- Begin cutting the venison heart along the seam that winds around one side of the heart. Cut slowly as you work your way through each ventricle until you can open up the heart so that it lies flat. To make the thick side lie flat, make shallow, vertical cuts. Trim off valves, strings, and silver skin. Rinse the heart and pat dry with paper towels.
- In a bowl or zip-top bag, combine 1 teaspoon of kosher salt, red wine vinegar, Worcestershire sauce, onion, garlic, and brown sugar. Add the trimmed heart to coat and chill for at least 4 hours or overnight. Flip halfway through.
- One hour prior to cooking, take the heart out of the cooler. Gradually heat a 10-inch cast iron pan for medium-high heat cooking. When hot, add 1 to 2 tablespoons of oil to coat. When oil shimmers and slightly smokes, add eggs and leave undisturbed to fry until bottoms and edges turn golden—they should easily release at this time. Remove eggs and set aside to keep warm.
- Take the venison heart out of the marinade and pat completely dry with paper towels. If needed, move the cast iron pan off the heat to keep the oil from burning until ready. Sprinkle cracked pepper over the heart and sear on both sides until browned, about 3-4 minutes each side—heart should be served pink or red. Remove from heat, tent with foil and allow to rest for 5-10 minutes.
- Combine the green herb sauce ingredients and season to taste; add more oil if desired. Slice venison heart thinly against the grain and on the bias. Serve sliced heart with fried eggs, green herb sauce, and toasted bread.
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