I've got a couple of deer hearts in the fridge soaking in salt water. I want to cook them up, but wanted to check with you trusted cooks first. I've tried the slicing/seasoned flour/frying method and it wasn't great. I'd like a stuff and baked recipe, so watcha got that is proven to be delicious? Thanks!

If you haven't already et them here is a way that I like. First par boil or pressure cook so they aren't so rubbery. Then chunk them up and add them to some good stuffing. Stove top will do in a pinch but homemade is way better.
Run the dish in the oven at @325 for twenty minutes or so.

There is a crock pot way to do this if you don't want to pre cook.

I haven't et them yet. I was waiting to get one ready for lunch after seeing what you guys suggested. I have the chance to try two different recipes. I've got stove top in the cupboard, but have the know how to make good homemade stuffing, just don't have the time to do it today.

Well, the first attempt is in the crock pot. 1/2 a box of Stove Top prepared, heart cleaned up and chewy stuff cut off. Stuff with Stove Top, tied with twine, dusted inside with sage, salt, and pepper, dusted outside with salt and pepper. I'll let you know how it turns out at lunch!

I et one last week...the day after it stopped pumping. I sliced it up and fried it in butter and leek powder (I make this myself...AMAZINGLY potent stuff!)

Then onto some good rye bread with spicy mustard.

Thought it was one of the best heart sandwiches I've ever eaten to be honest.

Hope you get some more info here, because I have one, too. Meanwhile I'll do a search since I know this has been discussed before. OTOH, the search function is lousy here.

Cut in small chunks
Salt pepper
Copped onions and jalapeno
Butter

Wrap in foil, toss in ashes or on grill for an hour or so.

I soak them in red wine over night. Dry them and lay out on a paper towel for a bit. Slice thin and quick saute in butter. Ahead of time saute' some onions and mushrooms and set aside. After sautéing the thin sliced heart pieces, deglaze the pan with your left over wine that was used for the marinade. Throw the mushrooms and onions in the pan with the wine and reduce. Serve the sliced heart with the mushroom reduction.

Key note....Should be served rare to med rare so that it doesn't turn out tough.

Check this one out: http://honest-food.net/2012/06/13/grilled-deer-heart-recipe/

Hoping I can give it a shot tomorrow.

I never used to like hearts (whitetail deer, moose, or caribou), but I have had smoked moose heart that was out of this world.

It must have had quite a heavy brining before smoking -- eating it was a little like a very nice smoked ham. Eating just one slice was like trying to eat just ONE potato chip -- could not be done!

John