Pickled Deer Heart

[Deleted]

I have a simple recipe from my Dad & I have always looked forward to venison deer heart.
Try it, you'll like it.

1. deer heart
2. Cider vinegar
3. cooking onions
4. pickling spices
5. salt

Slice heart in half but not completely through (top to bottom).
Clean veins and fat.
Boil whole for 1-1 ½ hours
Add water to cover plus a little salt
Skim as boiling
Remove from water and let cool before slicing in pieces

Pack in either pint or quart glass jars
Qt – 1 ½ tsps. Pickling spices
Pt – ¾ tsp pickling spices
Also put in raw onion rings

Brine solution (quart batch)
2 ¼ c water
1 c cider vinegar
3 tbsp salt
Boil for 4-5 minutes then pour boiling brine over cold pack (heart, spice, onion)
Place jars in warm water to prevent cracking
Pint – usually takes – ¾ c brine
Quart – usually takes – 1 ½ c brine
Cap immediately and let stand at room temp until cool.
Store in cool place for 3-6 weeks

If seal not broken, refrigeration not necessary.

[davet]

Sounds like a great camp snack.....along with a good beer....or my liking....wine. (RED)

[blackbruin]

We use a simple brine, dont care for pickling spices, works for hearts or beets and eggs.

1/3 cup
Water
Sugar
Apple cider vinegar
Done...lol