1eachroughly chopped: medium sized carrot, 2 celery stalks, one small yellow onion
2tablespoonschopped fresh garlic
2tablespoonschopped fresh ginger
Toast the spices over low-medium heat then cool. Divide the pickling spices in half. Wrap the ingredients in two separate bags of cheesecloth for easy removal (optional). Bring one of the spice bouquets and the brine ingredients to a simmer, then chill until cooled completely to room temperature.
Add the halved venison heart(s) to the brine and store in a container so that the heart is completely submerged, using weights like plates to hold it underneath the brine if needed to ensure proper infusion. Refrigerate the hearts in brine. Allow the heart to cure in the brine for at least 5 days, making sure to turn the pieces of heart around here and ther to promote penetration.
To cook, remove the hearts from the brine, discard the brine. Combine the carrot, onion, celery, garlic and ginger and the heart and cover with water.
Bring the mixture to a simmer, then turn the heat down low and cook gently for 1.5 hours, or until the heart is tender.
Afterwords, cool the heart in it's cooking liquid, then transfer to a labeled, dated container and reserve until needed. If you don't want or have space to store the heart in it's liquid, wrap it tightly in plastic wrap, then place in a larger, seal-able bag or vacuum pack. I like to use within a week, but it also freezes really well due to the curing process, just like conventional ham.
You can scale this for cooking larger or smaller amounts of hearts, and you can also throw the venison tongues in with them too, they're also great like this.