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.