Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Deer heart, trimmed & cubed |
| 2 cups | Flour |
| 3 \N | Eggs |
| ½ teaspoon | Salt |
| 6 cups | Boiling water with 1 Tbls. |
| \N \N | Salt |
| 2 tablespoons | Margarine |
| 8 ounces | Noodles |
Mix eggs with flour & salt gradually to form a ball of dough. Twist & knead 12 times. Cover dough ball with bowl for 20 to 60 minutes.
Spread & roll dough until it is silver-dollar thin. Cut into 1-inch shapes. Drop into boiling water & simmer until tender, about 8 minutes. Drain all but one cup of water. Saute meat in margarine until done & add noodles & 1 cup of reserved water. Simmer for 45 minutes to 1½ hours. Add water if needed.
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