Dear Heart Soup. A low-fat soup made from a deer's heart.

  I met Thresa, my wife to be, at work. At the time she was mostly subsisting on Ritz crackers and Coke. As it later turned out she had a seriously infected gall bladder and her body could process very little animal fat. I fed her some deer heart soup which she could eat without discomfort. We were married about a year later, and she was the love of my life.  About a decade later I lost her to Pancreatic cancer, which may have been brought on by her long-term gall bladder problem aggravated by an auto accident.

With a heart like this I wooed my wife.

  To make “Dear Heart Soup” you wash and boil a fresh deer heart. Then slice and dice it discarding the heavy veins and fat at the top. Let the water chill and skim any floating fat off the top. Return the meat to the pot and boil until tender. Add two cans of cut corn, one of stewed tomatoes, a quarter cup of rice, tablespoon of crushed garlic,  a half teaspoon of salt, quarter teaspoon of black pepper and a quarter-cup of rice. Cook, adding water as necessary to form a moderately thick soup. If can be tolerated, add a tablespoon of butter substitute or olive oil. Finish  by adding additional salt and pepper to taste.

 Serve with no-salt-added crackers or dry toasted whole-wheat bread.