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Burgundy Venison


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  • 2 pounds venison steak
  • 1 garlic clove
  • 3 medium onions
  • 4 tablespoons butter
  • Flour as needed
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1/4 teaspoon marjoram
  • 1/4 teaspoon oregano
  • 1/2 cup burgundy wine
  • 1 can mushrooms - (4 oz)
  • 1/2 pint sour cream


Servings 6


Step 1

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.

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