Whats a good recipe for deer hearts and how does it taste?

I know people are going to think it's weired but my hunting buddies say it is edible and mighty fine tasty if done right.Whats a good recipe for deer hearts and how does it taste?
First and foremost, get rid of the gamey taste it will have from being blood-rich by soaking it in brine (very salty water) a day or two, and then draining, and then soaking it in water, to get rid of the salt...


Grind it well with the following.


Then buy a sauage mix packet and use that, maybe half half with the tongue meat (Excellent!) and or some of the tougher cuts, meat like with ligaments you wouldn't want as a roast.


If you want to be really creative, and have kept the intestines, wash them thouroghly and stuff them with above, or ask your butcher for cow casings.


DEER HUNTERS SAUSAGE DELIGHT!


I do this with elk, although anything will work.