All right, I have to go right to the heart of the matter....it's the heart. And tradition is that I serve the heart the night of the kill. There are two "seams" running slightly diagonally down the heart delineating between chambers of the heart. Take a razor sharp knife and follow the smaller of those two seams. Follow it in, and keep fileting your way through. Eventually it opens like a scroll and you have a long rectangular steak. Trip out all the strands and blood vessel bits, season with Montreal steak seasoning and lay over very very hot coals (preferably 2" squares of hickory burned down to coals) for about 3 minutes to a side. Serve with anything you like, so long as a glass of inky dark Malbec is at my left hand.
I need to do a video of how I filet a heart. Hope I draw a deer tag this fall, so I can do that. Neat trick taught to me by my buddy, Mikey! (Semper fi, you jarhead inkslinger, happy Fourth of July)