Spearchucker

We don't eat the liver anymore, but years ago that was also taken, but with all the acid rain and **** in the atmosphere that the plants absorb, we don't eat it.

Heart is great, and I keep all the hearts when its possible, we either eat it at deer camp/moose camp, or keep it for a wild meat party, or for a weekend of Sledding in the winter.

Favorite way of cooking, is to slice it in small maybe 1" thick slices, coat with white flour, and salt and pepper. Into a Hot pan with butter or Olive Oil, and fry for about 2-3 minutes a side. Just like any meat, you don't want it to be over cooked, it will get chewy.

I will also cut up and fry some Onions and Mushrooms in the same pan, either at the same time, or right afterwards.

After the Tenderloins has to be the best part of a Deer.