Ive frozen them a couple times, they were fine. Like others, its usually the first thing that gets eaten for me and my kids. I cut off all the thick white fat, and then butterfly it open, it opens like a book almost. Then, carefully cut out all that webbing looking stuff, as it can be really tough. You can feel how hard the webbing pieces can be. My favorite way to do it is to just salt, pepper and throw on a hot grill for a couple minutes to a medium rare. My son and I have cooked several of his kills' hearts over a campfire, with the meat pieces wrapped in bacon. That right there is some of the best food memories I have!
FYI, I dont have pics of how I do it, but this website shows basically the exact same process that I was taught years ago and how I do mine. https://honest-food.net/how-to-prepare-deer-heart/
FYI, I dont have pics of how I do it, but this website shows basically the exact same process that I was taught years ago and how I do mine. https://honest-food.net/how-to-prepare-deer-heart/
