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Just cooked some up, cut away everything but the heart muscle, then cut that in bite size pieces, brown in olive oil, after browned add cut up onion, salt, pepper and worcestershire sauce, (or your favorite sauce), then let simmer till done, if needed add a little water. For the spears I just brown 2min on each side in a little olive oil, then one more minute and done, mmmmmmmm enjoy..

You could also do this with other venison cuts.
 

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When I read this first I had to laugh as the backyard deer come up to my deck and eat asparagus spears most evening.

So I didn't recognise the recipe.

I do my deer hearts in a crockpot with celery soup.
 
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