My Dad’s Venison Burgundy showcases tender venison cooked in a rich red wine sauce. Perfect served over wild rice, egg noodles, or mashed potatoes: this is comfort at its finest.
Dad’s Venison Burgundy is featured in his Kitchen Memoir.
Dad's Venison Burgundy
My Dad's Venison Burgundy showcases tender venison cooked in a rich red wine sauce. Perfect served over wild rice, egg noodles, or mashed potatoes: this is comfort at its finest.
Ingredients
- 2-2 1/2 lbs venison steak
- 1/4 cup flour
- 1 Tbsp parsely, finely chopped
- 1-2 cloves garlic, minced
- 1 bay leaf
- 1/4 cup butter
- 2 tsp spice blend, such as Penzey's Old World (substitute 1 tsp each salt and pepper if needed)
- 1/2 cup mushrooms
- 1 cup burgundy wine or Cabernet Sauvignon
- 1 cup water
Instructions
- Cut venison in to 1/4 inch strips.
- In a large cast iron skillet, add butter to melt. Mix spice blend or salt and pepper in to flour. Toss venison strips in seasoned flour, adding to skillet to brown. Do this in batches if necessary.
- When all meat is browned, return all meat to pan if you worked in batches. Add parsely, garlic, and bay leaf, tossing to combine.
- Add mushrooms, wine, and water. Bring to a boil, then set to a simmer. Allow to cook, uncovered, until the sauce thickens.
- Serve over wild rice, egg noodles, or mashed potatoes.