Pickled heart

PICKLED BEEF OR VENISON HEART

2 c. vinegar

1 c. water

1 tsp. salt

2 tsp. pickling spices

2 Tbsp. sugar

2 bay leaves

Trim excess fat from heart; cut in half and boil in
enough water to cover, with small whole onion until tender,
about 1 hour. When cool, trim away waste and slice into thin
slices. Meanwhile combine the above ingredients, bring to a
boil and simmer at least 5 minutes; add heart slices. When
somewhat cool, pour into large covered jar and refrigerate for
at least 3 days. Makes a great sandwich and delicious with
beer and crackers.