Offal is awesome!!

Heart, cut into 1-inch cubes, salted and peppered.

In a dutch oven, brown bacon and onions and halfway thru add the deer. Cook on medium high till the meat browns.
While the meat browns mix well together with a good splash of non-scots whiskey, about 2 cups of sour cream and an egg yolk.
Add 3-4 diced tomatoes to the deer in the pan along with a half cup of chicken or beef stock. Braise, covered and on low heat, for an hour and a half or until the meat is fork tender. You can add more stock if the braising liquid seems too dry. Low heat is key.
When the meat is done, stir in the sour cream mixture and about a tablespoon of Italian seasoning. Keep on the heat just long enough to thicken the sauce.
Serve over rice or other starch. I use quinoa in place of rice.
Works great with beef or any other ruminant heart in place of venison.