When A. dressed out the buck he shot on Sunday, he brought in a pot containing the tenderloins and the heart. The tenderloins are just regular ole chunks of meat. Easy to cook and hard to mess up.
The heart, however . . .
I've never actually prepared a deer heart before. It's been sitting in the refrigerator while I work up the desire to do so. Any recipe that starts with "squeeze to remove remaining blood" just somehow doesn't sound very appetizing.
But the heart is a muscle like any other piece of meat once it's been prepared correctly. So here I go to pump a heart that is not my own and then cook it.
Wish me luck.
Edited to add: That wasn't bad at all. Once I trimmed away the membrane that surrounds the whole heart and then sliced off the nasty bits at the very top--presumably where the arteries and all connect--the meat was quite pleasing, actually. No sinew or bones or fat or anything difficult, just nice red meat. Way less disgusting that plucking a chicken, for sure. I ended up with probably about a pound and a quarter that I cut into small pieces. I think I'll make goulash. Ghoulish goulash? Heh.