My Deer Heart Recipe (or any game)

[Etter1]

#3053

I’ve done this with both deer and bear hearts. If you are from the northeast, you’ve probably tried this a time or two. It sounds gross to a lot of people but I promise it’s delicious.

PICKLED DEER HEART

1. Remove heart from chest cavity and boil for 30 minutes to 1 hour.

2. Let cool then trim off any hard outer layer and slice into 1/4″ strips. Discard any heavy clotting or plaque then set aside.

3. In a medium sauce pan, mix your brine using a 50-50 water to apple cider vinegar mixture.

4. Heat and dissolve cane sugar into the brine until it is slightly sweet.

5. Let cool and then pour over heart strips in a large jar or tupperware container. Add as many sliced onions as will fit in the brine and then add 1-2 cloves minced garlic.

6. Let sit in fridge for at least ten days, but it will be good for months.

Enjoy! It’s great for sitting at deer camp and playing cards or just hanging by the fire. The onions are my favorite part.

ps- use vidalia or peruvian onions if available

[tailfeather]

#16230

I’ll second that this is good stuff. I’d prefer it with lots of onion and more garlicky (is that a word?) than sweet. I’d never had it before Etter brought it to camp a number of years ago.

[Stephen Graf]

#16808

Not much meat in a deer heart. I would think it best to save up 3 or 4 and do a batch… Sounds like I’ve got something better to do with the hearts next year than just make mustard sandwiches! Thanks for the recipe 😀

[Ben M.]

#18299

I just whipped up a quart jar of this recipe using a cut of round roast.

[Etter1]

#18449

Prairie Prowler wrote: I just whipped up a quart jar of this recipe using a cut of round roast.

I’m sure it’ll be delicious! Just slice it thin.

[Author]

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