Back in my much younger days - about 5 years old my grandfather and I enjoyed Scrapple, Souse, and Head Cheese. Grandpa died and later when I learned the ingredients I decided to go with better cuts of meat.

I put the heart right along with the liver and the rest of the organs.
Shoot a bigger deer and get an extra pound of meat.

I just had one for lunch. Pressure cooked for 20 minutes with onions. Good sandwich but a little chewy. Could have gone another 15 minutes.

Slow cooker until done slice it up and put a little yellow mustard on it. Also very good hot or cold in a sandwich. My daughter and I will fight over it.

pressure cook for an hour slice and eat.

That’s the way I do tongue. Skin peels off and slice up thin. Very good with any kind of mustard on a cracker or just stuff in mouth! lol

This is how my grandmother used to do it. If i shot a deer, the first thing she would say is "did you save me the heart"..