Source: More Than a Trophy
Classifications: Venison
Qty Measure Ingredient
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1 venison heart (about one pound)
1 cup herb-seasoned stuffing cubes
1/2 cup diced apple, celery and onion
1 10 oz can beef consomme
1/4 cup water
Instructions: Blend the apple, celery, onion with the seasoned bread crumbs.
Add water to moisten.
Cut the heart down one side to open and pack the stuffing into it.
Fasten partly shut with skewers or simply tie with string.
Place heart in a Dutch oven; add consomme and water. Cover tightly.
Simmer on top of range or in 325*F oven for two hours or until tender.
Slice to serve.
Staging:
Variations:
Background: Recipe by: Dennis Walrop
Copyright 1983
Serves: 4
Food Exchanges: