Pickled Deer Heart
Share in one my family's traditional Christmas dishes, one with many fond memories and a recipe that has lasted generations
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
Instructions
Prep the Heart
- 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.
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.
- Drain and cool, then slice into bite-sized pieces if needed.
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
- Bring to a boil, stirring until sugar and salt dissolve.
- Remove from heat and cool to room temperature.
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.
Notes
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