Pickled Venison Heart
Never did I imagine pickled venison heart would be the number one entry in the old blog. Number one. It has 50% more page views than the second place post. It’s one of the posts that must be moved here. Hunting is one of the methods used by homesteaders to provide meat. partnerships
[clickToTweet tweet=”I knew I wasn’t going to like venison heart but I was determined to try it. Waste not, want not. #cookingwildgame” quote=”I knew I wasn’t going to like venison heart but I was determined to try it. Waste not, want not.”]
Pickled Venison Heart Recipe – Cooking Wild Game
I knew I wasn’t going to like venison heart but I was determined to try it. Waste not, want not. I’ve been looking at recipes. Pickled venison heart? mmm…no thanks. I love cooking wild game and seldom try anything I don’t like, but this might be the exception. I didn’t expect to like heart at all but the first recipe I tried today was fantastic.
Peter did an excellent job of cleaning the deer heart for me after also field dressing the deer for me. I didn’t have to do anything more than wash it again. I cooked three-quarters of it one way and a quarter has been pickled. Yes. Pickled. I did it.
Did you just crinkle up your nose? Ya…So did I. Pickled heart? I think I’m going to like it.
Pickled Venison Heart Recipe
The venison heart I pickled was sliced one-eighth inch thin. Simmer a few minutes in water. Remove from water and cool. (I saved the water to add to the dogs’ supper.) I used about a cup of heart so there will be only two jelly jars of pickled meat.
Put 1/2 cup of thinly sliced venison heart in each jelly jar.
1/2 tsp seasoned salt (I used Lowry’s)
1 tsp pickling spices
1 pinch of garlic powder or a dab of freshly chopped garlic
Mix a brine:
1 part water to 2 parts cider vinegar. If that seems strong to you, mix it 50/50%.
Fill the jars with brine to 1/4″ from the top and close snugly. jars and store in the refrigerator. I’ll try it in a week or so. I meant to put a little onion in but forgot. I’ll do that next time.