04-28-2004, 08:08 PM
[size 1]BURGUNDY VENISON by lonehunter[/size]
[size 1]Burgundy Venison [/size] [indent] [indent]2 lbs. venison steak
1 garlic clove
3 medium onions
4 T. butter
salt, pepper, flour
¼ t. marjoram
¼ t. oregano
½ C. burgundy wine
1 (4 oz.) can mushrooms
½ pt. sour cream[/indent]
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 1½ hours. Add mushrooms, herbs, and wine. Simmer 15 minutes. Add sour cream and serve over wild rice.
Serves 6. [/indent]
[red][size 4]Man Vs. Fish[/size][/red]
[blue][size 1]You got what it takes ? [/size][/blue]
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[size 1]Burgundy Venison [/size] [indent] [indent]2 lbs. venison steak
1 garlic clove
3 medium onions
4 T. butter
salt, pepper, flour
¼ t. marjoram
¼ t. oregano
½ C. burgundy wine
1 (4 oz.) can mushrooms
½ pt. sour cream[/indent]
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 1½ hours. Add mushrooms, herbs, and wine. Simmer 15 minutes. Add sour cream and serve over wild rice.
Serves 6. [/indent]
[red][size 4]Man Vs. Fish[/size][/red]
[blue][size 1]You got what it takes ? [/size][/blue]
[url "http://www.bigfishtackle.com/cgi-bin/gforum/gforum.cgi?url=http%3A%2F%2Fwww.bigfishtackle.com%2Fcgi-bin%2Fcommunity%2Fcommunity.cgi%3Fdo%3Duser_signup"]
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