Cold water should be used to rinse the deer heart to get rid of any blood.

Trim off the fat and any tough blood vessels.

Depending on what you like, cut the heart into thin strips or cubes.

Note: Ensuring the heart is clean and properly prepared is key to a good pickling experience.

Place the heart strips in a large pot and cover with water.

Bring to a boil, then reduce heat and simmer for 1 hour until tender.

Drain and set aside to cool.

Warning: Never rush the cooking process; patience is a virtue that ensures your heart is perfectly tender.

In the same pot, combine vinegar, water, sugar, and salt.

Add the sugar and salt and stir while the mixture comes to a boil.

Add the cooked heart, onion, garlic, peppercorns, and bay leaves.

Simmer for another 10 minutes.

Transfer everything into a jar, ensuring the liquid covers the heart pieces.

Before serving, put the jar lid on and put it in the fridge for at least 48 hours.

Fact: The longer you let the heart marinate, the more flavorful it becomes!