butch Yeah, you gotta post pics or at least how you think they came out!
Pickled Venison Heart
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
-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
-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)
Put heart in jars then add the brine and refrigerate for a couple of days. Open up and have a delicious snack!
I’ll try anything once. That said, I’ve tried heart and liver…once. Also, geoduck. lol