Venison Burgundy

Source: More Than a Trophy

Classifications: Venison

Qty Measure Ingredient


2 1 1/2 lbs. (app venison tenderloins

1/4 cup chopped onions

1 cup fresh sliced mushrooms

1 small clove garlic, minced

1/8 teaspoon ground ginger

1/4 cup Burgundy wine

2 tablespoons flour

6 tablespoons light cooking oil

dash Worcestershire sauce

salt, pepper, garlic powder & onion powder, to taste

Instructions: Slice the tenderloins across the grain into quarter-inch pieces.

Heat oil in frying pan and brown venison over a hot fire.

When venison is about half-browned, add the onions, garlic, ginger, salt, pepper, garlic and onion powders.

Stir constantly for three or four minutes. Lift the pan from the fire and push the ingredients to one side of the pan.

Tip slightly so that the juices drain to the opposite side of the pan. Stir the flour into these juices to make a paste.

Return the pan to the fire. Add the wine and Worcestershire sauce and cook for about two minutes more.

Serve over hot buttered noodles.



Background: Recipe by: Dennis Walrod

Copyright 1983

Serves: 6

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