Another deer hunting season is over and I have been presented with some deer hearts. The heart is no dissimilar than any other organ meat and can be prepared in a estimate of ways. One way is to slice it thin and fry it for sandwiches. I have also stuffed the heart and baked it for a main course. Serve it with mashed potatoes and country gravy, a salad and bread for a satisfying dining experience. The hunters around here seem to lean towards the pickled delicacy. That is someone else thing they can not find in a supermarket.
Today I have started to pickle those hearts. I have washed them well some times and sliced them into 1/2-inch slices. I put them in a glass gallon jar and sprinkled each layer with canning salt. I placed the jar in the refrigerator and let it stand for about 8-hours. After that time I will take them out of the jar and rinse them with clear water. Then I put them in a pot of water to cook until they are fork tender, regularly 30-45-minutes on simmer.
3 Inch French Door Refrigerator
Meanwhile I make a pickling solution of 2-quarts vinegar, 1-small hot pepper, 2-tablespoons fresh grated horseradish, 1-teaspoon whole black peppercorns, 1-teaspoon whole allspice and 1-bay leaf. I bring this solution to a boil. When the sliced heart is fork tender I discard the water it was cooked in. I pack the heart slices in jars, pour the boiling vinegar solution over them, production sure they are covered. Then I put the lids on the jars and process them in a pressure cooker at 10-pounds for 30-minutes.
If I only have a small estimate of hearts I just boil the sliced heart for 10-minutes in the vinegar solution and pack them in a large jar, pour the hot vinegar over them and when the jar is cooled off I keep it in the refrigerator.
A Treat For The Hunters--Pickled Venison Heart2 door refrigerator french door refrigerator black french door refrigerator
No comments:
Post a Comment