LOCATION: Recipes >> Variety Meats >> Venison Heart 02
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Venison Heart 02
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DEER HEART AND NOODLES
1 deer heart, trimmed and cubed
2 cups flour
3 eggs
1/2 teaspoon salt
6 cups boiling water with 1 tablespoon salt
2 tablespoons margarine
8 ounces of noodles
Mix eggs with flour and salt gradually to form a ball of dough.
Twist and knead 12 times. Cover dough ball with bowl for 20 to 60
minutes. Spread and roll dough until it is silver-dollar thin. Cut
into 1-inch shapes. Drop into boiling water and simmer until tender,
about 8 minutes. Drain all but one cup of water. Saute meat in
margarine until done and add noodles and 1 cup of reserved water.
Simmer for 45 minutes to 1 1/2 hours. Add water if needed.
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