| previous | next |
Title: Deer Heart & Kidney Stew
Categories: Ethnic Meat Soup
Yield: 1 Servings
| 1 | Heart and kidneys from deer | |
| 1 | Onion, minced | |
| 1 | cn | Mushroom soup |
| 1 | c | Red wine |
| 1 | qt | Water |
| 1 | tb | Butter or margarine |
| 1 | Salt and pepper | |
| 1 | Noodles or rice, or 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.
| previous | next |