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1/2 cup chopped onion
1/4 cup Burgundy wine
2 tablespoons lemon juice
2 tablespoons vegetable oil
2 cloves garlic, minced
1/4 teaspoon ground pepper
1/4 teaspoon salt
INGREDIENTS:
- 1 lb. boneless venison round steak or substitute, cut into 3/4 inch cubes
- 2 tablespoons margarine or butter
- 8 oz. fresh mushrooms, cut into quarters
- 1 large onion, cut into 1/2 inch cubes
- 3 tablespoons all purpose flour
- 1 cup beef broth
- 3/4 cup Burgundy wine
- 1 tablespoon catsup
- 1 teaspoon bouquet sauce
In large mixing bowl, combine marinade ingredients. Add venison cubes. Stir to coat. Cover with plastic wrap. Refrigerate 8 hours or overnight, stirring occasionally. Heat oven to 300 F. Drain and discard marinade from meat. In 12 inch nonstick skillet, melt margarine over medium - high heat. Add meat. Cook for 5 to 8 minutes , or until meat is no longer pink, stirring frequently. Transfer meat to 3 qt. casserole. Set aside. To same skillet, add mushrooms and onions. Cook over medium heat for 2 to 3 minutes, or until vegetables are tender. Add vegetable mix to meat. Place flour in same skillet. Blend in remaining ingredients. Cook over medium heat for 3 to 5 minutes, or until sauce thickens and bubbles, stirring constantly. Pour sauce over meat and vegetable mixture. Stir to coat. Cover. Bake for 1 to 1 1/2 hours, or until meat is tender, removing cover during last 15 minutes. Serve mixture over hot buttered noodles and garnish with fresh parsley, if desired.
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