This is the kind of special dish you only get to make once or twice a year since it requires so many hearts to make, and each bird you bring down only has one.
It’s a good idea to bug your friends, family, and hunting buddies for their hearts and organs if they’re not going to use them—that way, you can collect a bigger bag of them to make this dish with.
Since hearts benefit from short cooking times with high heat, stir-frying is probably one of the best ways to cook them. Once you try this dish, you’ll never leave the hearts in the field again!
Note: if your hearts vary significantly in size (e.g., duck and goose), cut the larger ones in half to make everything similar in size. This will help everything finish cooking at the same time, avoiding chewy, over-cooked hearts.
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