My Dad and I always save at least one heart a year, as long as it doesn't have a Striker hole through it!

We remove all the vales, etc. then slice it thin and pan fry it in butter. We usually eat it on bread.

Tyler

first i soak the whloe heart in salt water for 1-4 hrs. then i slice mine to 3/8" thick. roll them in flour and pan fry them in evoo with onions. they cook fast and if you over cook them they will get dry and rubbery. cook them right and they are the best sweet meaty/livery tasting slces.

Dear heart stew, just eliminate the valves and such.

Don't forget the liver! Since all of this isn't the best cuts of the animal to begin with...we just fry it up in some bacon grease. Slice it thin and remove the nasty stuff.

Heart, liver and onions...the hors do vors of opening day!

wow these sound like awesome recipes i will have to try one if my family or i get a animal