Pickled venison heart from The New York Times Heritage Cook Book (page 4) by Jean Hewitt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Soak venison heart for 2 hours before cooking and let cool in refrigerator for 2 days, before letting it set in wine in the refrigerator for at least a week.

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