Yield: 1 servings
1 heart and kidneys from deer
1 ea onion, minced
1 cn mushroom soup
1 c wine, red
4 c water
1 tb 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.