We had some New England trappers here one year staying and trapping on the land I hunt. Interesting characters that would clean our deer for us if we gave them the hearts and livers. Couldn't beat that since it was and still is throw away parts to me.
The hearts were their favorite. They would slice them and then just sautee them in a skillet with butter, bell pepper and onion. They raved about putting the leftovers on a sandwich the next day with a lot of mayo.
Being polite one day, I broke my usually steadfast rule against eating innards and tried a piece when offered. Tasted OK, like any other deer meat, but very chewy is the only way to describe it.
