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LOCATION: Recipes >> Variety Meats >> Venison Heart 01

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Deer Heart with Vegetables

1 fresh deer heart
salt
pepper
steak spice
garlic salt
beef bouillon cube or powder
rosemary
thyme
water

2 onions, sliced
2 green peppers
3 stalks celery, sliced, thin and diagonally
1 carrot, sliced thin and diagonally
1 cup broccoli florets
1 cup sliced mushrooms

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.

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