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December 22
pickled heart
stinging vinegar
copious salt
and dill
keep it safe
in a jar
in the dark
will last years
longer than before
clinical preservation
better flavor
for the next set of teeth
that sink in
this gouge at my center
it'll scab over
or so i hope
and if in the process
i find myself finished
at least a piece of me will be something like fine
suspended in brine
suspended in time
certain with a shelf-life longer than mine
Pickled Venison Heart
There are many ways to cook the heart. Pickling is an easy way to go, and it will let you enjoy it for more than just one meal. 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,…
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