I am on a quest not to waste any part of the animals we harvest. I ate a few bites of liver before this. I am not a person that cares for organ meat, but am trying to learn to eat it. The liver was actually sweet tasting. It is the consistency that is difficult to deal with.
I had my husband save a couple of hearts from the deer to try. He and my son thought I was crazy and this was better off being dog food. Poor doggies, they are going to miss out now. I am so glad I did some research before cooking. A lot of people say to slow cook or pressure cook. That is what I thought would be the best too. Since technically the heart is a muscle and an organ. A muscle that works 24/7 365 days a year just had to be tough right? Boy was I wrong. I found a great recipe at this very good site: http://honest-food.net/2012/06/13/grilled-deer-heart-recipe/ I cleaned out all the valves and chords. Cut it in 4 pieces long ways and marinated. Marinade is olive oil, red wine vinegar, oregano, thyme, garlic, black pepper and worchestire sauce. You massage it into the heart and let it marinade at least 30 minutes – longer is better. I put mine on skewers to prevent it from falling through the grill. Get the grill really hot and char it on the rare side. Yum yum; it was tender, juicy and tasty! Those puppies are going to miss out now – all the hearts are for me. Full recipe is at the link with a lot of other recipes too.