Deer heart stew

Yield: 6 Servings

Measure Ingredient
5 Deer hearts
1 Stick margarine
Salt
Black pepper
Flour
Water

Trim & cut hearts into quarters. Boil until tender in lightly salted water.

Remove & cut into ½-inch cubes. Saute in butter. Add enough water to cover. Thicken with flour & add seasonings to taste, heavy on the black pepper. Simmer for 30 minutes & serve.

E.F. 'SONNY' KALB

From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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