Yield: 1 Servings
|Heart and kidneys from deer|
|1 can||Mushroom soup|
|1 cup||Wine, red|
|1 tablespoon||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