Venison Bourguignonne

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  • 3 lbs. venison (or beef), cubed
  • flour
  • salt and pepper to taste
  • 3 T olive or vegetable oil
  • 2 tsp. thyme
  • 2 tsp. rosemary
  • 32 oz. beef broth
  • 1-1/3 c. red wine (inexpensive)
  • 1 or 2 medium onions, quartered
  • 8 - 10 carrots, sliced into 3/4" sections
  • 5 medium potatoes, cut into 3/4" cubes
  • 2 cloves garlic, minced
  • 20 button mushrooms
  • 4 T butter, divided
  • 2 T lemon juice
  • 2 T brown sugar


  1. Dust the venison with flour, salt and pepper. In a hot skillet, heat the oil and brown the meat.

  2. Transfer it to a large pot with thyme, rosemary, onion, wine and beef broth. Cover and simmer for 2 hours.

  3. In the skillet, saute in 2 T butter the carrots and garlic. Add to the pot.

  4. Add the cubed potatoes to the pot. Simmer for 40 more minutes.

  5. In the skillet, brown mushrooms in 2 T butter. Add to the pot. Simmer for 15 more minutes.

  6. Stire in brown sugar and lemon juice. Simmer 5 more minutes.

  7. Serve.
July 2010

This recipe is a personal recipe added by MulderFamily and has not been tested or endorsed by MyRecipes.

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