Email to Cat      

Venison: Venison Burgundy

Source of Recipe


Unknown



List of Ingredients



• -- Marinade --
  
• ½ cup chopped onion
  
• ¼ cup Burgundy wine
  
• 2 Tbsp lemon juice
  
• 2 Tbsp vegetable oil
  
• 2 cloves garlic, minced
  
• ¼ tsp ground pepper
  
• ¼ tsp salt
  
• .
  
• 1 pound boneless venison round steak, cut into ¾-inch cubes
  
• 2 Tbsp butter
  
• 8 ounces fresh mushrooms, cut into quarters
  
• 1 large onion, cut into ½-inch cubes
  
• 3 Tbsp all-purpose flour
  
• 1 cup beef broth
  
• ¾ cup Burgundy wine
  
• 1 Tbsp catsup
  
• 1 tsp bouquet sauce
  
• .
  
• Hot buttered noodles
  
• Fresh parsley
  






Instructions



1. In large mixing bowl, combine marinade ingredients. Add venison cubes and stir to coat. Cover with plastic wrap. Refrigerate for 8 hours or overnight, stirring occasionally.
   
   
2. Heat oven to 300° F.
   Drain and discard marinade. In 12-inch non-stick skillet, melt butter over medium-high heat. Add meat. Cook for 5 to 8 minutes or until meat is no longer pink, stirring frequently. Transfer meat to a 3-quart casserole and set aside.
   
   
3. To same skillet, add mushrooms and onions. Cook over medium heat for 2 to 3 minutes, or until vegetables are tender. Add vegetable mixture to meat in casserole.
   
   
4. Place flour in same skillet. Blend in remaining ingredients (except noodles and parsley, of course). Cook over medium heat for 3 to 5 minutes or until sauce thickens and bubbles, stirring constantly. Pour sauce over meat and vegetables. Stir to coat.
   
   
5. Cover casserole dish and bake for 1½ hours or until meat is tender, removing cover during last 15 minutes of cooking.
   Serve mixture over hot buttered noodles and garnish with fresh parsley.