• Team Orange Regular Contributors

    Ok for y’all out there wondering what to do with that venison heart instead of just frying it here is a recipe for you. I have been making these for about 20 years as a snack each year and they are always a hit with everyone!

    I have tried beef heart before but it is much tougher than venison and I don’t care for it as much. So, here in my recipe:

    Pickled Deer Heart
    PREPARE HEART
    -Rinse blood off
    -Remove blood inside and remove outside membrane (I slice the heart open here)
    -Boil for 10 minutes (longer if it’s a big heart, much much longer if it’s a beef heart) w/2 tso of pickling spice
    -Turn off remove from heat and let cool
    -Trim weins out and inside membrane (I trim it clean and only have pure meat nothing else)
    -Slice into 1/4 inch strips

    PREPARE BRINE
    -1 cup of white vinegar
    -1/2 cup of water
    -1/2 to 1 cup of sugar
    -1 tsp salt
    -1.5 tsp of pickling spice
    -1 sliced onion (or more if you really like them, even a piece or two of garlic)

    COMBINE
    Put heart in jars then add the brine and refrigerate for a couple of days. Open up and have a delicious snack!20190303_131125-1512x2016.jpg
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  • Team Blue

    I’ll try anything once. That said, I’ve tried heart and liver…once. Also, geoduck. lol

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