How to Pickle Deer Hearts | eHow.com
Eating deer hearts may not work for squeamish palates, but many hunters enjoy them. Many internal organs of the deer are edible, including the spleen, tongue, liver and lungs. Pickling spices and vinegar provide the heart with additional flavor, though it is not recommended to can any meat to be preserved for long periods of time as meat can spoil...
HAWK'S BAR ROOM PICKLED EGGS AND SAUSAGE 2 cups white vinegar 1 cup water 3 tablespoons picklng spice 1 teaspoon salt 1 tablespoon crushed red pepper 6 to 7 squirts Frank's Red Hot Sauce (optional for color or you can use beet juice) 1 tablespoon crushed garlic or powder 1 tablespoon dried onion Hard boil 18 eggs and boil , then 3 packages Polish sausage until they float. Arrange eggs and sausage in layers, pack to top. take shells of ,Take care not to split eggs. Combine all other ingedients in