Hunting Washington Forum
Community => Butchering, Cooking, Recipes => Topic started by: Machias on October 26, 2014, 06:39:22 PM
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One of my favorites. I cut off all fat, veins and heart chamber material. Then I cut in long thin slices. I put them in some salt water and bring to a boil for about 30 minutes, skimming off the foam that forms on top while it's boiling. Then I rinse the meat in cold water and drain. I put those in a mason jar along with 3 cups of apple vinegar, some pickle juice, two or three garlic lobes, couple of tablespoons of honey, couple of small white onions, seasoning salt. Fill it up with cold water, shake it up and put in the fridge for a week. You can add whatever you want to suit your taste. Suggestions, bell pepper slices, jalapeno peppers, other spices, etc... Soooooo good you'll never throw out another deer heart.
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My brother did one this year, it was pretty good.
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Got one in the deep freeze. Gonna have to try it!
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How long can you store it this way before it goes bad?
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Not sure, it never last long once it's opened.
