Title: DEER HEART & KIDNEY STEW
  Categories: Wildgame
       Yield: 1 Servings
  
            Heart and kidneys from deer
       1    Onion, minced
       1 cn Mushroom soup
       1 c  Wine, red
       4 c  Water
       1 tb Butter or margarine
            Salt & pepper to taste
            Noodles, rice, saffron rice
  
   Boil heart and kidneys in lightly salted water to cover until tender.
   Cool and slice into bite-sized pieces. Saute onion in butter until
   transparent. Add remaining ingredients, including 1 cup of broth in
   which meat is boiled. Allow to simmer for about 15 minutes more.
   Serve over noodles or rice. Wild rice is also excellent with this.
   Recipe date: 01/15/63
  
 

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