Indigenous people of America believed that eating the heart of a harvested deer transferred the spirit of the deer to the hunter. Whether one believes this or not, venison heart is an excellent source of vitamin B, protein, and has little fat.
Once the deer has been field dressed, cut the heart and the liver from the gut pile. I always keep a gallon size zip lock bag in my pack to place them in. When you get home place the bag in the refrigerator until you can clean them up. Clean the heart by cutting it in half and remove all the veins, arteries, and fat. Rinse with water and cut away any damaged parts.
I like to marinate and grill the heart. Cut the heart into 1 inch pieces. Marinate the pieces in 1 cup of balsamic vinegar, some fresh thyme, and salt and pepper. Marinate for about 24 hours. Grill the venison heart pieces on medium high to high for about 3 minutes and then turn for another 3 minutes or so. I like to do it skewer or kabob style.
If you have a way you like to prepare venison heart, let me know in the the comments section.