Burgundy Venison

Source: The New Texas Wild Game Cook Book

Classifications: Venison

Qty Measure Ingredient


2 pounds venison, round

1 clove garlic

3 medium onions

4 tablespoons butter

salt and pepper, to taste


garlic and onion powder, to taste

1/4 teaspoon marjoram

1/4 teaspoon oregano

1/2 cup burgundy wine

1/2 pint sour cream

1 4 oz can mushrooms, optional

Instructions: Cut venison into one-inch cubes. Tenderize and set aside.

Saute' garlic, onions and butter until soft and brown.

Remove onions and garlic from pan. Brown venison slowly in drippings.

Return onion and garlic to pan. Add flour and water to thicken gravy.

Add salt, pepper, garlic and onion powder.

Simmer 1 1/2 hours.

Add mushrooms, herbs and wine. Simmer 15 minutes.

Add sour cream and serve over wild rice.



Background: Recipe by: Judith and Richard Morehead

Copyright 1985

Serves: 6

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