Pickled Venison or Caribou Hearts Recipe

Clean and boil heart in a saucepan filled with enough water to cover meat (you can do more than one heart at a time). When water starts to boil add brown sugar and boil until cooked thoroughly, about 30 - 45 minutes. Drain heart and rub with meat tenderizer and cool in refrigerator over night. Dice heart into bite size chunks, Slice onions into very thin slices. Mix meat chunks and onions together in a large bowl, and place into quart jars. Add (2) cups cold water. Put in salt and pepper. Finish filling jar with vinegar. Cover and shake twice and place into refrigerator. Leave for (2 to 3) days and enjoy. +++You can also pressure can at 240° for (10) minutes+++ Remove jars from caner and place on a towel and let stand over night to cool. Check seals and store in a cool dry place. Shelf life is one year and, refrigerator life is six months.

+++Refrigerate for 2 hours before serving.+++

+++You can also add 1 teaspoon of ground jalapeno peppers to each jar of pickled hearts to add a little spice.+++

+++I use plastic screw on caps to store in refrigerator which you can purchase at your local grocery store to store in refrigerator.+++