Venison Bourguignon

10 ingredients
5 steps

Ingredients

  • 2 lb. venison, cubed
  • 3 onions, cut into chunks
  • 1/2 c. bacon drippings
  • 2 c. Burgundy
  • 1 large can beef broth
  • 1/4 tsp. thyme
  • 1/4 tsp. marjoram
  • 1 tsp. salt
  • 1/2 tsp. black pepper
  • 1 lb. fresh mushrooms

Directions

  1. 1
    Saute the onions in a skillet containing the bacon drippings until the onion chunks are brown around the edges.
  2. 2
    Transfer onions to a stew pot.
  3. 3
    In the same skillet, brown the brisket meat after dusting it with flour.
  4. 4
    Add remaining ingredients (except mushrooms) to the stew pot; cover and simmer on low heat for 3 hours.
  5. 5
    Add the mushrooms during the final 1/2 hour of cooking. Makes 4 servings.

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