Steven Rinella and Robin Folette each have recipes for pickled venison heart. Rinella and Follette are cooking enthusiasts and bloggers, and Rinella hosts the television series "MeatEater," which shares its name with Rinella's lifestyle blog.
Rinella's recipe is for boar heart, but he suggests other kinds of wild game hearts as alternatives. To prepare Rinella's pickled wild game heart, gently poach the cleaned heart in stock for a few minutes, remove it, set it aside, and let it cool.
Meanwhile, stir white wine vinegar, 1/4 cup sugar, 1 1/4 tablespoon kosher salt, 1 tablespoon rainbow peppercorns, 1 tablespoon red pepper flakes and 1 tablespoon pickling spice in a small non-reactive bowl. Slice 1 onion and chop a few cloves of garlic.
Trim the tallow from the venison heart. Remove the core, and thinly slice the heart. Layer the ingredients into a pickling jar, starting with a slice of heart, garlic, onion and a bay leaf. Repeat until the jar is almost full. Fill the jar 3/4 full with the vinegar brine. Secure with a lid, and refrigerate for at least one week.
For Robin Follette's pickled venison heart recipe, put 1/2 cup of thinly sliced venison heart into a pickling jar. Add 1/2 teaspoon seasoned salt, freshly chopped garlic or a pinch of garlic powder, and 1 teaspoon of pickling spices. Mix 1 part water and 2 parts vinegar. Fill the pickling jar 3/4 full with brine. Cover and refrigerate for at least one week.