Deer heart pickled is a traditional dish from Eastern Europe that has been enjoyed for centuries. The meat is marinated in the liquid for several days before being eaten.
This dish is both tangy and sweet, with a hint of spiciness from the red pepper flakes. It can be served as an appetizer or side dish, alongside other dishes such as sauerkraut or mashed potatoes.
This American favorite is easy to make and can be stored in the refrigerator for up to a week. If you’re looking for a unique dish to add to your next meal, try making deer heart pickled!
What Is Deer heart pickled?
Deer heart pickled is a very popular dish in America, especially in the Midwestern states. The dish is made with pieces of deer hearts that are marinated in a pickling liquid for several days to enhance the flavor and tenderize the meat. The pickling liquid usually consists of white vinegar, water, sugar, garlic, red pepper flakes, and pickling spice.
The result is a tangy and sweet dish that has a hint of spiciness from the red pepper flakes. Deer heart pickled is an easy and delicious dish that can complement any meal! Try making deer heart pickled for your next dinner gathering or party. Everyone will love the unique flavors and textures of this American favorite.
Where Did I First Try Deer heart pickled?
I first tried deer heart pickled at a small diner in the Midwest. It was located just off the highway, and I had been driving for close to eight hours so I decided to stop there for something to eat. When I stepped into the diner, I noticed that it had a rustic feel with worn-down booths and ancient photographs of the region decorating the walls.
I took a seat at one of the booths and opened up the menu, eager to see what traditional Midwest cuisine they had to offer. When I saw deer heart pickled listed under their “specials” section, I knew immediately that I had found just what I was looking for. I had been looking forward to trying something new and different, and this dish definitely fits the bill.
When my order of deer heart pickled arrived, I was immediately impressed with the presentation. The dish consisted of small pieces of deer heart that were lightly browned in a pan and then mixed with yellow onions, pickling liquid, and spices. The pickling liquid had a sweet and tangy flavor, balanced by the spiciness of the red pepper flakes.
I took my first bite of deer heart pickled and was instantly amazed by its unique flavor profile. The texture was tender yet slightly chewy, while the flavors were a delicious blend of sweetness, tartness, and warmth. I savored every bite, enjoying the contrast between the flavors of the pickling liquid and spices.
Later on, coming back home, I decided to make my own version of deer heart pickled. I looked for online recipes and eventually found one that suited my tastes perfectly. I followed the recipe closely and I was pleasantly surprised with the results! The deer heart pickled turned out just as delicious as it had been at the diner – only this time I was the one who made it.
How to clean the deer’s heart?
You need to clean the deer heart properly before using it in the recipe. First, remove any fat or connective tissue from the heart. Then, soak the heart in cold water for 30 minutes to an hour to remove any remaining dirt and debris. Once it has been soaked, rinse off the heart with cold water and pat dry with paper towels. The heart should then be ready for the pickling process.
You can also read the following appetizer recipes:
Ingredients
- Deer Heart: Deer Heart is the main ingredient in this recipe. It should be cleaned and cut into small pieces before cooking.
- Yellow Onions: Yellow onions are necessary for adding a tart flavor to the pickled deer heart. Slice them thinly so that they can easily absorb all of the flavors from the pickling mixture.
- White Vinegar: White vinegar is used as the pickling liquid in this recipe and helps to preserve the meat. It also adds a tart flavor that balances out the sweetness of the sugar.
- Water: Water is added to dilute the strength of the vinegar and make sure that it does not overpower the other flavors.
- Sugar: Sugar is used to sweeten the pickling liquid and balance out the tartness of the white vinegar.
- Garlic: Garlic adds a subtle but delicious flavor to this recipe and helps to enhance all of the other flavors. Peel and mince it before adding it to the pickling mixture.
- Red Pepper Flakes: Red pepper flakes add a hint of heat that complements the other flavors in this recipe.
- Kosher Salt: Kosher salt is used to season the deer heart and make sure that it is not bland.
Directions
Step 1
Start by combining 1 tablespoon of pickling spice, 2 cups of white vinegar, 1 cup of water, ½ cup of sugar, 2 cloves of garlic (peeled and minced), and ½ teaspoon of red pepper flakes in a saucepan.
Step 2
Bring the mixture to a boil over medium-high heat and stir until the sugar has dissolved. Then reduce the heat to low and let it simmer for 10 minutes.
Step 3
Meanwhile, prepare the deer heart by boiling it in hot water for 10 minutes or until cooked through. Then, cut it into small pieces and then place them in a 1-quart jar with the sliced onions and remaining pickling spice.
Step 4
Once the pickling liquid has simmered for 10 minutes, remove it from the heat and let it cool for 5 minutes.
Step 5
Pour the pickling liquid into the jar with the deer heart and onions, making sure to cover it completely. Add 1 teaspoon of kosher salt and mix everything together carefully.
Step 6
Place a lid on the jar and store it in the refrigerator for at least 3 days before eating. The flavor will continue to develop over time.
