Alexm wrote:
> On Jun 28, 8:22�pm, wrote:
> > hello,
> >
> > I have a can of sauerkraut, I'm not a big fan of it, I also have a
> > small mountain of pheasant, what can I do with these?
> >
> > Oh yea, I have a giant cattle heart, any ideas what I can do with it
> > and what kind of flavor, texture, it has?
> >
> > thanks for comments
>
> This will take care of some of your stuff: Spread some of the kraut
> into a baking dish. Slice the heart into 1/4 inch thick pieces.
> Place a layer of these slices on top of the kraut and pour in a little
> beer. Repeat until all the kraut and heart slices are in the dish.
> Finally cover all with a layer of small marshmallows and paint these
> with olive oil. Bake in the over at 325 F for about 1 hour. Serve
> with a good red wine.

Thanks, I got all the ingredients except for the kraut, but it's at
the store, I used the sauerkraut with some caribou, it worked OK, the
beef heart is frozen so this isn't a rush deal at this point.

I will try this soon though.

Still have the small mountain of pheasant, like a whole bunch of them
frozen. There is the bake them and cover with cream of mushroom soup
routine, but if anybody has suggestions, please do.