Finally made deer heart. I used EVOO, balsamic vinegar and fresh rosemary for a marinade. The idea was to quick sizzle the cubes of heart in EVOO just a few minutes and that's what I did. I didn't really care for the slight sweetness from the balsamic vinegar. I did add some shallot and de-glazed with a bit of red wine, so maybe that contributed.

But, the pleasant part was the mild flavor and tenderness of the meat. It had the texture of filet mignon, really nice. I'll go savory with some of the suggestions here the next time. You could just about cut the heart in 1/2 inch slabs and season and fry as you would a steak. Butter and mushrooms would fit the bill. Delicious.

[Linked Image from i.imgur.com]