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Wolc’s Heart (recipe)


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I tried @wolc123 ‘s pickled heart recipe last year for the first time and got hooked on it. I took a doe Wednesday night and made a jar. The trick is that it’s better after a day or so after the juice soaks in but it’s hard not to eat it before then. I figured it’ll be ready today but it’s mostly gone, lol.

wolc, hope you don’t mind that I repost the recipe? Your grandmother’s, right? Simple and delicious!

 

526561F9-68EB-4CAD-9B29-7C4E8EA33017.jpeg

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Don’t mind at all.  I have one (slightly damaged one) in the freezer right now and hoping to get a few more before Valentine’s Day.  Otherwise, it will be mostly beef tongues in the mix.  
 

I winder how coyotes Hearts would be ?

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1 hour ago, Steuben Jerry said:

I tried @wolc123 ‘s pickled heart recipe last year for the first time and got hooked on it. I took a doe Wednesday night and made a jar. The trick is that it’s better after a day or so after the juice soaks in but it’s hard not to eat it before then. I figured it’ll be ready today but it’s mostly gone, lol.

wolc, hope you don’t mind that I repost the recipe? Your grandmother’s, right? Simple and delicious!

 

526561F9-68EB-4CAD-9B29-7C4E8EA33017.jpeg

Hey you put that in code, some of the young ones don't know how to read cursive. lol

thx for posting though

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Pretty close to the recipe I use.

The only difference that I have adopted is I layer throughout the jar start at the bottom.
1 layer of sliced venison heart
1 layer of sweet onions
Small amount of pickling spices, onion, garlic powder, salt pepper,
( if this particular jar is going to be HOT, then add a layer of sliced jalapenos.)

Then repeat this until the jar is full.

After pouring in the Hot temperature APPLE CIDER vinegar into the bottle all the way, put the top on it.
I used to use huge pickle jars but now have been using the large Mason jars.
Leave it on the counter and flip the jar over at least 5 times throughout the day for 3 days.

After 3 days , then open and serve.

After opening any hearts not finished in the jar, I refrigerate to eat again another day.

Sent from my SM-G965U using Tapatalk

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  • 2 weeks later...

I am going to alter my recipe somewhat...I have always used a very simple recipe.

Simmer the heart with a bayl leaf until done...

Allow it to cool in it's own broth...

Slice the heart..Layer it  in a nonmetal container, layer of heart, salt&pepper, layer of sliced onions, etc.

Cover with a brine 50/50 water and cider vinegar....Keep in fridge..

I do like tthe idea  of the cider/sugar mix and the pickling spices....

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I picked up a second deer heart this morning, and this one is in good shape.  My 12 ga sst slug passed thru a few inches above it.  I blew the top off of my other one this year, on an early antlerless-season doe, with my ML.    

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Hopefully, I’ll end up with a few more hearts before the end of the Holiday ML season.  If not, my brother in law says he has (4) beef tongues for me.  Pickled tongue is very good also.  Those on whitetails are just too small to bother with.  The recipe is the same, and I almost always supplement my deer heart supply,  with some beef tongue.  
 

 

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