Another recipe I use to make that took a little extra work but was well worth it. I was raised never to waste any part of the deer you kill. Today there is a lot of controversy about eating deer liver and hearts. But I think if cooked properly and consumed in moderation I'm sure its ok.
I learned this recipe from a very old Maine Guide many many years ago. Everyone I have ever given a taste to has asked for the recipe and made it themselves afterward.

Pickled deer heart.

Boil heart for 2-3 hours in salt water

Let cool and save 1 cup of the liquid broth.

Combine 1 cup vinegar, 1 cup broth and 1/2 cup vinegar. Heat to a boil.

Slice Heart and 1 onion and put in a quart jar with two or three garlic cloves , add pepper to taste and a couple of bay leaves.

Pour hot vinegar broth mixture into the jar. Refrigerate over night.

Slice heart into slices and place on crackers with a little sharp cheese and beer and enjoy.