I wish I could help-grandmother probably made them in the pressure cooker, along with pigeons, roosters, etc- saw a lot of Google recipes mostly slow cooker or oven stuffed with lots of gravy- the heart is one of the toughest organ meats there is-marinade?
Sounds like a good time to experiment having no cost to you involved. Saw one recipe involving cutting into strips like fajitas.
Interested in what you come up with. We have a section at the Food for Less with the "wierd cuts" of meat-kidneys, tounge, beef heart, goat meat strips, etc.
One of the reasons I got my smoker was to make cheaper cuts of meat taste good. Oddly enough, the once-cheaper cuts aren't so cheap anymore.
In my copy of the original "Mountain Man" I remember him making boudins-stuffing some casings with equal portions of liver, brains, heart, tenderloin,kidneys, wild veggies and roasting over hot coals.
BTW advertising it is heart will practically insure the family won't eat it. Cook it in a clandestine manner w/o witnesses and call it-ground something or call it "time to eat", anything but heart. (I had 2 teens at one time)
Good luck and post your results please whatever you decide