Pickled Deer heart- Remove the outer skin like covering from the heart and remove the fat
· Boil heart in water for at least an hour to ensure the heart is cooked through
· Slice thinly and remove any blood.
· slice an onion and clove of garlic
· Combine onion, garlic, and sliced heart in a mason jar
· Add a mixture of ¾ vinegar and ¼ water
· Add tsp of salt and pepper or to taste
· Optional: Tsp of sugar
· Seal the jar and shake the jar to mix- Allow the jar to sit for a few days and serve
Do you have to refrigerate it or process it, or is it preserved well enough by the vinegar?