| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 4 | Servings | |
INGREDIENTS
| 1 | Venison heart | |
| 1 | md | Onion, sliced |
| 1 | ts | Prepared mustard |
| 1 | ts | Pickling spice |
| 1 | ts | Salt |
| 3 | ts | Wine vinegar |
| 1 | c | Red wine |
| Flour | ||
| 2 | ts | Butter |
INSTRUCTIONS
Split heart in half. Remove all vents and ducts. Misx onion, mustard, pickling spice, salt, wine vinegar, and wine in large glass bowl. Soak heart in marinade overnight. Dredge pieces in flour and fry in butter over high heat. When both sides are browned reduce heat and continue to cook 5 to 10 minutes longer. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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