I eat the heart of my deer and have tried the hogs but I personally do not eat organs that have a purpose to filter toxins (liver kidneys).
As for the heart, here is what I do. I take a knife and cut it and roll it out, kind of like peeling and apple but about 3/8" thick. In the end you have a oval shape piece of meat about 3/8" in thick. Then I fry up some bacon (universal cooking additive). I roll the heart in flour and then sear it on both sides in the bacon fat then remove it. I lay the bacon on the heart and then roll the whole thing up like a roast, tie it off and then bake it like a roast. mmmm mmmm good !!!!!