Deer heart and kidney stew

Yield: 1 servings

Measure Ingredient
1 heart and kidneys from deer
1 each onion, minced
1 can mushroom soup
1 cup wine, red
4 cups water
1 tablespoon butter or margarine
1 salt & pepper to taste
1 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 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000

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