Tonight I made venison fajitas for dinner. And as an added bonus, my fajita meat was the heart from my buck. I have never had heart before and I have to say it was really good. It is nice and firm, but very tender. I'll make a point of saving the heart out of any deer I take in the future.
This is the recipe I go for, though skipping the peppers part and just doing the heart: https://honest-food.net/grilled-deer-heart-recipe/