SWEET (and sour) HEARTS

Sitting around the campfire with cigars and libations after a day's hunting at Stuyvesant Outdoor Adventures in New York State, we were discussing venison recipes. I mentioned making pickled deer hearts one year after collecting a half dozen from successful club hunters back when we had doe days.

I didn't think the results were all that great, but one of the guides at the lodge says he likes this recipe for sweet and sour deer hearts.

2 hearts

2 tbls flour

2 tbls fat

2 tbls salt

6 tbls vinegar

2 tsp sugar

1/4 tsp pepper

3 cups water

1 small onion, chopped

Clean hearts, remove membrane and large veins. Cut hearts into 1/2 inch cubes, brown flour in fat, add meat and remaining ingedients and summer for 1 1/2 hours or until tender. Serve with noodles.