Remove any fat from the top of the venison heart with a fillet knife

Cut vertically through the largest ventricle down to the narrow tip of the heart

Open the heart

Cut the second largest ventricle in the same way and open again. You should begin to see that you have three flaps of meat, two thicker and one thinner.

Use this video as a guide for trimming all pieces (https://www.youtube.com/watch?v=cfxLptyBQkY)

Mix all marinade ingredients in a bowl and add meat, allowing to marinate in the refrigerator for at least one hour and up to overnight

Grill meat over a hot barbecue as you would a med-rare steak. Do not over cook or the lack of fat in the meat will cause it to be dry. Removing your meat from the grill at 125° should give you a medium-rare meat once rested.

Slice and serve with horseradish or chimichurri sauce.