How to Prepare Heart?

Clint from Similkameen, British Columbia wrote:   

Hey Brad, 

I have been hunting since my grandpa took me out when I was three. He made some spectacular liver when I got my first moose. He used onions, garlic, and a bunch of other ingredients that I do not remember (I was five). He passed away when I was eight, and my grandma does not know his recipe for spectacular heart and liver. 

Now that I am older and have a family of my own, I was wanting a new way to cook liver and heart up. I do the old style "flour-salt-pepper" and the "garlic butter" style, but I wanted to know if you knew some spectacular way to cook up liver and heart. 

Clint,

I can advise you on heart, but liver has never been one of my favorites!

I always prepare heart fresh and in a hot skillet with pure butter! Brown and serve it with caramelized onions and peppers! I love smoked venison heart! It's been tops on my list for a Butcher Block video segment! I smoke mine in a Bradley Smoker, then thin slice it with a Weston Meat Slicer and add a little Hi Mountain Trail Dust seasoning, and it's perfect!

Thanks for the question, and I wish I had some fancy reply for you, but sometimes simple is best!

Brad Lockwood
Outdoor Edge's LOH TV