RE: Pickled Hearts
Pickled Venison Heart - submitted by Colleen Russell one deer heart
white vinegar
celery seed
dill seed
mustard seed
Boil heart in salted water until fully cooked. Slice thin. Place slices in jar with enough vinegar to cover and approximately 1 teaspoon of each pickling spice. Refrigerate and let stand for about 2 weeks. Enjoy!!
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Pickled Venison Heart 23232
yelor103
1 Venison heart
1/2 ts Brown sugar
3 Small white onions
1/3 qt Cold water
1/2 ts Salt
1/2 ts Black pepper
White cider vinegar
Set aside 1 quart jar. Boil venison heart in kettle filled with enough water to cover heart.
When water starts to boil add brown sugar and boil until cooked through, 30 to 45 minutes.
Drain heart and cool in refrigerator. Dice heart into chunks, slice onions in thin slices. Mix
onions and meat and place in quart jar. Add 1/2 quart cold water. Put in salt and pepper.
Finish filling jar with white cider vinegar. Place cover on jar, shake twice and place in
refrigerator. Leave two to three days and then enjoy. Water and vinegar mix can be changed
to suit your own taste.
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