can't say as I've ever had venision heart, but buffalo heart we've eaten a several times...
clean & slice the heart into steaks ( ours are normally 3/4" thick or so ) put in a large zip lock bag, add a bottle of Italian salad dressing, & merinate for a couple days in the fridge... cook to taste on the grill like you would any other beef steak ( I use apple wood )
mmmmm... got me hungry for one right now... I'd guess deer heart would be the same, only smaller
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