| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Meats | 4 | Servings | |
INGREDIENTS
| 1 | Deer heart, fresh | |
| Salt | ||
| Pepper | ||
| Steak Spice | ||
| Garlic Salt | ||
| Beef bouillon cube or powder | ||
| Rosemary | ||
| Thyme | ||
| Water | ||
| Vegetable Saute: | ||
| 2 | Onions, cut in lg pieces | |
| with layers seperated | ||
| 2 | Green peppers | |
| 3 | Stalks celery, sliced thin | |
| and diagonally | ||
| 1 | Carrot, sliced thin and | |
| diagonally | ||
| 1 | c | Broccoli head, in sm pieces |
| 1 | Mushrooms |
INSTRUCTIONS
Rinse deer heart in cold, running water to remove all blood. Trim off fat. Let stand in cold salted water to 1 to 2 hrs. Remove and place in a pot of boiling salted water. Boil 15 to 20 min. Remove and cut into 2 centimeter slices. Place in hot, oiled skillet. Sprinkle with steak spice, pepper and garlic salt. Fry like steak, both sides, about 15 min. In meantime prepare vegetables. Saute onions in oiled pot for 5 min, add remaining vegetables. Sprinkle with rosemary, thyme, garlic powder, and pepper. Dissolve bouillon in cup of hot water and add to vegetables. Simmer 10 min or to desired tenderness. Serve with deer heart and boiled or fried potatoes. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Just when you thought it was safe to ignore God . . .”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 32
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 116.6mg
Potassium: 296.3mg
Carbohydrates: 7g
Fiber: 2.8g
Sugar: 3.3g
Protein: 1.2g