I have tried beef heart before but it is much tougher than venison and I don’t care for it as much. So, here in my recipe:

Pickled Deer Heart
PREPARE HEART
-Rinse blood off
-Remove blood inside and remove outside membrane (I slice the heart open here)
-Boil for 10 minutes (longer if it’s a big heart, much much longer if it’s a beef heart) w/2 tso of pickling spice
-Turn off remove from heat and let cool
-Trim weins out and inside membrane (I trim it clean and only have pure meat nothing else)
-Slice into 1/4 inch strips

PREPARE BRINE
-1 cup of white vinegar
-1/2 cup of water
-1/2 to 1 cup of sugar
-1 tsp salt
-1.5 tsp of pickling spice
-1 sliced onion (or more if you really like them, even a piece or two of garlic)

COMBINE
Put heart in jars then add the brine and refrigerate for a couple of days. Open up and have a delicious snack!