Originally Posted by dvdegeorge
Hell ya I do!

clean heart well and cut into about 1" to 1 1/2" pieces.
Lightly dredge in flour
Pan fry in butter with sliced onions and a bit of extra virgin olive oil
Season to taste while cooking with salt,pepper,garlic powder,a dash of Thyme and Beau Monde(optional)
When almost cooked deglaze with sherry
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I cooked some deer heart like that once and I might as well have cut up my belt and tried to eat it.