This entry was posted on Friday, February 16th, 2007 at 10:06 pm and is filed under Vension Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.
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Venison Heart with Noodles
Tried this tonight, and it turned out great!
1 venison heart, cleaned and cut in 1/2″ cubes
seasoned flour (I used 1 tbsp of “Montreal Steak Spice in 1/2 cup of flour)
3- 4 tbsp bacon drippings
6 large, fresh mushrooms (sliced thin)
1 can chicken stock
1 large onion, cut in chunks
2 or 3 tsp parsley flakes
1/2 cup dry red wine
garlic powder or chopped garlic to taste
1 1/2 cups egg noodles
Dredge meat in flour and brown in skillet in bacon drippings. Dump everything else in and simmer for 1 hour.
Add egg noodles, and simmer until noodles are cooked. ( keep a close eye here, the noodles absorb a lot of liquid. If needed, add a bit of water to keep everything from burning to the bottom of the pan)
Pour a glass of the leftover wine, grab a chunk of nice , crusty french bread , and enjoy!
Submitted by Sniper58
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