Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| \N \N | Heart and kidneys from deer |
| 1 \N | Onion, minced |
| 1 can | Mushroom soup |
| 1 cup | Wine, red |
| 4 cups | Water |
| 1 tablespoon | Butter or margarine |
| \N \N | Salt & pepper to taste |
| \N \N | 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