1 Venison heart
1 md Onion, sliced
1 ts Prepared mustard
1 ts Pickling spice
1 ts Salt
3 ts Wine vinegar
1 c Red wine
Flour
2 ts Butter
Split heart in half. Remove all vents and ducts. Misx onion,
mustard, pickling spice, salt, wine vinegar, and wine in large glass
bowl. Soak heart in marinade overnight. Dredge pieces in flour and
fry in butter over high heat. When both sides are browned reduce
heat and continue to cook 5 to 10 minutes longer.
