i'm thinking of tring it this year on my next deer....any and all replies please..........................bob

I've only eaten the heart once, when I was a teenager, but it was excellent. The well seasoned hunter that cooked it swore by the most basic method:

Slice the heart thin, coat in saltine cracker crumbs, fry on both sides in a pan of vegetable oil sprinkle with a little pepper.

Hope this helps!

Soak overnight in salted water to draw out the blood is what I've read.Here's 2 recipes
1) Soak over night as above, then stuff with
2cups bread cubes,1 stalk dicedcelery,1 tbs chopped onion,1/4tsp marjoram,1 tbs melted butter and milk to moisten. Stuff heart and bake 350degrees 1 1/2-2 hrs Baste with juices or water. Thats how the recipe read but I would tent it with foil.
2)Pickled Heart- 3/4 vinegar to 1/4 water or to desired strenth, add some pickeling spices and sliced onion, Cut heart in half add onion,celery,and a bay leaf, simmer about 30 min or till tender,cool and slice, salt and pepper to taste and cover with pickleing liquid. refrigerate overnight then just eat at will.

Cut heart open and remove any veins and chambers inside. Soak in salt water overnight to remove any blood. Put it in a pot with enough water to cover by 1" add some salt , a bay leaf, a few peppercorns(whole) an onion quartered, and a few celery stalks with leaves . Bring to a boil then reduce heat to a simmer. Cook for about 2-3 hrs. remove heart. strain liquid . put liquid back into pot and add 1/2 cup water to which 2 tbs flour has been mixed in. increase heat while stirring in the flour mix until it thickens. slice heart and pour gravy on top. Serve with mashed potatoes and carrots. I usually cook the tounge at the same time. For the tounge remove and let cool , remove skin. refrigerate and slice like sandwitch meat when cold.

We clean the heart and slice roll in flour and fry in butter wife and kids love. Pretty much out of the carcass into the skillet....