LGB, since you'll bend a little, so will I. We grill all the better steaks medium rare and fry the round steak, but may have to try your pan searing method. One thing we totally agree on is just how precious that fresh venison liver is. Half inch thick slices, floured & fried until just brown, & sauted bacon & onion with it here. As far as venison heart, she pressure cooks it with bay leaf & other spices, and it makes quite a treat sliced & salted.