Venison Burgundy
By Published: July 26, 2013
- Yield: 6 Servings
- Prep: 10 mins
- Cook: 20 mins
- Ready In: 60 mins
Ingredients
- 1 1/2 lbs. venison tenderloin approx. 2 tenderloins
- 1 1/4 cup onion, chopped
- 4 oz. sliced mushrooms
- 1 clove minced garlic
- 1/8 tsp. ground ginger
- 1/4 cup Burgundy wine
- 2 tbs. flour
- 6 tbs. light cooking oil
- 1 dash Worcestershire sauce
- 1 pinch salt
- 1 pinch pepper
- 1 packet Burgundy Wine Marinade Sportsman's Table Item #CYC1828
Instructions
- Slice the venison tenderloins across the grain into 1/4 in. pieces. Place the venison and cooking oil in a small frying pan over a hot fire and brown. When about half-browned, add the onions, mushrooms, garlic, ginger, salt and pepper. Stir constantly for 3-4 min. Lift the pan from the fire and push the ingredients to one side of the pan. Tip slightly so that the juices drain to the opposite side of the pan. Stir the flour into these juices to make a paste. Return the pan to the fire. Add the wine (mixed with the Burgundy Wine Marinade from Sportsman's Table, Item # CYC1828 and Worcestershire sauce and cook for about 2 more min. Serve over hot buttered noodles. Note: If you add the Burgundy Wine Marinade from Sportsman's Table, you may want to cut back on some of the other spices. It depends on your taste. Experiment and have fun.
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