Pickled deer heart is one of those old-fashioned recipes you’ll hear about in hunting camps, passed down as a way to use every part of the deer. In my opinion, this is the right way to do it. A quick poach firms the meat without turning it rubbery, then the vinegar brine does the rest.
Plenty of recipes will have you simmer the heart for under an hour, which makes it tough. While some call for braising it until it loses that distinct venison flavor. In my opinion, both approaches miss the point. With this method, the heart remains tender, full of character, and absorbs the tang and spice of the brine without being diluted.
The result? An old-school pickled deer heart that tastes the way it should. Bright, clean, and ready to eat straight out of the jar.
If you need help with processing hearts, check out my guide on how to prepare deer heart.
What Is Pickled Deer Heart?
Pickled deer heart is exactly what it sounds like. Venison heart that’s lightly cooked, then packed in a vinegar-based brine with spices and vegetables. The process is rooted in old-school preservation, but today it’s more about flavor than storage.
The taste lands somewhere between tangy charcuterie and classic pickled vegetables. The heart itself is firm but tender, with a rich, meaty bite that stands up to vinegar and spice better than most cuts. It’s a recipe that honors the animal while delivering something that feels both rustic and refined.
Key Cooking Tips for Pickled Deer Heart
Don’t Overcook the Heart
The biggest mistake I see is recipes that simmer venison heart until it’s tough, or braise it so long the flavor gets washed out. The proper way is a quick poach. 1 to 2 minutes in salted water. That’s enough to firm the texture without losing its character.
Use a Bright, Balanced Brine
This recipe uses red wine vinegar, lemon juice, olive oil, and spices. That combination keeps it sharp but not harsh. If you prefer an old fashioned pickled deer heart, you can stick with just vinegar, salt, and onion. But I think the herbs and citrus bring it to life.
Vegetables Add Crunch and Sweetness
Bell peppers, carrots, onion, and jalapeño balance the richness of the heart. Don’t skip the salting step before packing them into the jar. It helps keep them crisp once they’re in the brine.
Let It Rest Before Eating
Like any good pickle, time is your friend. Give it around 4 days in the fridge before you crack the jar. The flavors will keep developing during this time.
Storage
Keep your pickled deer heart refrigerated in a sealed glass jar. It’s good for up to 2 weeks. If you’re looking for a canned pickled deer heart recipe, that’s a different process requiring a pressure canner.
Method Walkthrough
Step 1: Prep the Vegetables
Slice your carrots, onion, peppers, and jalapeño thin. Toss them with kosher salt and let them sit for an hour. This old-school trick pulls out extra water so the vegetables stay crisp once they hit the brine. Rinse and strain before packing.
Step 2: Poach the Heart
Bring a pot of salted water to a simmer. Drop in the diced venison hearts and poach for 1 to 2 minutes, no longer. You want the meat just cooked through, not toughened. Drain and let it cool slightly.
Step 3: Build the Brine
In a bowl or directly in your glass jar, combine red wine vinegar, lemon juice, olive oil, coriander, fennel, and rosemary. Add the vegetables and heart, then mix everything together.
Step 4: Refrigerate and Wait
Cover the jar with a lid and place it in the fridge. The flavor needs around 4 days to fully develop, so don’t rush it. After that, you’ve got pickled deer heart that’s ready to eat on sandwiches, with crackers, or straight out of the jar.
Frequently Asked Questions
To pickle a deer heart, dice it and poach briefly in salted water until just cooked. Pack it with vinegar, lemon, spices, and vegetables in a glass jar. Refrigerate for around 4 days before eating.
Pickled deer heart is tangy, slightly salty, and meaty. The brine gives it a flavor similar to charcuterie with the added crunch of pickled vegetables.
Yes. Venison heart is lean, high in protein, and rich in iron and B vitamins. Like other organ meats, it’s nutrient-dense and fits well into a balanced diet.
Stored in a sealed glass jar in the fridge, pickled deer heart keeps for up to 2 weeks. For longer storage, you’d need a pressure-canning method, which is a different process than this recipe.
More Venison Heart Recipes
Below are some of my favorite recipes for deer heart. And if you’re interested in full-on dinner ideas, check out my entire venison recipes collection.
- Slow Cooked Venison hearts
- Grilled Deer Heart
- Smoked Deer heart
- Raw Deer Heart Poke Bowls
- Dried Venison heart
Lastly, if you give this pickled venison heart recipe a try leave a review if you have an extra minute. If you have any cooking questions or want to show me your latest venison creation, hit me up on Instagram @larry__white.
Pickled Deer Heart
Ingredients
- 2 venison hearts, cleaned and diced
- 1/4 cup lemon juice
- 3/4 cup good red wine vinegar
- 1/2 cup olive oil
- 1 teaspoon coriander seeds, (preferably toasted)
- 1 teaspoon fennel seeds, (preferably toasted)
- 1 sprig rosemary
- 1 bell pepper, (any color except green, thinly sliced)
- 1/2 red onion, thinly sliced
- 2 carrots, thinly sliced
- 1 jalapeño, thinly sliced
- 1 tablespoon kosher salt, (for vegetables)
- 1/2 cup kosher salt, (for poaching water)
- 4 quarts water, (for poaching)
Instructions
- Salt the vegetables: In a bowl, combine the sliced bell pepper, onion, carrots, and jalapeño. Toss with 1 tablespoon kosher salt and let sit at room temperature for 1 hour. Rinse and strain well.
- Poach the heart: Bring 4 quarts of water mixed with 1/2 cup kosher salt to a slow simmer. Add the diced venison hearts and poach until just cooked through, 1–2 minutes. Drain and set aside.
- Combine: In a clean glass jar, layer the poached heart, prepared vegetables, vinegar, lemon juice, olive oil, coriander, fennel, and rosemary.
- Refrigerate: Cover the jar with a lid and refrigerate for 4 days before serving.
NOTES
- Storage: Keep refrigerated in a sealed glass jar. Best eaten within 1–2 weeks. This is not a canned recipe.
- Serving Ideas: Slice thin for sandwiches, lay it out on a charcuterie board, or enjoy straight from the jar.
- Vegetables: Carrots, onions, and peppers add sweetness and crunch. Jalapeño brings mild heat but can be skipped or swapped for other chilies.
- Flavor Tip: Don’t overcook the heart during poaching — 1 to 2 minutes is plenty. Longer cooking makes it tough and waters down the flavor.
- Variations: For a more old fashioned pickled deer heart, skip the lemon and olive oil and stick with just vinegar, onion, and spices.
