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3 pints of pickled venison heart. Try this and you won't leave em in the woods anymore.
Trim off fat and arteries. Cut each in half. Cover with water and bring to a boil, cooking for 5 minutes after water boils. Turn off heat and let stand in hot water for another 10 minutes. Remove from water and let it cool. Slice into thin strips and pack into pint jars. Each heart will fill a pint jar, approximately. Fill jars with the following mixture and refrigerate.
1cup sugar
1/2 cup apple cider vinegar
1 1/2 teaspoons of pickling spice
1/4 teaspoon ground red pepper
This will do 1 pint, approximately.
I bet thats good stuff
Another batch. It was a good year deer hunting and was given a beef heart.