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HomeVenison Cuts Parts

Category: Pickled

Pickled Venison Heart

Pickled Venison Heart

Author Don OldfieldCategories Parts, Pickled, RecipesPosted on November 9, 2016November 16, 2017

When field dressing a deer, you are going to need to make some important decisions: what parts to take, and what to leave behind. Hunters can debate for hours over what they think is worthwhile, but I think many will agree, you MUST take the heart and the liver. Here, we’ll focus on the heart.

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  • Home
  • Recipes
    • Sandwiches
    • Fried
    • Slow Cooked
    • Pickled
    • Cured
    • Soups and Stews
    • Quick Meals
  • Cuts
    • Backstrap/Loin
    • Chuck
    • Ground
    • Neck
    • Parts
    • Round
    • Shank
    • Shoulder
    • Sirloin Tip
    • Tenderloin
  • Deer Butchering Chart
  • Resources
  • About
    • Contact
    • Disclaimer
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