely an organ, in a culinary sense. It's fiberous muscle, much closer to skeletal muscle than something like liver or other organs.