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Venison burgundy




Source of Recipe


Barnaby's World


List of Ingredients




-- 6 slices bacon, 1-inch chop
-- 4 pounds venison sirloin tips or shoulder roast, cut into 1-inch cubes
-- 1/2 cup flour
-- 2 teaspoons seasoned salt
-- 1 teaspoon dried marjoram
-- 1 teaspoon dried thyme
-- 1 teaspoon Lawry's seasoned pepper
-- 4 cloves fresh garlic, minced
-- 2 tablespoons beef base or 2 bouillon cubes crushed
-- 2 cups Burgundy wine
-- 2 cups sliced fresh mushrooms (add 1/2 button and 1/2 shiitake for a richer flavor)
-- 4 tablespoons cornstarch dissolved in 4 tablespoons water
-- 6 cups cooked wide noodles
-- 1 cup sour cream
-- Equipment: Slow cooker


Recipe



In a large skillet, cook bacon until crisp. Remove bacon and chop; set aside. Coat venison with flour and brown all sides in bacon drippings. Combine venison, bacon drippings, bacon, salt, marjoram, thyme, pepper, garlic, beef base and wine in a slow cooker. Cover and cook on low for 6 to 8 hours or until venison is fork tender. Turn control to high. Add mushrooms. Cover and cook on high for 15 minutes. Add cornstarch mixture and reduce to low setting for 10 minutes. Serve over buttered noodles with a dollop of sour cream garnish.
Makes 12 servings.
Nutrition information per serving: 428 calories, 42 grams protein, 12 grams fat, 31 grams carbohydrate, 2 grams fiber, 168 milligrams cholesterol, 653 milligrams sodium.