I'm going to pickle the heart of my first deer I shot. Does anyone have any suggestions. I don't know if I cook the meat beforeI put it in the mixture or ifI put it in a can and seal it for a certain amount of time? Has anyone ever pickled venison before? Any suggestions would be appreciated. Thanks.

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This dosent appeal to me!

Cook it first (boil)then put it in your pickling solution. Try tongue too, but they need to be skinned after being cooked.

I just slice them amd fry them. I only piclel fish.

when you pickel fish do you cook the meat or do you let it sit in the can for a certain amount of time? I'm just curious is I have to cook the meat or not. Thanks in advance.

I fry the heart up the night of the kill to appease the deer gods, failure to fry and eat "the apple" the night of the kill will result in you going deerless the following year.

Pickled heart sounds nasty, the only internal organ that should be pickled is MY liver, LOL.

ewww, I don't eat organs.
Too much other great meat on there.

For many years - pickled deer hear was a staple in our camp.

Slice the heart into 1/4s - remove the inner lining - Boil it for a good long time - and slice it into 1/4 - 1/2" strips -

Pickle with 1/2 water & 1/2 white vinegar solution - and whole Peppercorns/mustard seeds to taste.

No one makes it any more at our camp - I wish someone would.!



FH

Awesome! I finally got an answer. I never thought I would find someone that has done it. Thanks! Everyone must have thought I was some kind of weirdo until now. Good hunting!