Preparation
First rinse heart in cold water, both outside and in the veins. Cut off the cap of the heart to rid the meat of excess fat. Then remove the ventricle. Everything else is edible. Chop into slices against the grain. Note: the tip of the heart is the most flavorful part!
To prepare flour mixture take 1 cup of flour and mix in 2 teaspoons of salt and 2 teaspoons of pepper.
Heat a skillet on high, and make sure to wait until the pan is hot before cooking.
Cooking
Move around heart pieces in the flour mixture till both sides are covered. Place into the pan and cook for roughly 3 minutes a side. When you see blood rising to the surface then you know it is time to flip. The outside of the heart slices should be browned and crispy, but the inside should remain raw.
