If you’ve never eaten heart you are missing out, it’s good if done right.

Mmmmm… my mom used to make pickled venison heart when I was little. I love it and thought I would share the recipe. My moms side of the family is from the U.P. of Michigan and we LOVE to eat the pickled onions with the heart! Enjoy it.

~Jeff

Pickled Venison heart recipeIngredients:

  • 1 venison heart
  • 1 Head of garlic
  • 2 small onions
  • 3 cups vinegar (apple cider)
  • 3 tablespoon of pickling spice (to be divided into 1.5 portions)
  • 3/4 cup of sugar
  • 1/2 tablespoon or teaspoon (depending on taste) Lawry’s Seasoned Salt
  • 1 mason jar

Directions:

  1. Boil heart in 8 Qt. water with 1.5 tbsp. pickling spices and 1 chopped onion for approximately 1 hour.
  2. In a separate pan, combine: 2 cups of water, 3 cups of vinegar, 1.5 tbsp. of pickling spice, 1 chopped onion and 3/4 cup of sugar.
  3. Bring the separate pan to a boil. Then, remove it from the heat source.
  4. Slice the boiled heart into bite-sized pieces.
  5. Add heart pieces to mason jar.
  6. Pour finished brine into mason jar, including onions.
  7. Shake the concoction and refrigerate it for 24 hours.

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10 Comments

  1. I'm a fan of deer heart…. call me weird but I love it. Here's a recipe for pickled venison heart (works for elk too). -Cory Glauner

  2. Cory Glauner at 5:29 pm

    IBe Outdoors I don't mind it that way myself…

  3. Cory Glauner at 3:04 am

    No, didn't make it…

  4. Mandi Spitler at 12:01 am

    Do u keep thr heart raw?

  5. BettiAnne Major at 8:26 pm

    Hmmmm this was so good! Usually just marinated in apple cider vinegar in fridge overnight then pan fried in coconut oil with onion,garlic and salt and pepper, ONLY till just about done tender, cooks still as you serve us know!

  6. can I can this? water bath or pressure??

    1. Cory Glauner at 9:57 am

      Honestly… I’m not sure…

  7. Mac at 8:51 pm

    I tried the recipe tonight and wow, it was WAY too salty. Ruined the meat. I can’t even taste the pickling spices because the salt is so overwhelming. I have pickled other foods with no problems. I used a tablespoon of the seasoned salt. I think the culprit is the 1/3 cup pickling salt. Wow. Even the onions make you want a drink! Shockingly salty.

    1. Cory Glauner at 8:38 am

      When I did it a few years ago I didn’t have that problem… sorry to hear that.

  8. Cory Glauner at 1:02 pm

    I love me some heart! Great recipe.

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