pickled venison heart

2 servings
Venison heart
½ teaspoon Brown sugar
Small white onions
⅓ quart Cold water
½ teaspoon Salt
½ teaspoon 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 ½ 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. From: Frank Skelly Submitted By HELEN PEAGRAM On 11-20-95

Similar recipes

Random recipe of the day

Peanut honey bee's

Follow us

 Subscribe in a reader