Sharing one my family’s traditional Christmas dishes, one with many fond memories and a recipe that has lasted generations

Every family has those holiday foods they grew up assuming everyone ate. The dishes that simply appeared each year, without question, as much a part of December as socks drying by the woodstove.
Then you get older and realize… not every household was serving pickled deer heart at Christmas time.

But ours did. And we didn’t think twice about it.

• Honoring every part of the Deer
• Equipment + Ingredients
• Step-by-Step Instructions
• Tips for Success
• FAQ’s
• Printable Recipe Card
• Closing Thoughts
• More Holiday Recipes + Handmade Goods

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A Christmastime Memory at Grandma’s Table

I remember being about as tall as the table those jars of pickled meats sat on. There were four jars lined up—tongue, heart, herring, and turkey gizzards. They naturally sat among all the Bloody Mary condiments, part of that familiar clutter only a farm kitchen can have.

I was always sneaking a few green olives or pickles as I passed by. Then one day, Grandpa offered me a little piece of each of the pickled things. To a kid, they looked a little… icky. But he stuck a toothpick in the first piece like it was a tiny fork, and I took a deep breath and started in.

Gizzards were tender but a little chewy (p.s. Turkey Gizzards are currently my kids’ obsession). Tongue—well, it felt like French kissing a cow (Grandma always left the taste buds on). I liked the pickled herring. But the pickled heart—that was the most tender and the juiciest, and was by far my favorite.

Now, I’m digging Grandma’s recipe out—passed down from her mom—and making it for my family. It’s one of those quiet traditions that carries the years with it and our favorite deer heart recipe.

Honoring every part of the animal

My grandma was a mother to many boys who hunted deer each fall, and when deer season wrapped up before Christmas, they’d often bring home the hearts. She’d pickle them in time for the holiday table — a tradition rooted in respect for the animal, the rhythm of the seasons, and the practical wisdom of keeping a family fed through winter.

Heart meat is incredibly nourishing, rich in natural protein, iron, zinc, and B-vitamins — the building blocks of energy and strength that farm families depended on. It also contains CoQ10, a compound that supports healthy muscle function. Mild in flavor and tender when prepared well, heart was an easy, everyday way for previous generations to make the most of what they had.

Carrying forward recipes like this one connects us back to that resourcefulness and the quiet, thoughtful ways our families honored the whole animal.

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How to Make Grandma’s Christmas Pickled Deer Heart

Equipment

• Glass Jars – I split this recipe between multiple mason jars

Ingredients

• 1 deer heart, trimmed
• 4 cups water
• 2 cups vinegar (white or apple cider)
• 6 tablespoons salt
• 8 tablespoons sugar
• 2 tablespoons pickling spices
• 1 teaspoon paprika
• 1 teaspoon garlic salt
• Optional: thinly sliced onions for the jars. I use yellow or white but option to use red onion.

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Steps-by-step Instructions

1. Prep the Heart

• Use a sharp knife or heavy-duty kitchen scissors to trim the heart—remove fat, valves, and any tough bits.
• Open it, rinse well until the water comes clear, and cut into 1-inch pieces.
• If you have time, soak in cold salted water for 30–60 minutes. It softens the flavor but is not required.

2. Simmer Gently

• Place heart pieces in a pot and cover with fresh water.
• Bring to a gentle simmer, not a boil.
• Cook for 1–2 hours until tender but not falling apart. This gives the heart a slightly denser texture
• Drain and cool, then slice into bite-sized pieces if needed.

3. Make the Brine

• Combine: 4 cups water, 2 cups vinegar (white or apple cider), 6 tablespoons salt, 8 tablespoons sugar, 2 tablespoons pickling spices, 1 teaspoon paprika, 1 teaspoon garlic salt to make the picking solution
• Bring to a boil, stirring until sugar and salt dissolve.
• Remove from heat and cool to room temperature.

4. Pack and Pickle

• Fill clean jars with the cooled heart pieces. Add onions if you like.
• Pour the cooled brine over the meat, making sure it’s fully submerged.
• Screw lids on tightly and refrigerate for at least 48 hours. The flavor improves with time.

*No water bath or pressure canning is needed or recommended, since the meat is cooked and the brine is acidic but not shelf-stable.

Tips for a Successful Holiday Side Dish

Vinegar: Use white vinegar for a clean, sharp flavor and apple cider for a warmer note.

Substitutions: The same brine works well with beef heart, beef tongue, turkey gizzards or a lean beef roast if you want a variation.

Additions: Option to add veggies for a pickled vegetable taste

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Questions about Pickled Venison Heart

Can You Freeze Pickled Venison Heart?

Because this recipe relies on a delicate texture and vinegar brine, freezing isn’t the best option. Freezing can change the meat’s texture, making it tougher and less pleasant once thawed.

For best results, store your pickled heart in the refrigerator and enjoy it within 7–10 days. If you want to prepare ahead, make smaller batches as needed to keep the flavor and texture at their best.

How do I serve Picked Deer Heart?

Serve chilled, right out of the fridge with rye bread, cheese, crackers, and pickles

How long can I keep pickled deer heart in the fridge?

Stored in the fridge, pickled deer heart can stay fresh and ready to snack on for up to 2 weeks and like other pickled foods, that flavor just keeps getting richer and richer!

What is pickling spice blend made of?

Pickling spice is a combination of sweet, spicy, and savory flavors that blend to perfectly pickle any vegetable or meat you are craving. Pickling spice can be store-bought or made at home with Coriander Seed, Mustard Seed, Dill Seed, Allspice, Red Chili Flakes, Cinnamon Sticks, and Bay Leaves. You can also add Black Peppercorns, Cloves, or Celery Seed. I love using Watkins Spices – our cabinet is full of them!

What nutrients does deer heart have?

Venison heart is a lean meat packed with protein, iron, and b vitamins making even a bite sized piece nutrient rich.

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Printable Recipe Card

Pin for Later!

Closing Thoughts

Venison heart at the Christmas table wasn’t strange or special—it was just one of those dishes Grandma made because her mother had made it, and because it used what the farm provided. Lean, tender, no waste. A quiet kind of tradition that didn’t need to be announced, just passed along.

Whether you have hunters in your family or are craving a new, delicious holiday dish I hope this tender side dish can add a burst of flavor to your plate this holiday season. Making this recipe? Use #heartysolrecipes to share your creation!

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Sweet and Spicy Rosemary Cashews

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