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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pickled Venison Heart Recipe

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This recipe for Pickled Venison Heart is from Recipes to Remember, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Deer heart
White vinegar
onion
pickling spice
salt
sugar
Directions:
Directions:
boil deer heart about 2 hrs.
slice in 1/4 in. strips
Mix one cup of broth and one cup of white vinegar and bring to boil
slice 1/2 onion
Mix 1 TBSP pickling spice, 2 TBSP salt and 1 TBSP sugar in a small bowl
layer meat, onion and salt mix in a jar
pour warm broth/vinegar over contents
let cool, cap and refrigerate
ready to eat in 2 days
Personal Notes:
Personal Notes:
Mike Cook gave me this recipe in the early 90's

 

 

 

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