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: