- 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.
Pickled Deer Heart
An old-school pickled deer heart recipe made the proper way: quick-poached venison hearts packed in vinegar, lemon, and vegetables for bold, tangy flavor.
Servings: 4 People
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
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