1    Venison heart
1 md Onion, sliced
1 ts Prepared mustard
1 ts Pickling spice
1 ts Salt
3 ts Wine vinegar
1 c  Red wine
Flour
2 ts Butter

Split heart in half. Remove all vents and ducts.
Misx onion, mustard, pickling spice, salt, wine
vinegar, and wine in large glass bowl. Soak heart in
marinade overnight. Dredge pieces in flour and fry in
butter over high heat. When both sides are browned
reduce heat and continue to cook 5 to 10 minutes
longer.