Venison Pickled Heart – Easy Homemade Recipe

A traditional and flavorful venison pickled heart recipe that preserves the rich taste of deer heart while adding a tangy, aromatic brine. Perfect for appetizers, snacks, or adding to salads and sandwiches. Ready in just a few days and stays fresh for weeks in the fridge.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4

Course: Appetizer

Cuisine: American

Calories: 120

Ingredients Equipment Method Notes

Ingredients

1 fresh venison heart trimmed and cleaned
2 cups vinegar apple cider, white, or wine vinegar
2 cups water
2 tablespoons salt
2 tablespoons sugar
1 teaspoon black peppercorns
2 –3 bay leaves
4 –5 cloves
1 small onion sliced
Optional: garlic cloves mustard seeds, fresh herbs (rosemary, thyme, or dill)

Equipment

Medium mixing bowl
Sharp knife and cutting board
Measuring cups and spoons
Cooking pot for brine
Sterilized jars with airtight lids
Optional: kitchen thermometer, spice grinder

Method

Prepare the Heart: Trim off excess fat and sinew. Rinse thoroughly and cut into rings or leave whole.
Make the Brine: In a pot, combine vinegar, water, salt, sugar, peppercorns, bay leaves, cloves, and sliced onion. Bring to a boil, then simmer for 5 minutes. Let cool slightly.
Pickling Process: Place the prepared heart in a sterilized jar. Pour the brine over the heart until fully submerged. Seal the jar tightly.
Chill and Pickle: Refrigerate for at least 48 hours. Longer pickling (1–2 weeks) enhances flavor and tenderness.
Serve: Slice a

Notes

Soaking the heart in salted water or milk for 1–2 hours before pickling reduces gaminess.
Ensure the heart is fully submerged in brine to prevent spoilage.
Use fresh, high-quality venison heart for best flavor.
Refrigerate for at least 48 hours before tasting; flavor improves over time.
Experiment with spices and herbs to create your own variations.