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LOCATION: Recipes >> Preserving Meats >> Venison Heart 01

Print this Recipe    Venison Heart 01

Pickled Venison Heart

1 venison heart
1/2 ts brown sugar
3 small white onions
1/3 qt cold water
1/2 ts salt
1/2 ts black pepper
white cider vinegar

Set aside 1 quart jar. Boil venison heart in kettle filled with
enough water to cover heart. When water starts to boil add brown
sugar and boil until cooked through, 30 to 45 minutes. Drain heart
and cool in refrigerator. Dice heart into chunks, slice onions in
thin slices. Mix onions and meat and place in quart jar. Add 1/2
quart cold water. Put in salt and pepper. Finish filling jar with
white cider vinegar. Place cover on jar, shake twice and place in
refrigerator. Leave two to three days and then enjoy. Water and
vinegar mix can be changed to suit your own taste.

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