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| | | Pickled Deer Heart | Favorite of Laurie Schoonmaker - Catawba, Ohio
| | Course: | Appetizer | | Servings: | 10-15 | |
Ingredients & Instructions:
Deer heart
3 cups vinegar
2 cups sugar
2 tablespoons pickle spices
1 sliced onion
Cut and clean heart. Soak for 1 hour in salt water. Cover with fresh water and boil until tender. Drain. Combine vinegar, sugar, sliced onion and pickle spices. Heat just to boiling and pour mixture over heart which has been cooked and cut into bite sized pieces. Read to serve after 4-5 days.
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