My favorite part of the deer. I had it for lunch today! I'll wash it well to get all the blood out of it then soak it in milk overnight. To prepare I'll cut all the grizzle, the valves sticking out as well as the fat that circles the top. Slice into thin sections, being sure to remove the spider web of ??? that you'll see inside. I'll then fry up some garlic, onions, carrots, baby spinach, celery and mushrooms in olive oil, then add the heart when these are almost done,(the heart cooks quick). Maybe even throw in a bit of hot pepper if I'm in the mood. I'll have this over brown rice with some salsa. Simply fabulous. Of course using butter instead of olive oil is an option. As for the liver .... I love liver, beef liver and chicken liver but I have tried deer liver every which way possible, breaded and fried, baked, sliced thin, chunks, whole you name it and everytime is has been the most discusting thing I've ever tried to eat. So now it stays with the gut pile.