Deer Heart Pickled Recipe
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.
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RateServings: 4 people
Calories: 216kcal
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.