This recipe can be done with any large heart. I designed it for deer and elk, but it will work with antelope, moose, wild boar or whatever. For non-hunters, try beef heart, veal heart or lamb hearts. You don't have to marinate the meat, but it adds a lot of flavor, and helps keep it moist on the grill.
3or 4 colored bell peppers,cut into 2 to 3 pieces each
1large onion,cut into large wedges
Trim the hearts as discussed above. In a large bowl, mix 2 tablespoons of olive oil with the vinegar, Worcestershire sauce, salt, oregano, thyme and black pepper. Massage the marinade into the meat, put everything into a container that can just about hold everything and marinate for as little as 30 minutes, or as much as 2 days.
When you are ready to cook, get your grill hot. Coat the peppers and onion in the rest of the olive oil and salt well.
Grill everything on high heat. Put the hearts and veggies on the grill -- skin side down for the peppers -- and leave them alone with the grill cover open for 8 minutes. Flip everything and grill, uncovered, for 5 more minutes.
Check the peppers and onions, and when they are nicely cooked with a little char, remove and put in foil to steam. Remove any blackened skin from the peppers.
If the hearts are not cooked through yet, cover the grill and cook for 2 to 5 more minutes. If you are using a thermometer, you want to get the meat off the grill when it is 130°F in the center. You can also use the finger test for doneness. Tent the hearts loosely with foil and let rest for 5 to 10 minutes. Sprinkle with black pepper and good sea salt at the table.
A tip on the peppers and onions: Cut them in large pieces so they don't fall through your grill grates. For the onions, make sure you keep the stem end attached. And cook the skin side of the peppers first -- if you get any parts that blacken, the skin peels right off. You actually want significant blackening here, so keep your grill ragingly hot.