Boil venison heart in kettle filled with enough water to cover heart. When water starts to boil add brown sugar and boil until cooked through, 30 to 45 minutes. Drain heart and cool in refrigerator. Dice heart into chunks, slice onions in thin slices. Mix onions and meat and place in quart jar. Add 1/2 quart cold water. Put in salt and pepper.
This incredibly flavorful pickled deer heart recipe infuses the meat with a bright blend of vinegar and pickling spice. Clean the deer heart by trimming off the hard fat on top of the heart, along with any other pieces that may be attached to the heart yet. Rinse well under cold water while squeezing the heart to expel any blood left inside.
While the heart cooks set a second medium saucepan on the stove top and add vinegar, water, sugar, salt, garlic, red pepper flakes, and the remaining one tablespoon of pickling spice. Bring the saucepan to a simmer and continue to simmer for 10 minutes, or until the sugar and salt are well dissolved.
Pickled Beef Heart is very good and high in protein. The heart is nothing more than a muscle. I know this probably will gross some people out, but I was brought up to try all kinds of food and I love heart. Although I am pickling it, unpickled heart can also be added to many other dishes.