RE: Deer heart soup
I've taken fresh heart and cooked it like a roast. Here's how I did it:
Start cutting and rolling the heart out until you have a flat piece of meat. Remove all veins and grissel. Dust with flour and sear the meat in bacon grease. Roll the heart back up with strips of bacon. Tie it off just like a roast and place it in the oven at 350 deg for about an hour.
Although I love eatin freash deer heart and liver, I will not be eating any organs this year due to CWD. We've not had any confirmed case's in VA yet, but they do recommend that you don't eat any deer organs unless your sure that it's not infected with CWD.
Even though they say there's no proof that CWD will affect humans, I won't take the chance since there's a lot more tasty deer cuts other than heart & liver.