So tonight we tried the deer heart and my favorite cut of venison, the tenderloin! We followed Steven Rinella's grilled heart recipe (thanks BH for the suggestion). We made a simple marinade with white wine vinegar, olive oil, and montreal steak seasoning and marinaded the heart for 5 hours. We kept the heart cold prior to grilling it on really high heat from the coals. The tenderloins (tend to stick on the grill) were cooked in a cast iron skillet on medium-high heat. The tenderloins were rubbed with olive oil and coated with a spicy montreal seasoning. Both meats were cooked to rare / medium-rare. Served with sauted onions and zucchini and white corn. Getting requests to go out and bring home more hearts ! Should have thought about having a glass of red wine !