Anyone pickle deer heart? - The HuntingPA.com Outdoor Community
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post #1 of 16 (permalink) Old 11-19-2018, 11:28 AM Thread Starter
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Anyone pickle deer heart?

My family has done this for years and I’m looking for a way to change it up some on my next batch. We cook(boil) the meat and cut. Layer it in jars with a onion slice every once in a while then fill the jar with vinegar and some salt ant pepper. Pretty basic but very good. I like to try and add some flavor or maybe heat to it. Any ideas? Anyone do it different?
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post #2 of 16 (permalink) Old 11-19-2018, 11:31 AM
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Pop a couple of hot peppers in it.

When you are up to your butt in alligators, it is hard to remember your intent was to drain the swamp. Stay focused!
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post #3 of 16 (permalink) Old 11-19-2018, 11:34 AM Thread Starter
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Originally Posted by Woods walker View Post
Pop a couple of hot peppers in it.
ya I thought of that and maybe even some garlic. I was kinda hoping someone here did it that way for some guidance. I make mine in pint jars cause the wife and kids don’t like it so I may try a few things and see what happens
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post #4 of 16 (permalink) Old 11-21-2018, 09:01 PM
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Haha !!! Nope.

They don't last long enough around here to make it into the pickling jar..... My mom will toss 3 or so in the pressure cooker on a weekend. Pull em out, slice em in about 1/4"-3/8" slices.....salt & pepper em warm and.....


Mighty fine snappin' !!!
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post #5 of 16 (permalink) Old 11-21-2018, 09:07 PM
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Like W W said, pop a few dried cayenne peppers and a couple cloves of garlic in there... or a tsp of sriracha.
Tried adding jalapenos, didn't transfer as much flavor as I'd hoped.
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post #6 of 16 (permalink) Old 11-22-2018, 05:24 PM
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I have always wanted to try it. Everyone i talk to love it. If i get one or 2 this year i am hoping to pickle a heart and give it a try. they way everyone talks i wont be dissappointed.

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post #7 of 16 (permalink) Old 11-23-2018, 10:51 AM
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I use cider vinegar, pickling spice, garlic, black and red pepper and a bit of salt. Pickled deer heart is 1 of my favorites
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post #8 of 16 (permalink) Old 11-23-2018, 11:32 AM Thread Starter
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Thanks guys. I looked up a lot or recipes online and most are similar. If I can get enough hearts I’m gonna try a few different ones. If not maybe I’ll go buy a beef heart to experiment.
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post #9 of 16 (permalink) Old 11-24-2018, 05:53 AM
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Quote:
Originally Posted by TEC View Post
I use cider vinegar, pickling spice, garlic, black and red pepper and a bit of salt. Pickled deer heart is 1 of my favorites

This sounds very much like the recipe I got off of the internet.
I have four deer hearts soaking and haven't tried it yet, but maybe today is the day to do so.
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post #10 of 16 (permalink) Old 11-24-2018, 06:25 AM
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My Dad's Recipe

I have a simple recipe from my Dad & I have always looked forward to venison deer heart.

Try it, you'll like it.



1. deer heart
2. Cider vinegar
3. cooking onions
4. pickling spices
5. salt

Slice heart in half but not completely through (top to bottom).
Clean veins and fat.
Boil whole for 1-1 hours
Add water to cover plus a little salt
Skim as boiling
Remove from water and let cool before slicing in pieces

Pack in either pint or quart glass jars
Qt 1 tsps. Pickling spices
Pt tsp pickling spices
Also put in raw onion rings

Brine solution (quart batch)
2 c water
1 c cider vinegar
3 tbsp salt
Boil for 4-5 minutes then pour boiling brine over cold pack (heart, spice, onion)
Place jars in warm water to prevent cracking
Pint usually takes c brine
Quart usually takes 1 c brine
Cap immediately and let stand at room temp until cool.
Store in cool place for 3-6 weeks


If seal not broken, refrigeration not necessary.
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