I totally agree, I think it IS the best part!
The last buck I killed, in all the excitement, I left it in the woods. That night when I realized it, man was I pissed at myself [:@]

i tryed it once first mule deer,didn't like it

I never tried it. If someone else would make it I would try it. I don't think that I could cook it then eat it. I am not going to knock it since I never tried it.

A few years back I shot a very nice 7 point. Two other hunters came by after I field dressed the buck and asked if they could have the heart. I told them they could have it. He skinned the heart and placed it in a plastic bag and they were off. He told me that he thought it was the best part of the animal. I don't know about that, It is hard to beat some good back strap!

Some guys I used to hunt with ate it all the time. They would boil it with some secret spice mixture for a while and then fry it up with some onoins.

It was really delicious.

I have a friend who alwaysask me to save the heart and liver from my deer, He uses thempickeling, I've had some and it's not bad. I never have learn to pickel them myself.

To me it seems very similar to one of the back strap tenderloins.

We took one out of my archery buck a few years ago (3.5 yr old), and it seemed to be a lot harder to chew than one out of a doe.

I used to eat heart and liver too, but quit it now..ain't good for ya..so they say.

I still bread and fry up a batch here and there. But I was told it was full of cholesterol? But I can't imagine it would have more than a big ole ribeye. And I still eat them too.

Only thing I don't bother with is the ribs.

The dogs get the heart, liver and kidneys. They love it.

The heart is much like the backstrap ..... if you guys never tried it, you need to .....yummy