Deer heart & kidney stew

Yield: 1 Servings

Measure Ingredient
Heart and kidneys from deer
1 Onion, minced
1 can Mushroom soup
1 cup Wine, red
4 cups Water
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

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