“Venison Bourguignon”
2 lbs. venison cubed.
3 onions, cut into chunks.
1/2 cup bacon drippings
2 cups burgundy
1 large can of beef broth
1/4 tsp thyme
1/4 tsp marjoram
1 tsp salt
1/2 tsp pepper
1 lb fresh mushrooms
Saute the onions in a skillet containing the bacon drippings until the onion chunks are brown around the edges. Then transfer them to you’re stew pot.
In the same skillet brown the meat after dusting with flour. Add the remaining ingredients (except the mushrooms) to the stew pot.
Cover it and simmer on low for 3 hours. Add the mushrooms during the last 1/2 hour of cooking.
Serves 4.
