| 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 |
lg |
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 |
cn |
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
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