Cooking Tips
- Make sure that the deer heart is cleaned properly before cooking.
- This can be done by trimming off any visible fat and discarding any organs that are not edible.
- If you don’t have pickling spice, you can use a combination of other spices such as bay leaves, mustard seeds, and coriander.
What Ingredients Can I Replace or Substitute While Making It?
You can substitute the deer heart with beef or pork if you’d like. The pickling process will be the same for all types of meat. You can also use different types of vinegar such as apple cider vinegar or white wine vinegar.
Deer Heart Pickled Recipe
Ingredients
- 1 yellow onion sliced, imparting a sweet and slightly tangy flavor to the pickling brine, adding a pleasant crunch and enhancing the overall taste profile.
- 1/2 teaspoon of kosher salt enhancing the flavors of the brine, helping to balance the sweetness and acidity, and adding a savory note to the pickled deer heart.
- 1 pint jar serving as the container for the pickling process, allowing the flavors to meld and develop over time, ensuring proper preservation of the pickled deer heart.
- 1/2 cup of water diluting the acidity of the vinegar and ensuring proper balance in the pickling brine, while also hydrating the ingredients.
- 1/4 cup of sugar adding a touch of sweetness to balance the acidity of the brine, creating a harmonious flavor profile in the pickled deer heart.
- 1 clove of garlic peeled, infusing the pickling brine with a pungent and aromatic flavor, adding depth and complexity to the final product.
- 1/4 teaspoon of red pepper flakes providing a hint of heat and spiciness to the pickling brine, adding a subtle kick to the deer heart.
- 1.5 cups of white vinegar serving as the acidic component in the pickling process, providing tanginess and helping to preserve the deer heart, while contributing a bright and sharp flavor.
- 1/2 deer heart a unique and lean cut of meat, providing a rich and gamey flavor to the dish, adding a distinct taste and texture to the final product.
- 1 tablespoon of pickling spice a fragrant blend of various spices such as mustard seeds, coriander, cloves, and cinnamon, adding complexity and a delightful aroma to the pickling brine.
Instructions
- Start by combining 1 tablespoon of pickling spice, 2 cups of white vinegar, 1 cup of water, ½ cup of sugar, 2 cloves of garlic (peeled and minced), and ½ teaspoon of red pepper flakes in a saucepan.
- Bring the mixture to a boil over medium-high heat and stir until the sugar has dissolved. Then reduce the heat to low and let it simmer for 10 minutes.
- Meanwhile, prepare the deer heart by boiling it in hot water for 10 minutes or until cooked through. Then, cut it into small pieces and then place them in a 1-quart jar with the sliced onions and remaining pickling spice.
- Once the pickling liquid has simmered for 10 minutes, remove it from the heat and let it cool for 5 minutes.
- Pour the pickling liquid into the jar with the deer heart and onions, making sure to cover it completely. Add 1 teaspoon of kosher salt and mix everything together carefully.
- Place a lid on the jar and store it in the refrigerator for at least 3 days before eating. The flavor will continue to develop over time.
Notes
- Make sure that the deer heart is cleaned properly before cooking.
- This can be done by trimming off any visible fat and discarding any organs that are not edible.
- If you don’t have pickling spice, you can use a combination of other spices such as bay leaves, mustard seeds, and coriander.
Nutrition Information
Calories: 209kcal | Carbohydrates: 17g | Protein: 21g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 410mg | Potassium: 389mg | Fiber: 1g | Sugar: 14g | Vitamin A: 46IU | Vitamin C: 5mg | Calcium: 33mg | Iron: 5mg
FAQs
Can pregnant women eat this?
Yes, as long as the deer heart has been properly cooked and pickled, it is safe for pregnant women to eat.
Is this recipe gluten-free?
Yes, this recipe does not contain any wheat or barley products and is therefore gluten free. Besides, it is also suitable for those who are following a low-carb or keto diet.
How long can this stay in the fridge?
This recipe will stay fresh in your refrigerator for up to 3 days. If you want to extend its shelf life, you can store it in the freezer for up to 6 months.
Can I double the recipe?
Yes, you can easily double or triple the recipe if needed. Just make sure to adjust the amounts of all ingredients accordingly.
Can I use a different type of vinegar?
Yes, you can use any type of vinegar that you like such as apple cider vinegar or white wine vinegar. However, the flavor will vary depending on which type you use.
What is the best way to serve pickled deer heart?
Pickled deer heart can be served cold as an appetizer with crackers and cheese or hot as part of a main course. It pairs well with vegetables and other pickled items. It can also be used as a condiment in burgers, sandwiches, salads, and tacos.
Wrapping Up
Pickled deer heart is a tasty and nutritious way to enjoy game meat. It’s quick and easy to make, and the flavor will continue to develop over time. Pickling also helps preserve the meat for up to 6 months in the freezer.
Make sure to clean the deer heart properly before cooking and use any type of vinegar that you like. Serve it cold as an appetizer or hot as part of a main course.
Please share this recipe with your friends and family, so they can enjoy this delicious dish too!
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My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more