nice gun there is it a muzzle loader?
I end up not deep frying the heart was a tad tough that way. I did the following instead
trimmed all fat, veiny things, who haas, and what nots, boil some water and throw scraps in there. season the water with some,garlic salt season salt (stock for gravy later). put it in the fridge when finished
take the heart cut into thin strips and pound it to death, then dice it up wth a clever dere, throw it in a mixture of (about)
1/2 cup italian dressing
5 tb soy
5tb worshsisisire sauce
3 tb dijon mustard
5 tb hot sauce
1/2 cup vinegar
1/4 cup lemon juice
juice of one clemontine orange
a ton of garlic
marinate overnight......
finely dice up one large onion, bout 5 taters, some carrots
take your meat out of marinade, drain it. fry it in a little butter , but dont over cook ya want it a lil rare
combine uncooked veggies, cooked meat, then make gravy with the nummers left in the bottom of the pan that you fried your heart in. use the stock you made here.....by now hope it's been in the frige and yoou can skim all the fat off the top add gravy to mixture of cooked meat and veggies
now all ya gotta do is make some dough and u r almost eating.
you can be a slacker and use store bought dough or look for the recipe on here.I found a good one and its pretty easy ...just added a little garlic and some salt and pepper.
spray your pan with a lil pam and start rolling and foldin....in the oven for about 20 minutes at 400 degrees they go...brush tops with a lil well beaten eggs when they are almost done( I even season that) sometimes I even hit the tops with a lil doctored up BBQ sauce during the last few minutes.
you dont have to use heart almost any meat will do....but it turned out tender, not gamey at all