Pickled Venison Heart

Pickled Venison Heart


  • 1 venison heart
  • 1/2 ts brown sugar
  • 3 small white onions
  • 1/3 qt cold water
  • 1/2 ts salt
  • 1/2 ts black pepper
  • white cider vinegar


Set aside 1 quart jar. Boil venison heart in kettle filled with enough water to cover heart. When water starts to boil add brown sugar and boil until cooked through, 30 to 45 minutes. Drain heart and cool in refrigerator. Dice heart into chunks, slice onions in thin slices. Mix onions and meat and place in quart jar. Add 1/2 quart cold water. Put in salt and pepper. Finish filling jar with white cider vinegar. Place cover on jar, shake twice and place in refrigerator. Leave two to three days and then enjoy. Water and vinegar mix can be changed to suit your own taste.

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This receipt is very similar to one I have used in the past, my companion hunters thoroughly, so I thought I would give this a go!


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