Brine it for a week. Smoke it for 6-8 hours at 225 or so.

Love elk heart, and assume antelope is pretty amazing as well.

After dipping in milk, bread it in a mix of flour, salt, pepper and garlic powder.
Then fry in butter or bacon grease. Goes great with dutch oven potatoes.

I cut up the heart and the liver into roughly equal sized packages of roughly 4 oz a piece and stash them in a separate bag. I use them diced on top of elk laap. The heart has a texture and the liver has a flavor strong enough to hold it's own. They are able to carry their own with the competing flavors of lime, toasted powdered sticky rice, mouse poop chiles, and mint.

I usually have enough for fifteen different dishes. The second generation kids call the food "strong" their parents from the old country smile and dig in, just like when they were kids. No substituting wild ingredients.

nice antelope

I would do the same as with a Whitetail's heart: slice it up and fry it with butter with salt/pepper. That, with the tenderloins makes a great victory supper or breakfast the next morning. It's doesn't sound very exciting, but the taste and texture of the heart is there and it's a favorite with my kids.

No wild game heart (or liver) goes to waste around my household. Right down to small game and game birds. Most of my big game hearts are grilled, but I'm open to anything. I'd hate to know how many 100's of 1000's of meals go to waste every year left behind in the gut piles.