1 venison heart
1 c. red wine
2 tbsp. vinegar
1 tsp. salt
2 peppercorns
1 tsp. prepared mustard
1 med. size onion, sliced
1 bay leaf
Flour
2 tbsp. butter

Split heart in half (top to bottom), remove all vents and ducts, and soak halves in a marinade of wine, vinegar, salt, peppercorns, mustard, onion, and bay leaf. After marinating, roll hearts in flour and place in butter in a hot skillet. Sear thoroughly. Reduce heat slightly and cook about 5 minutes. Serves 4.