The Ultimate Hunter's Delight: Pickled Venison Heart!

If you're a hunter or someone who loves wild game, then you'll love this Pickled Venison Heart. It's a delicious and unusual way to enjoy venison, and it's perfect for any time of the year. Be sure to check out this video to learn how to make it!
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Recipe Below
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Start with one whole whitetail heart or 1/2 a moose heart
cleaned up and sliced into bite size pieces. Add some herbs
and let set in the frig for a few hours.
In a sauce pan put enough water to cover the pieces of meat
and add 1/2 tsp. salt, 1/2 tsp. pepper, 1/2 tsp. garlic powder,
and 1/2 tsp. onion powder.
Bring meat and spices to a boil then reduce it to a simmer
for 3 minutes and set the meat aside.
Sterilize your jars... Fill your jars with the meat and sweet onions.
(A layer of onions, then a layer of meat up to 1 inch from the top.)
I always like to make the top layer onions.
Make a separate brine with 4 cups vinegar and 3 cups sugar, with
1 tbsp. pickling spice and a splash of wine. Bring to a boil then simmer for 3 to 5 minutes or until sugar is dissolved.
Let it cool somewhat but pour the brine over the meat and onions while it is still a little bit hot. Snug the lids down and turn the jars
upside down and store in the refrigerator for 7 days.
After 7 days.... Serve with Ritz Crackers!
Enjoy!
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