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Joined: Dec 2006
Posts: 376
Campfire Member
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OP
Campfire Member
Joined: Dec 2006
Posts: 376 |
Anyone ever make it out of venison heart? Had someone tell me how good it is and i have a moose heart to do something with. Online the recipes are calling for boiling in water with pickling spice and then slicing and placing in a mason jar with a brine of water, salt, vinegar, onions and pickling spices. Does anyone have a pet recipe to share? I also have the tongue and was wondering if it would be good using the same method.
Thanks Gents
Last edited by hntr1; 02/15/23.
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Joined: Sep 2014
Posts: 21,969 Likes: 11
Campfire Ranger
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Campfire Ranger
Joined: Sep 2014
Posts: 21,969 Likes: 11 |
Sounds good.
A friend used to pickle beef tongue when I was a kid, I loved it. Mom had the recipe but lost it.🥺
Parents who say they have good kids..Usually don't!
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Joined: Sep 2011
Posts: 61,311 Likes: 33
Campfire Kahuna
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Campfire Kahuna
Joined: Sep 2011
Posts: 61,311 Likes: 33 |
I'd follow this recipe, Cool, and use cider vinegar, cloves, onion, garlic, store in the fride for two weeks, and enjoy.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Aug 2003
Posts: 5,632 Likes: 3
Campfire Tracker
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Campfire Tracker
Joined: Aug 2003
Posts: 5,632 Likes: 3 |
I have NOT tried this, but a buddy recently emailed this to me. I just copied what he sent.
"My parents used to serve this for Happy Hour during deer season to the hunters that we guided. My Mom used a different pickling recipe, but I wanted to simplify the process so I use the pre-made dressing.
I cut the raw heart open top to bottom and into 2-3 pieces. I remove the tough connective tissue inside and ensure that all the blood is washed out. If you want to serve the pickled heart in a week or so go ahead and boil it in water until fully cooked. (No longer pink inside when you slice it.) If you want to save the hearts till a later date (Next deer season) I wrap the cleaned hearts like you would raw meat and freeze them.
After the heart is cooked I remove the pieces from the water and let them cool. Once cooled I slice the pieces about 1/4 inch thick. I remove any more pieces of the tough tissue (Inside) and fat (Outside) that I may have missed earlier. Then I cut the slices in pieces about 1 1/4 inch long. The resulting pieces should fit nicely on a Ritz Cracker. Put the meat pieces in a large glass jar or split evenly between some smaller ones.
For the pickling brine I mix equal parts of Wish Bone Italian Dressing and Vinegar and pour it over the meat pieces. I like to have the level of the mixture at least a couple inches over the top of the heart pieces. I use a large glass jar with a lid to hold it while it is aging. I place the jar with meat/brine in the refrigerator for about a week before I serve/eat it. I stir the mixture once a day for the week that it is pickling in the refrigerator.
After about a week of pickling in the refrigerator I scoop the pieces out with a slotted spoon and put them in a small bowl. I put the bowl on a plate surrounded with Ritz or Club Crackers and some slices of sharp cheese. It is mostly a guy thing (Hunting Camp), but some women will like it as well. Return the jar with unused pieces to the refrigerator for storage. I try to use it within a couple weeks after the initial week of pickling, but it may last longer.
I don't like hot food, but I guess you could also add sliced jalapeno peppers or red chili flakes to the pickling juice if you wanted it spicy."
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Joined: Dec 2006
Posts: 376
Campfire Member
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OP
Campfire Member
Joined: Dec 2006
Posts: 376 |
They both sound good, thanks guys
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