1 deer heart
5 strips of bacon
2 cups tomato juice (or V-8)
2 cups water
1 bay leaf
1/2 tsp. sweet basil
5 whole cloves
Pinch of cinnamon
Place tomato juice,water, and spices in the bottom of a steamer kettle. Put the heart with the bacon strips over it in the top of the steamer. Cover tightly and steam slowly for 3 hours or until a fork inserted in the meat comes out easily. Chill the heart thoroughly, and then slice thin and serve cold. Strain the cooking liquid and save for use as a base for Venison Stew.
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