Well I turned 61 this year (11-30-44) and I have been eating deer liver and heart since I was 7 years old. I grew up in Western Colorado and we always kept the heart and liver for sure.
The liver can be sliced into thin pieces (1/4-3/8 inch) and seasoned with a little salt and pepper. Then run each piece through some bread crumbs. Fry slowly until the bread crumbs turn brown on one side then turn over and brown the other side and it is ready. The worse thing to happen to good liver is it is cooked to long and becomes tough. So the crumbs are the timer. Use low heat to cook. Huuuummmmmmmm good!
Try taking the heart and cut into two pieces. Clean it out real good. Then stuff each side with corn bread stuffing and bake in the oven on about 325 until the heart is tender. then slice pieces of and go to it! Or cut the heart into real thin slices and deep fry. maaaaan it is good!