Burgundy Venison Recipe - Cooking Index
Burgundy Venison Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Venison steak |
| 1 | Garlic clove | |
| 3 | Onions (medium) | |
| 4 tablespoons | 60ml | Butter |
| Flour - as needed | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1/4 teaspoon | 1.3ml | Marjoram |
| 1/4 teaspoon | 1.3ml | Oregano |
| 1/2 cup | 118ml | Burgundy wine |
| 1 | Mushrooms - (4 oz) | |
| 1/2 | Sour cream |
Cut venison into 1-inch pieces. Tenderize and set aside.
Saute garlic, onions, and butter in a skillet until soft and brown. Remove onions and garlic from pan.
Brown venison slowly. Return onions and garlic to pan. Thicken with flour and water. Add salt and pepper. Simmer 1 1/2 hours.
Add mushrooms, herbs, and wine. Simmer 15 minutes. Add sour cream and serve over wild rice.
This recipe yields 6 servings.
Description:
"Sitka black-tailed deer -- best meat in the woods."
Source:
Alaska Department of Fish and Game at http://www.state.ak.us
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