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Deer Heart and Kidney Stew

Heart and kidneys from deer
1 Onion, minced
1 cn Mushroom soup
1 c Wine, red
4 c Water
1 tb Butter or margarine
Salt & pepper to taste
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.


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