Yield: 1 Servings
|1||Deer heart, trimmed & cubed|
|6 cups||Boiling water with 1 Tbls.|
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.