Heart has always been my favourite cut on any animal. I happened to find a deer heart rolling around so decided to try a new (to me) way of cooking it.
First the heart was soaked for two days in brine in the fridge. Then simmered in broth for three hours.
I was lazy cleaning the gristle and grease off. Some recipes call for it, I just pick the stringy bits out when cutting the meat.
A dollop of horseradish on each sliver placed on a slice of good sourdough bread. I'm afraid this won't last 'til tomorrow.