Preheat your PK for direct heat cooking, about 350f degrees.
Place the tomatillos, onion and jalapenos over the coals, and roast until they blister and burn, about 7-8 minutes. The tomatillos may be ready sooner than the peppers and onion, and so they may be removed before they burst.
Once charred, put the tomatillos, onion and jalapenos into a blender. Add the garlic, cilantro and lime juice then blend until smooth. Taste, and add salt as needed, then set salsa aside.
Heat the tortillas on the grill for a minute each side to lightly blister them, then place them into foil to stay warm.
Prepare the deer heart. It;s best to approach it like a bell pepper – you want the meat around the outside, but will need to trim and discard the inner connective tissue. Slice the meat into large strips, and season with salt.
Place the strips of seasoned heart directly over the coals. It’s extremely important not to overcook the heart, as this will make it tough and chewy. Cook for 1-2 minutes per side, then remove from the heat.
Slice the heart into small pieces, and place in a tortilla then top with the salsa verde.