After thoroughly washing the heart I slice about as thick as my little finger. I put the slices in a zip loc bag with flour sea salt and coarse ground pepper, close the bag and shake till coated. Melt some bacon drippings in an iron skillet add the heart and fry till browned on both sides.
Simple, easy and you taste the flavor of the heart instead of masking it with a handful of spices. I'll try this one. Thanks.
BP...
