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Bison Heart

 

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    8 comments

    • Hi. I just did mine and it come out " delicioso". I used Pinot Grigo wine, and I put some of my condiments to my taste. Thanks for the recepie.

      Daniela
    • Hi Bob – Add to the last step in the recipe. That’s the sauce! Enjoy! : )

      jill
    • Re: Preparations
      Line 6 says, “Stir the sour cream into the sauce.”
      Is the sauce something prepared on the side, or is the cream simply added as the last step in the process?
      Thanks.

      Bob Perry
    • Hi Jamie. I usually select wine that I like to drink, but I also consider price when using for cooking and stay around the $15.00 mark. For this recipe I would select a Pinot Gris.

      jill
    • Silly question, and despite my email handle, I don’t have experience with wine at all…can you recommend one for this recipe? There are a 1000 bottles when i walk into a liquor store and I have no idea what one might be good for cooking with. I could google, but you’re right here… :)

      Jamie
    • Excellent recipe and we loved the heart. I have frozen half of this casserole for later.

      Kathy Schattleitner
    • Do you think this would be good with liver as well? It sounds amazing. Thanks!

      Cynthia
    • I would like to try to this recipe

      Charley E Carroll Jr.

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