Save the heart
I've never been much for eating organ meat, but I hate to waste any part of my wild game. The last few years I have been experimenting with cooking the heart. This year I think I nailed it. The heart had great flavor, it was not tough and didn't taste gamey or liver-like.
1.Remove the fibrous pericardial sac from the heart while it is still warm. 2.Cut off the top(atria) portion of heart and apex at bottom. Clean and flush with cold water. Soak in salt water if necessary for several hours if you were not able to clean right away. 3.Slice heart into 1/2" to 3/4" thick rings 4.Marinade overnight in; Olive oil, Balsamic vinegar, fresh ground black pepper, garlic, rosemary. 5.Get your grill or skillet hot, hot. Sear on both sides for 2.5 to 3 minutes. 6.Remove from heat, cover, let rest for 10 minutes. Salt to taste.